Baci Kiss Cupcake
Double Chocolate Cupcake
INGREDIENTS
125g / 1/2 cup butter
4 egg yolks
2/3 cup brown sugar
1 tsp vanilla extract
2/3 cup boiling water
60g / 2 oz dark chocolate
1/3 cup cocoa
1 2/3 cup self raising flour
1/4 cup milk
INSTRUCTIONS
1. Preheat oven to 180 (350). Line a 12 capacity muffin tray with cupcake liners.
2. Combine dark chocolate, cocoa and boiling water. Stir until chocolate has melted. Cool.
3. Cream butter and sugar for 2 -3 minutes until light and fluffy.
4. Combine cool chocolate and water mixture with milk.
5. Alternately beat in chocolate mixture and flour, starting and ending with flour mixture in 3 lots.
6. Divide cupcake batter evenly into cupcake liners.
7. Bake in oven for 18 minutes or until toothpick comes out clean.
8. Cool cupcakes completely.
Fill cupcakes with giandua using the cone method and then frost with espresso ganache.
Giandua filling
INGREDIENTS
2 tbs hazelnut spread
1 tbs cream
60g / 2 oz milk chocolate
100g / 3.5 oz hazelnuts
INSTRUCTIONS
1. Toast hazelnuts in oven for 10 minutes at 200 (375).
2. Crush hazelnuts when cool. (I wanted small chunks of hazelnut so I crushed using pestle and mortar).
3. Melt chocolate, cream and hazelnut spread.
4. Add crushed hazelnuts and cool before filling cupcakes.
Espresso Ganache
INGREDIENTS
500g / 1/2 lb dark chocolate (I used couverture chocolate)
1/2 cup cream
1/2 cup icing [powdered] sugar
a shot of espresso
INSTRUCTIONS
1. Boil cream and pour over chocolate. Stir until chocolate has melted. If chocolate has not completely melted put in microwave for 20 seconds. Allow to cool a little.
2. Add shot of espresso.
3. Beat on low speed until ganache starts to thicken up.
4. Add icing sugar and continue to beat until ganache has completely cooled and thick enough to either pipe or spread onto cupcakes.
Copy right from http://ecupcake.blogspot.com/2007/07/baci-kiss-cupcake.html
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