These cupcakes are absolutely delicious. Probably one of my favorite cupcakes to date, and I have eaten many, many cupcakes. This is an amalgam of the Hummingbird Bakery’s version as well as a tip on the chocolate ganache from Allison Robicelli.
I made more cupcakes than I intended to, so I ate a few of them unfrosted. And they were yummy even then.
Makes: 15 cupcakes
For the sponge (makes 22)
80g unsalted butter, softened
280g caster sugar
240g plain flour
¼ tsp salt
1 tbsp baking powder
2 large eggs
240 ml whole milk
½ tsp vanilla essence
For soaking syrup
125 ml strong coffee
1 ½ tbsp caster sugar
For chocolate ganache
½ cup heavy cream
½ cup bittersweet chocolate
2 teaspoons light corn syrup
dash of Kahlua
For the frosting
267 g mascarpone cheese
37 ml Kahlúa
200 ml double cream
20 g icing sugar
Cocoa powder, for dusting
1) Preheat the oven to 190°C/Gas mark 5, and line a muffin tin with muffin cases.
2) Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, salt and baking powder on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
3) Break the eggs into a jug, then add the milk and vanilla essence and mix together by hand. With the electric whisk or mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and mix the batter again, now on a medium speed, until it is smooth and even.
4) Divide the batter between the paper cases, filling them up to two-thirds. If any batter is left over, use it to fill up to four more cases in a second tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely while you make the soaking syrup.
5) Pour the coffee and Kahlúa into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil, allowing the liquid to reduce by about half, then remove from the heat and set aside to cool.
6) Then prepare the ganache by putting the heavy cream, corn syrup and kahlua in a saucepan and heat it until it starts to boil. Then, pour it on the chocolate in a bowl and let it to sit for a minute. Then, slowly stir the melted chocolate into the cream until smooth and shiny.
7) Meanwhile, make the frosting. Using the electric whisk, beat the mascarpone and Kahlúa until smooth. Pour the cream into a separate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.
8) When the cupcakes have cooled, use a chopstick to poke 5 holes in each cake. Pour approximately one teaspoonful of the soaking syrup over sponge and let it sit.
9) Then, apply the chocolate ganache over the top of the cake and let it cool and harder.
10) Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.
There you have it, best cupcake of all.