Sunday, 23 September 2012

Peggy Porschen's Heavenly Chocolate Cupcakes



First things first.  It's national cupcake week.  So obviously you know what that means. Cupcakes. Cupcakes, and more cupcakes.  They've been everywhere this week.  On Twitter, on TV, and online - even more than they already were before.  

So as we near the end of cupcake week I figured it was only right that I provide you all with some cupcakes for your viewing (and baking!) pleasure.

But I do have a confession to make. I actually made these cupcakes for the Queen's Diamond Jubilee.  I just never managed to post them until now. 

Both the recipe and the decorating idea for these chocolate cupcakes comes from Peggy Porschen's latest book Boutique Baking.  I'm a huge fan of this book - it's got a load of great recipes and decorating ideas, and it's one of the prettiest books I've come across lately.  If you're interested, you can read my review of Boutique Baking here.  


As is the case with every recipe of Peggy's that I've tried, these cupcakes were delicious.  The chocolate cake was so soft and fluffy, and the chocolate cream cheese icing was as well. 

I've found that all of the icings on the cupcakes I've purchased from Peggy's parlour are so soft and fluffy that they don't fair that well in the heat or while being transported home on the train.  While the icing is absolutely delicious, it is very soft and tends to slide off the cupcakes while I carry them around London in their box.

The icing on these cupcakes was so yummy, but it was very soft.  You can see it in my pictures here - the icing started out stiffer, but softened up and started "drooping" a bit while I was taking the pictures because it was so hot in our living room.  But don't let that detour you from making these - they're really delicious, so just make sure you keep them in a cool place and don't bounce them around if you need to transport them anywhere.  Besides, you'll probably want to keep them all to yourself anyway!

The other thing I loved about these cupcakes was their little decorations.  Aren't they cute!  And guess what - I made them!  Well, kind of.  They're made out of sheets of candy paper (rice paper) which is widely available here in the UK.  I picked up a big package of multi coloured sheets in Top Shop of all places.  


I sprayed the candy sheets with a coating of silver lustre spray, and then used a craft punch to punch out the little crowns (in honour of the Diamond Jubilee - although I've always been a big fan of crowns in general which is why I had the punch).

I do have a few words of caution before you make these cupcakes - see my notes at the bottom of the recipe.


Peggy Porschen's Heavenly Chocolate Cupcakes

Ingredients:

For the Frosting:

140ml whipping cream 
160g plain chocolate, chopped (min. 53% cocoa) 
1 tbsp glucose 
200g full-fat cream cheese (I used the new Cadbury Chocolate Cream Cheese instead)
200g salted butter, softened 
450g icing sugar, sifted 

For the Cake:

125g plain chocolate, chopped (min. 53% cocoa) 
165ml milk 
285g light brown sugar 
105g unsalted butter, softened 
2 large eggs 
180g plain flour 
pinch of salt 
½ tsp baking powder 
½ tsp baking of soda 
8g cocoa powder

For the Decorations:

2-3 Sheets of rice paper
Edible Pearlised Lustre Spray
Craft Punch

Directions:

Pre-heat the oven 320ºF (160ºC) and prepare your cupcake pans. Set aside and make the icing.

To Make the Icing:

1.  Heat the cream in a small sauce pan until barely simmering. Place the chocolate and glucose into a bowl and pour the hot cream over the top. Whisk carefully until smooth, shiny, and all the chocolate is melted. Leave to set at room temp. The ganache should have the consistency of soft chocolate butter.

2.  Place the cream cheese in a mixing bowl and beat until smooth and creamy, set aside. 

3.  Cream the butter and icing sugar together until very pale and fluffy. Add the ganache, a little at a time, to the buttercream mixture, and mix on medium-high speed until combined. Gently stir 1/3 of the chocolate buttercream into the cream cheese. Slowly whisk the remainder of the buttercream, and add the chocolate cream cheese in two batches.  Make sure not to overwork the frosting, or it will split. Chill until set!

To Make the Cake:

1.  Place the chocolate, milk, and half the sugar in a saucepan and gently bring to a boil while stirring. 

2.  Cream the butter and the remaining sugar until pale and fluffy (at least 5 minutes).  Lightly beat the eggs together then slowly mix into the butter mixture, making sure they don't curdle.

3.  Sift the flour, baking powder, baking soda, salt and cocoa together, and then add them to the butter mixture in two batches. Mix slowly until just combined. 

4.  Slowly add the hot chocolate mixture into the batter and mix. Scrape the bowl down with a spatula to make sure it’s well combined. The batter should be liquidy.  

Pour into the cases so they're 2/3 full. Bake for 12-15 minutes, or until toothpick comes out clean.  Let cupcakes fully cool before icing and decorating.

To Decorate: 

1.  Spay the smooth side of your rice paper sheets with a  thin, but even coating of lustre spray.  It might help to weigh the ends of your paper sheets down with butter knives so they don't curl up because of the moisture.

2.  Let the rice paper sheets dry, and then use your craft punch (mine was from Martha Stewart) to punch out shapes from the edible paper like you would a normal piece of paper.  Set your punched decorations aside.

3.  Pipe the chilled frosting onto your cupcakes using a piping bag and a large star tip, or simply spread it on top with a knife or off set spatula.  Place your edible paper decorations on top.

These decorations are the funnest, and easiest things to make.  What a clever idea - I love that you can make so many different designs!


**  A few notes:  The book says this recipe will make approximately 24 cupcakes, but I only got 16, and I made them the exact same size I make all of my cupcakes.  I can also confirm they were almost identical in size to the ones sold in Peggy's Parlour, so I'm not sure why the recipe estimated they make 24.

Also, I'm pretty sure I had to bake my cupcakes for closer to 20 minutes before they were fully cooked.

Other than that, I wouldn't change a thing.  They're delicious, and I highly recommend making them.

If you do make Peggy's Heavenly Chocolate Cupcakes and decorate them with a rice paper punch out, I'd love to see a picture of them.  Feel free to leave a comment below with the link, or you can also post them onto my Facebook page here so I can see them!

6 comments:

Camilla @Fabfood4all said...

Your cakes look divine and I wish I could pipe a cake like that!

Maddy said...

Found this book for £8 in the works and I agree this is great, made the vanilla chiffon cupcakes and only got 18 and 2 were really small, and they did take a while to bake, I thought they were heavy cos of the syrup but everyone else thought they were the best cupcakes I've made! Also make sure you read the recipe properly so you don't end up using marg to make the icing which then doesn't set properly! still tasted good though and I'm looking forward to makiing more from htis book.

Made WIth Pink said...

Thanks very much Camilla - just practice! You can always scrape it off if you don't like it, and re-pipe!

Maddy - that's a bargain price! I've made several recipes from Boutique Baking, and they've all turned out great. You won't regret your purchase!

Jackie said...

I simply must try this recipe! :D And I shouldn't look at these so late at night - your cupcakes and baked goods look so yummy that I find myself craving chocolate in the middle of the night! :)

Hugs,
Jackie

Su-yin said...

Ah so pretty :)
I'm not sure how I've not heard about your blog before - but I'm glad I've found it now!

Em said...

thank you for sharing this recipe!
love the cupcakes, picked up those little pearly silver balls at the cake & bake show, so may have to make these now!
surprised that there only 8g of cocoa in the sponge...
x

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