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Mexican Cupcakes


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#1 jamisoncollette

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    Posted 28 August 2008 - 11:28 PM

    I saw this on Martha and just had to post. I am buying the ingredients Friday and trying it out.

    Mexican Chocolate-Pudding-Filled Cupcakes
    Makes about 1 1/2 dozen

    2 1/2 cups cake flour
    1 1/2 cups sugar
    1 tablespoon plus 1/2 teaspoon baking powder
    1/2 teaspoon salt
    6 ounces unsalted butter, softened
    1/2 cup egg yolks
    1 cup milk, warmed
    2 1/4 teaspoons pure vanilla extract
    Mexican Chocolate Pudding
    Chocolate Buttercream Frosting
    Gold petal dust (optional)

    Directions

    Preheat oven to 325 degrees with rack set in center. Line 18 standard-size muffin cups with paper liners; set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, mix together flour, sugar, baking powder, and salt. Add butter and mix until well incorporated.

    Mix together milk and vanilla in a small bowl. With the mixer running, add milk mixture in three additions, scraping down the sides of the bowl after each addition. Add egg yolks and mix until well combined.

    Fill prepared muffin cups 1/2 full with batter. Transfer to oven and bake until cakes spring back when lightly touched, 15 to 20 minutes. Let cupcakes cool slightly in their tins before transferring to a refrigerator.

    Refrigerate cupcakes until chilled.

    Using a 1-inch round biscuit cutter, cut a small hole in the center of each cupcake, pushing cutter down about 2/3 of the way and using a twisting motion to release cake; reserve scraps. Fill hole with pudding and cover with scraps to enclose.

    Place buttercream in a pastry bag fitted with a star tip (such as Ateco #822). Pipe frosting in a zigzag pattern across the top of each cupcake. Sprinkle with gold petal dust, if desired. Serve.

    Mexican Chocolate Pudding
    Makes enough for 15 cupcakes

    1 tablespoon cocoa powder
    1 3/4 tablespoons cornstarch
    3 tablespoons sugar
    1 pinch salt
    1/2 cup heavy cream
    2 egg yolks
    1 cup milk
    3 ounces Mexican chocolate, chopped
    1 teaspoon pure vanilla extract
    1 1/2 teaspoons unsalted butter

    Directions
    Place cocoa powder, cornstarch, sugar, salt, heavy cream, egg yolks, milk, and chocolate in a medium saucepan over medium-high heat. Cook, stirring, until mixture comes to a boil and begins to thicken, about 5 minutes.

    Remove from heat and strain mixture through a fine mesh strainer set over a medium bowl; discard solids. Immediately stir in butter and vanilla until well combined. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Transfer pudding to a refrigerator until chilled, about 4 hours.

    Chocolate Buttercream Frosting

    Makes enough for 15 cupcakes
    2 cups sugar
    1 cup egg whites (about 6 large)
    1 1/4 cups (2 1/2 sticks) unsalted butter, cut into small pieces
    16 ounces dark chocolate, melted and cooled slightly

    Directions
    Place sugar and egg whites in the bowl of an electric mixer set over (but not touching) a pan of simmering water. Whisk constantly until mixture is heated and sugar is dissolved. Attach bowl to an electric mixer fitted with the whisk attachment and continue whisking until cooled and stiff peaks form, about 7 minutes.
    With the mixer running, add butter, one piece at a time, until completely incorporated. Continue whisking until a light, fluffy cream has formed. Stir in chocolate until well combined.

    #2 Davematthews16

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      Posted 29 August 2008 - 12:27 AM

      OMG they sound delicious! I'm trying to be "good" but might have to try these out. Thanks for the post!

      #3 Karen

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        Posted 29 August 2008 - 04:42 PM

        Ooooooh those sound yummy!!!!!
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        #4 jamisoncollette

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          Posted 29 August 2008 - 04:47 PM

          I'm making them right now. I would like to add two glasses of red wine for the cook to the list of ingredients. Also, they are very light on top when cooked through so be careful not to burnthe bottom thinking they are not done.

          #5 Davematthews16

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            Posted 30 August 2008 - 01:34 PM

            So were they worth making? I still keep eye-balling this post and I want to make them SO bad!!! My mouth is watering.....

            #6 mpajkos

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              Posted 30 August 2008 - 02:12 PM

              You can't go wrong with a Martha recipe!

              #7 jamisoncollette

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                Posted 02 September 2008 - 04:27 PM

                So it took me six hours of making and my husband two hours of cleaning....they were so totally worth it! The pudding was so unexpected, I enjoyed watching everyone get the look of surprise when they bit into them. They also stayed very moist for several days, at least until they were gone.

                #8 ErinB

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                  Posted 02 September 2008 - 04:57 PM

                  Those sound great! I might have to try them out!

                  #9 jamisoncollette

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                    Posted 02 September 2008 - 05:00 PM

                    Quote:
                    Originally Posted by ErinB
                    Those sound great! I might have to try them out!
                    Please do so you can report back the right way to make them! I'm sure it is not supposed to take 8 hours for 18 cupcakes!




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