"Priceless" Cupcakes
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Dried Cherry1.25 cups
Sugar (sifted confectioners')2 cups
Granulated Sugar1.75 cups
All-Purpose Flour2 tsps
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 cup
Buttermilk (shaken)1 cup
Milk Chocolate1 cup
Sour Cream1 tsp
Vanilla Extract30 g
Gold (dust)Directions:
1
Preheat the oven to 350 degrees F degrees
2
Line two 2 dozen mini-cupcake pans with cupcake metallic or paper liners and spray with oil spray
3
For the crust: In a food processor fitted with the blade attachment, add the cherries, sugar, cookies and butter
4
Then pulse until it's a paste that sticks when pinched with your fingers
5
Press 1 tablespoon of the crust into the prepared pans
6
For the cupcakes: Sift the granulated sugar, flour, cocoa, baking soda, baking powder and salt into the bowl of an upright mixer fitted with the paddle attachment
7
In another bowl, combine the buttermilk, oil blend, extracts and eggs with a whisk until fully combined
8
With the mixer on low speed, slowly add the wet ingredients to the dry until fully combined
9
With the mixer still on low, slowly add the espresso and stir just to incorporate, scraping the bowl with a rubber spatula
10
Using small ice cream scoop, fill the prepared pans three-quarters of the way full with batter
11
Drop 1 cherry drained of its juice into the center of each cupcake
12
Bake and cool the cupcakes completely; the metallic liners bake for 11 minutes and the paper liners bake for 9 minutes
13
For the frosting: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5 to 10 minutes
14
Stir occasionally until completely smooth and no pieces of chocolate remain
15
Remove from the heat and let cool until lukewarm, 5 to 15 minutes
16
In a large bowl, beat the butter until creamy with an electric hand mixer on medium speed, about 3 minutes
17
Add the sour cream, vanilla and confectioners' sugar, and beat until smooth
18
Add the melted cooled chocolate and beat until creamy and of a desired consistency
19
Fill a pastry bag fitted with a small round tip and reserve for assembly
20
For the chocolate pieces: Melt the chocolate in a double boiler as above
21
Line mold(s) on a sheet tray
22
Using a spoon, fill the mold(s) to the brim with chocolate
23
Place in the freezer and leave for 3 minutes
24
When you take them out, turn your mold gently over a sheet tray
25
The chocolates should come out without too much trouble, but if you find them getting stuck, tap the mold firmly against the counter or flex the mold a little, and that should free them
26
Transfer edible ink that reads "priceless" by pressing the words lightly on the chocolate to adhere
27
Finish by painting a thin layer of gold dust on the edges of the priceless tag
28
To assemble: Generously frost the top of each cupcake with the chocolate sour cream frosting
29
Adorn with priceless tags and sprinkle with chocolate metallic pearls