Cupcakes For Valentines Day And Fiesta Friday #106
Chocolate cupcakes with a cream cheese buttercream filling and covered with ganache, I saw these in an email or instagram or something from Williams Sonoma only they used a strawberry cream cheese filling which sounds delicious, but I opted for a vanilla cream cheese filling instead. The cupcakes are adorable and mimic the famous Hostess Cupcake with the white squiggle on top of the icing, Instead of the squiggle you write a valentine message or pipe some hearts. I thought they were too cute (and delicious) not to make. My writing/piping skills are not that great and I think I should have followed a recipe for the icing used to write because it ran a bit, no it’s not your eyes that are blurry it’s the runny icing. Despite the less than perfect appearance they are quite delicious. Because I was having a hard time with the writing I decided to do half of the cupcakes with the vanilla cream cheese icing.
For our very special Valentines Day party I thought a nice dose of chocolate would be in order, so for Fiesta Friday #106 I am bringing these cupcakes. This week the co hosts are Steffi @ Ginger & Bread and Andrea @ Cooking With a Wallflower
Happy Valentines Day Everyone!!
Hershey’s Chocolate Cupcakes
Makes 24 cupcakes or two 9 inch round layers
1 3/4 cup all purpose flour
3/4 cups cocoa (I use hershey’s) the recipe doesn’t specify whether or not to use dutch or natural cocoa since its a hersheys recipe I use what they say to use.
2 cups sugar
1 teaspoon salt
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 cup vegetable oil (If you want to substitute melted butter for the oil its fine)
1 cup whole milk at room temperature
2 large eggs at room temperature and lightly beaten
2 teaspoon vanilla extract
1 cup boiling water
2 teaspoons instant espresso coffee (Optional but recommended)
soft butter and flour to prep baking pans or you can use cooking spray
Pre-heat oven to 350 degrees. Prepare two 9″ round baking pans, butter the bottom add a parchment round then butter bottom and sides and flour the pan or you can use cocoa powder instead of flour. If you are making cupcakes place liners in two 12 cup muffin tins. In large mixing bowl add your dry ingredients, flour, cocoa, sugar, salt, baking soda and baking powder and whisk to combine. Now add the wet ingredients milk, oil,eggs and vanilla do not add the boiling water yet. With hand held mixer beat for 2 minutes. Now add the boiling water with optional espresso powder, beat just until combined. Pour into your prepared pans (the batter is quite thin) and bake for 30-35 minutes or until toothpick inserted in center comes out clean.
Cream cheese buttercream filling
4 oz unsalted butter softened at room temperature
4 oz cream cheese at room temperature
1 3/4-2 cups powdered sugar
1 tbs milk (plus more if needed)
Beat butter and cream cheese until fluffy and soft. Add powdered sugar and 1 tbs milk. The frosting should be soft and fluffy.
4 oz milk chocolate
4 oz dark chocolate
1 cup heavy cream
Heat the cream to scalding, chop the chocolate and place in mixing bowl, pour the hot cream over the chocolate and let sit for 5 minutes. Stir until smooth. Let the ganache come to room temperature stirring frequently.
To make the filled cupcakes, refrigerate the cupcakes so they are cold, with a paring knive cut a small hole in the center of the cupcake (you can eat that little tidbit) pipe the filling into the center, smooth the top and refrigerate for several hours. Pour the room temperature ganache on top and refrigerate again. If you want to try your hand at piping the squiggle either get the pre packaged stuff or make your own with confectioners sugar and water. I don’t really have a recipe for that but it should be easy enough to locate. Won’t give you mine since it ran.
I am receiving a very special Valentines gift today which I am so excited about. I’ll let everyone know about it later. Have a great day and lots of Love!