I have not made cupcakes for a while. And since I needed a cake layer for an order of Chocolate Intense, I decided to just make a batch of my favourite devil’s food cake and bake half of them as cupcakes. To make the cupcakes a bit more special, I remembered reading about these cupcakes with a chocolate truffle centre from Anna Olson’s Back to Baking. So I rolled up some chocolate truffles and stick them in the middle of the cupcakes.
One full portion of the devil’s food cake made 12 cupcakes and 2 5″ by 2 cm round cake layers.
To be honest, the thing I am most keen to try out is some liquor lazed buttercream. So, I fall back on my Swiss meringue buttercream recipe and dressed them in some Bailey’s and Kahlua. And they were good.
Makes enough frosting to frost 12 cupcakes
40g dark chocolate couverture (70%)
2 tbsp Bailey’s Irish cream
2 tbsp Kahlua
1) For the Bailey’s buttercream, separate 180g of the Swiss meringue buttercream, and using the paddle attachment of the stand mixer, whisk the buttercream until it is light and fluffy.
2) Add the Bailey’s Irish cream one tablespoon at a time, making sure the liquor is fully incorporated into the buttercream before adding more.
3) For the Kahlua buttercream, melt the dark chocolate couverture in a bain marie and let cool to room temperature.
4) In a clean mixing bowl, add the remaining Swiss meringue buttercream and the melted chocolate and whisk using the paddle attachment.
5) Add the Kahlua one tablespoon at a time, making sure the liquor is fully incorporated into the buttercream before adding more.
I tried piping the 2 buttercreams on the cupcakes, but, it is really a challenge. Some of them turned out okay, but most of them were kind of messy. Either way, they tasted boozy and delicious!