Chocolate Baby Cupcakes

It was my turn to bring dessert to my Bible study last Thursday night, which was around the same time I was making the cake for the Barbie cake, so I decided to use a little of the batter to make mini cupcakes for everyone.  To make the cupcakes even cuter I decided to use some adorable flower cupcakes liners that I got from Fancy Flours.  I think I have an unhealthy addiction to cute cupcake liners and once I see them…I have to have them!  

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I been really into using one of Barefoot Contessa’s chocolate cake recipes and have found that it is my favorite chocolate cake recipe I’ve tasted yet…and believe me, I have eaten a lot of chocolate cake!  I use a pastry bag and fill it will the batter and then pipe it into the mini cupcake liners to make everything a lot easier.  To spice the recipe up even more I added a peanut butter filling from Chockylit’s Cupcake Blog (As she recommends, definitely add more milk to this recipe…just enough to make it creamy). To put the filling in the cupcakes I use a pastry bag with a medium tip and insert the tip into the cupcake and squeeze until the cupcake expands slightly and the filling comes to the top. 

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To top off these yummy cupcakes I used a Chocolate Mousse Buttercream recipe from the book Sticky, Chewy, Messy, Gooey, by Jill O’Conner.  This recipe is delicious!

Chocolate Mousse Buttercream

adapted from Sticky, Chewy, Messy, Gooey

yield: about 5 cups

6 large eggs

1 1/2 cups sugar

2 T. Dutch processed cocoa powder

1 t. vanilla extract

pinch of salt

6 sticks (24 0z)of cold unsalted butter, cut into cubes

12 0z semisweet chocolate, melted 

Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.

Fill a large saute pan with hot water and bring to a simmer over medium-high heat.  Place the mixing bowl in the water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick and fluffy and very hot, 3-4 minutes.  The temperature should be between 120-140 degrees.

Remove the bowl from the water and using the whisk attachment, beat the eggs at a medium-high speed until they are tripled in volume and form very soft peaks.  The bottom of the bowl should be completely cool to the touch, about 10 minutes.  Beat in the vanilla and salt.

Switch to the paddle attachment on your mixer and turn to medium-high speed.  Add the chucks of butter a couple at a time.  Once all is added, turn the mixer on high speed and let it mix until the buttercream comes together and is shiny and smooth…don’t worry if it separates at first, it will come together!  

Add the buttercream to another bowl (not metal…it is too cold and will seize the chocolate) and then add 1/2 of the warm chocolate and stir to incorporate.  Add the remaining chocolate and stir to fully incorporate.    Place the chocolate buttercream in a pastry bag fitted with a #807 tip and pipe your buttercream onto the cupcake.  To get the swirl effect, simply start at one end of the cupcake and pipe in a circle.  Continue piping until you have two layers of frosting.  Stop squeezing the frosting and quickly pull tip away from cupcake.

To make the fondant accent simply roll out your fondant to 1/8″-1/4″ thick and stamp your impressions onto it.  If it sticks add a little cornstarch.  Next use a brush to add luster dust to the fondant.  Then use a small circle cutter and cut circles out of the fondant.  Let the circles dry slightly before adding them to the cupcake or else they won’t hold their shape.   

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 And here is the final cupcake creation!

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26 Responses to “Chocolate Baby Cupcakes”

  1. Aran says:

    Once again so cute! The chocolate cupcakes look so shiny and moist… yum! You know, I have been trying to find brown baking papers and I cannot find them anywhere (except for the ones from Martha’s craft line). Do you know who sells them since you have probably looked around a lot more than me?

  2. admin says:

    Aran, you can get brown liners at http://www.confectioneryhouse.com Watch out though because you might end up buying a lot of liners like me…they are all just too cute!

  3. Aran says:

    Thanks Melody! They look great!

  4. Cyndi says:

    Aren’t those the cutest liners? I actually saw them last time I was at Surfas and thought about getting them……but I already have a never-ending collection!

  5. Melanie says:

    Thanks for the tip on where to find cute cupcake liners. Your cupcakes are adorable – I love the idea of peanut butter filling inside chocolate cake. Yum!

  6. kellypea says:

    Those cupcake liners are so cute! And I love the designs you make with the fondant — especially in some of the other lovely cakes you’ve made. I’ve never worked with fondant, but have thought about it. I’ll have to check out Fancy Flours. Thanks for the tip!

  7. Cate says:

    lovely cupcakes! I love the idea of stamping the fondant to make pretty impressions. Where do you get the flower stamps you have shown here? I’d love to get some

  8. LINA says:

    wow! You are so creative with your baking! Absolutley beautiful and inspiring. Thank you!!!!

  9. admin says:

    Thanks for the nice comments ladies! Lina you can get the stamps at Target or online. The brand name is Autumn Leaves and they are called Clear Stamps.

  10. Cheryl says:

    These are gorgeous cupcakes, and I love the icing. Peanit butter cupcakes are some of my favorites.

  11. RecipeGirl says:

    They must love you at Bible study! These are so yummy looking and adorable. I adore what you did with the stamped fondant and luster powder. Perfect!

  12. Teri Jordan says:

    Your cupcakes are so darling, I love your creations and you inspire me so much. Would you know where to shop for clear plastic cupcake containers that holds for single cupcakes only? I have searched many sites and can not find for just a single cupcake container.
    Thanks so much!

  13. Emiline says:

    That is so cool! I don’t know how to do any of that stuff. I’m in awe.
    The cupcakes look beautiful and yummy.

    I was thinking about making petit fours with fondant. I don’t know though. Have you ever tried that?

  14. Paula says:

    Hi, I´m brazilian and i love yours creations. Congratulations!!!
    But, i got a doubt, i don´t understand a measure the butter and the semisweet chocolat.
    In grams, how much is this?
    Sorry about the inglish, i´m not good yet.

  15. admin says:

    Paula – for the chocolate is would be 340 grams (12 oz) and the butter would be 680 grams (24 oz)…thanks for checking out my blog!
    Emiline – I made petit fours in pastry school and they aren’t too hard, a little tedious, but not hard. I find that they are really sweet, too sweet for me, but some people love them. If you covered them in chocolate ganache instead of liquid fondant I think I would like them even better. The book Pretty Part Cakes by Peggy Porschen is one of my favorites and it gives a great demo on how to make adorable petit fours…you should check it out!
    Teri – I use clear boxes from http://www.thinkgarnish.com or http://www.clearbags.com. Cupcakes look adorable in them, but they aren’t the most secure thing for driving with. You can also find white individual cupcake holders from http://www.brpboxshop.com. I get my larger cupcake holders from them and they are great! They also give free shipping!
    Also, thanks Cheryl, RecipGirl, and Wheeler for your comments…I love reading them!

  16. Jennifer says:

    So cute! I love those cupcake liners. I have that cookbook somewhere in my collection. I need to find it ASAP!

  17. Catie says:

    The cupcakes are amazing! I tried them and they turned out beautifully… you are so creative. They remind me of those peanut butter pudding pies with oreo crusts. YUM! Thanks for posting such delicious ideas.

  18. Sophie says:

    These are so cute! I love how moist they look, and that little flower you put on top of the frosting matches the liners perfectly. they have a vintage look to them, i’m loving that! :)

  19. Nicisme says:

    Hi there, I just came across your blog and I love it!
    You have some super ideas on here and I am going to really enjoy going through your archives – although someone’s going to have to hold me back to stop me licking the screen!
    I’ve bookmarked these cupcake to try sometime, thanks so much.

  20. That frosting looks SO good!

  21. I’m such a sucker for cupcake liners too! I’d kill for those flower shaped ones. Yes, rly. ;-)
    The cupcakes are absolutely gorgeous. I love that the flowers are a press finish. Very creative!

  22. stacy says:

    Just found your site and love it! Would you happen to know where I can find black cupcake liners? Thanks for all of the great ideas!

  23. [...] cake recipe from Ina Garten and then added coffee whipped cream filling and covered the cake in chocolate mousse buttercream. [...]

  24. nichole says:

    i love love love everything you do!

    but how the heck do you get those beautiful round dollops of icing?!

  25. Izy says:

    Made your frosting with angel food cupcakes- it was delicious! do you have a recipe for the peanut butter filled cupcakes?

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