Chocolate Shadow Cupcakes

With such a great response from viewers with anything containing chocolate, I decided to try another confection involving the popular cocoa bean’s signature creation. I do love to eat chocolate but as a pastry chef it can get rather boring after awhile from all of the requests for it yet again with all of the requests comes great business so I can’t totally shun the chocoholics right ;). So today is all about playing up the rich and chocolaty cake flavor. To keep the focus on the cake and off the frosting, I chose to use a light vanilla flavored Chantily Cream as it enhances the chocolate flavors without overpowering it. If I used a vanilla buttercream it would have been so heavily sweet and rich as the chocolate cake itself that the taste buds would be on sweets overload. Sometimes too much of a good thing is bad.


So with that said I stuck with the light icing but played up the light fluffiness with a hit of chocolate glaze across the top to add shine and chic for presentation. The title itself brings to mind a haunting or Halloweenesque type cake but the darkness of the title doesn’t really relate to any particular ghoulish holiday. Rather, the rich chocolate cake hidden beneath the fluffy Chantily icing and drippy chocolate glaze is only haunting of the waistline when you eat the whole pan like I am tempted to do as they go down so quick and easily. These cupcakes are sooo simple to prepare as with most cupcakes. You could assemble mini cakes in much the same way but you get more servings from using the formula to prepare cupcakes not to mention the cupcake method is a HUGE time saver over cake preparation. It’s easier to serve the cupcakes at a party or as the perfect crowd pleasing favor. I used them as a welcoming treat for relatives staying with me on vacation. Since it is hard to juggle work, blog, various personal endeavors, family, cats, well cats are my family… I must keep this short and sweet today and leave you to baking some Chocolate goodness of your own. Enjoy!!!

Chocolate Shadow Cupcakes

Ingredients:

  • 1 recipe of your favorite Chocolate Cake Batter or 1 box Chocolate Cake Mix
  • 2 cups Heavy Whipping Cream
  • 2 tbsp. Granulated Sugar
  • 1 tsp. Vanilla Extract
  • 4 oz. Bittersweet Chocolate
  • 4 tbsp. Unsalted Butter
  • 2 tbsp. Light Corn Syrup

Formula:

  1. Adjust oven rack to middle position and heat oven to 350°. Prepare chocolate cake batter according to your own personal favorite recipe or according to the instructions on a boxed cake mix. Line a regular size 24-count muffin baking pan with paper liners. Divide the batter evenly among the cupcake liners in the pan, filling each liner about halfway full. Bake about 15-20 minutes. Remove from the oven and cool completely on a wire rack.
  2. To prepare the Chantily Cream, place the heavy cream, sugar, and vanilla in a large bowl. Beat until soft peaks form. Refrigerate until ready to use. HINT: To beat the cream the quickest, place your bowl and beater for the mixer in the refrigerator and chill with your heavy cream before preparing. Once the cupcakes are cool and the Chantily Cream is firm, fill a disposable piping bag fitted with a medium sized star tip (I used #843) with the Chantily Cream. Pipe the cream onto the cupcakes. Chill while preparing the Chocolate Glaze. 
  3. For the Chocolate Glaze, place the chocolate, butter, and corn syrup in a large heat-resistant bowl set over a saucepan filled with barely simmering water. Make sure that the water is not too high that it touches the bowl. Stir constantly, until the chocolate is melted and smooth, then remove the bowl from the heat and let cool, about 5 minutes. Fill a pastry squeeze bottle with the melted chocolate mixture to decoratively drizzle over the frosted cupcakes or use the back of a spoon to drizzle in much the same manner. Chill and serve.

Special Thanks To:

Peter Mendoros – Photography


All content © Honeybee’s Patisserie 2012

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Pink Azalea Mini Cakes

dsc04544Although I am a day late…Happy Valentine’s Day everyone!!! What can I say I had an epic time with my amazing boyfriend Peter. It was a relaxing day in the house. I baked, he helped me take these photographs for the blog, we exchanged chocolates, we ate New York style pizza with mushrooms and extra cheesy goodness, played video games together… it was simplistic but fun. We will certainly be going out this weekend for a more formal dinner but to me I was happy nonetheless. I hope all of your Valentine’s day wishes were granted and this quick and easy formula for Pink Azalea Mini Cakes may just make your day that much brighter. Although I made them with Valentine’s Day in mind, they can be made for any occasion…Anniversaries, Wedding Favors, Birthdays, or just when you feel like cake but don’t have the energy or time to spend on a large one.

dsc04567Although the images you see first are the cupcake version, they still taste as decadent as if they were a mini personal cake. I did prepare a traditional version of the mini personal cakes but for some reason I was most proud of the cupcakes. They are so simplistic yet elegant and especially for a holiday, you want something that is easy to travel with and something small to share with your loved one after you have already more than likely consumed a large formal dinner. To begin this formula, whether you elect to make all mini cakes or one mini cake and use the remaining batter for cupcakes (as I did), you must first prepare a white cake batter. Depending on your time or skill level, you can either prepare the white cake batter from scratch or use a boxed caked mix. Once the batter is prepared you must divide it, as one batter will be pink and have added ingredients while the other will remain white without external flavor additions. To prepare a mini cake and cupcakes as I did, first fill your mini cake pan with the plain white cake batter. Then mix in chopped strawberries, chopped pecans, and red food color into the remaining batter and fill another mini cake pan of the same size. With the remaining batter, fill cupcake tin lined with 12 wraps. If you elect to make only mini cakes, then you can fill two mini cake pans with plain white batter and two with the pink batter.

likeAs the cake layers bake, prepare your favorite frosting. My favorite for this particular cake is Chantily Cream as it is light and airy much like the cake is and you don’t want something overly sweet like a traditional buttercream frosting as it is too heavy and will distract from the flavors. Of course if buttercream is your favorite don’t hesitate to prepare it but be sure not to add any external flavors. Keep the only additional flavoring to vanilla, just like I did with the Chantily Cream. Once you prepare your favorite frosting, add a few drops of red food color until it takes on a light pink hue. For added decor, fan some strawberries or slice them and arrange them in the shape of a heart or a simple slice to add height, flavor, and interesting texture. What’s not to love about strawberries on Valentine’s Day!!!

Once the cake layers have had ample time to cool, fill a pastry bag fitted with a mid-sized star tip (#842) with your choice of frosting and set aside. Trim the cake layers and cut each in half. Place one white cake layer on a turntable cover with frosting. Place the pink cake layer on top and layer again with frosting.

dsc04581Place the final white cake layer on top and cover  the top and sides with frosting, making sure the cake layers do not show through and the frosting is smooth. Gently press chopped pecans along the base and pipe shells along the top edge. Pipe a rosette on the top of the cake in the center and place a fanned strawberry on the rosette to complete the mini cake look. For the cupcakes, pipe your frosting in a circular motion, making sure to cover the entire surface of the cupcake. Build up the frosting a bit in the center. Place your choice of adornment, whether a fanned strawberry, single strawberry slice, or strawberry slices shaped into a heart, in the center of the cupcake.

dsc04549-1Whichever method you choose, whether mini cakes are you fancy, cupcakes, or both, you are sure to please your Valentine and have great memories to share for a lifetime. Happy Valentine’s Day to you and yours… from Honeybee’s Patisserie!!!

Pink Azalea Mini Cakes

Ingredients:

  • 1 Formula for White Cake Batter (or 1 Box White Cake Mix)
  • Red Food Coloring
  • 1 cup Strawberries, chopped
  • ½ cup Pecans, chopped
  • 1 formula for Chantily Cream (Formula Below)
  • Whole Strawberries, fanned or sliced (Decor)

Formula:

  1. Adjust oven rack to middle position and preheat oven to 350°. Prepare batter for a white cake or follow box directions for a white cake mix (be sure not to bake the batter according to box directions). Grease and flour two mini cake pans and line a 12 slot cupcake pan with paper cups if making 1 mini cake and cupcakes. If preparing only mini cakes, grease and flour 4 mini cake pans. If making only cupcakes, line two 12 slot cupcake pans with paper cups.
  2. Fill one mini cake pan with plain white cake batter if making only one mini cake. If making two mini cakes, be sure to fill two pans with plain white cake batter before proceeding (VERY IMPORTANT). With the remaining white cake batter, mix in a few drops of red food coloring until the batter turns a pink hue. Gently fold in the chopped strawberries and pecans. If making one mini cake, fill one mini cake pan with pink batter. With the remaining pink batter, fill the cupcake pan, making sure each tin is filled ¾ full (12 cupcakes in all). If making only mini cakes (no cupcakes), fill two mini cake pans with the pink batter. If preparing only cupcakes, mix the red food color, pecans, and strawberries into all of the prepared white cake batter. Do not reserve any plain batter. Pour the pink batter into the prepared cupcake pan and bake for about 18 minutes. For the mini cakes, bake for about 20 minutes.
  3. Allow the cake layers and cupcakes to cool in their pans for about 10 minutes. Once slightly cooled, remove the cakes from the pan and allow to cool completely on a cooling rack. As the cakes cool, prepare the frosting. Once cooled completely, fill a piping bag fitted with a star tip with your desired frosting tinted pink with red food color (Chantily Cream was used here). If making only cupcakes, pipe around the surface of the cupcake with your choice of pink frosting and top with a fanned strawberry or strawberry slices. If also preparing a mini cake or only mini cakes, set aside the piping bag. Trim the tops of the mini cakes level and cut each in half. You should have two layers of white and two layers of pink. 
  4. Lay the white layer down first and cover with an even layer of pink frosting. Lay the pink layer next and cover with an even layer of pink frosting. Lastly, top with another white cake layer and cover the entire top of the cake and sides with pink frosting. Be sure to smooth the frosting before proceeding to the next step. Once smoothed, gently press chopped pecans along the bottom of the cake to create a nut border. With the reserved piping bag, pipe shells along the top, outer border of the cake. On the top of the cake in the center, pipe a single rosette and place a fanned strawberry on the center of the rosette. If desired, sprinkle some chopped pecans around the fanned strawberry.

Chantily Cream 

Ingredients:

  • 2 cups Heavy Whipping Cream
  • 2 tbsp. Granulated Sugar
  • 1 tsp. Vanilla Extract

Formula:

  1. Combine cream and sugar in a large bowl. Whip until soft peaks form. Fold in vanilla. 

Special Thanks To:

Peter Mendoros – Photography

All Remaining Content © Honeybee’s Patisserie 2012