INGREDIENTS

   INGREDIENTS - BATTER

182g 6.42 oz Cacao Powder 22-24%
454g 16.01 oz Hot water
454g 16.01 oz Whole milk
454g 16.01 oz Vegetable oil
220g 7.76 oz Whole eggs
640g 22.58 oz Sugar
20g 0.7 oz Baking soda
10g 0.35 oz Baking powder
12g 0.42 oz Salt
564g 19.89 oz All-purpose flour

 

   INGREDIENTS - GANACHE FROSTING

600g 21.16 oz
Heavy cream 35%
100g 3.53 oz Glucose (if using dark chocolate) 
30g 1.06 oz Glucose (if using milk chocolate) 

 

   CHOCOLATE SELECTION (CHOOSE ONE)

540g 21.16 oz
Dark Chocolate Ecuador 56%
490g 17.28 oz Dark Chocolate Growers Choice 71% 
500g 17.64 oz Dark Chocolate Peru 62% 
570g 21.87 oz Dark Chocolate Growers Choice 58%
900g 31.92 oz
Milk Chocolate Caramelized Ecuador 40%
990g 34.92 oz
Milk Chocolate Peru 38%
1050g 37.01 oz
Milk Chocolate Growers Choice 33%

 

METHOD

METHOD - BATTER

Combine the milk and oil in a mixing bowl. Dissolve the cacao powder with water at 140°F (60°C) and pour into the milk and oil. Add the whole eggs and mix with a whisk. Add the dry ingredients (sugar, flour, baking soda, baking powder and salt) and continue mixing until fully incorporated. Bake at 320°F (160°C) for 8 to 15 minutes, depending on the size of the mold that is used. Let sponge cool. 

METHOD - GANACHE FROSTING

Boil the cream with the glucose. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. Let the ganache set at room temperature 61 to 68°F (16 to 20°C) to crystallize (24 hours). Pipe the ganache frosting on the cooled cupcakes with a pastry bag and desired tip.

 

Makes 40 cupcakes

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