Chocolate cupcakes with vanilla bean filling topped with swirl frostingPosted: June 14, 2010
Ok, I am in love with all the great cupcake combinations one can make! I decided to go back to basics on this one, chocolate and vanilla. I combine a FANTASTIC chocolate cupcake, with vanilla bean filling and a swirl chocolate and vanilla frosting. This was fabulous and a great twist on an old fave! Make sure to use a large enough pastry bag to hold both frostings and a large enough tip to swirl both together without one taking over. It does take some practice as you can see…I need more practice..LOL!!
** Make the filling ahead of time to make sure it is thick enough. I made the filling the day before**
3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup (4 1/8 ounces) bread flour
3/4 cup (5 1/4 ounces) granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 Tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons cornstarch
3 cups half-and-half
4 egg yolks
1 tablespoon unsalted butter
1 vanilla bean, split
Vanilla bean Frosting: (from blog) and chocolate frosting:
1/3 cup (2 1/3 ounces) granulated sugar
2 large egg whites
pinch table salt
12 Tablespoons (1 1/2 sticks) unsalted butter, softened and cut into tablespoon pieces
6 ounces bittersweet chocolate, melted and cooled to 85-100 degrees
1/2 teaspoon vanilla extract
Preheat the oven to 350 and line a muffin pan with cupcake liners.
Place chocolate and cocoa in a medium bowl, and pour hot coffee over the mixture. Whisk until smooth, and transfer to the refrigerator to cool completely, 20-30 minutes.
Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.
Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
Divide batter evenly among muffin pan cups, filling each 3/4 full.
Bake until cupcakes are set and firm to the touch, 17-19 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.
In a saucepan combine sugar and cornstarch. Stir in half-and-half. Scrape the seeds from the vanilla bean and add to the half and half. Reserve the bean for another use. Cook, stirring, over medium heat until mixture thickens. In a small bowl beat egg yolks. Gradually add half of cream mixture to yolks, stirring constantly. Return egg mixture to saucepan and heat just to simmering. Reduce heat and simmer 2 minutes more, stirring all the while. Remove from heat and stir in butter. Pour into bowl and chill 3 hours to overnight.
Frosting: See vanilla bean in blog and below if for chocolate:
Combine the sugar, egg whites, and salt in the bowl of a stand mixer. Set over a small saucepan of simmering water, and whisking constantly, cook until the mixture is slightly thickened, foamy, and registers 150 degrees on an instant read thermometer, 2-4 minutes.
Fit bowl to stand mixer, and with the whisk attachment, beat at medium speed, until mixture is the consistency of shaving cream and slightly cooled, 1-3 minutes. Add butter 1 piece at a time, until smooth and creamy. The frosting may look curdled halfway through, but it will smooth out eventually.
Once all the butter as been added, pour in the cooled chocolate and vanilla. Mix until well combined. Increase speed to medium-high and until light and fluffy, another 30 seconds to a minute.
Take cooled cupcakes and fill with vanilla filling or cut out a cone shape in the top middle part of the cupcake and fill with filling. Once filled, top with frosting (to make swirl fill half pastry bag with chocolate and carefully fill other half side with vanilla-they are side by side, not on top of each other) pipe onto cupcakes. Decorate as you prefer.