"Zuccotto" Cupcakes
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
46
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Vegetable Oil1.25 cups
Water2 tbsps
Sugar (confectioners')1 cup
Heavy Cream2 tsps
Vanilla ExtractDirections:
1
Preheat an oven to 350 degrees F (175 degrees C)
2
Line muffin tins with 24 cupcake liners
3
Combine the cake mix, oil, egg whites, and water in a mixing bowl
4
Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl
5
Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full
6
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes
7
A toothpick inserted into the center of a cupcake should come out clean
8
Remove the cupcakes from the pans and cool completely on wire racks
9
Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute
10
Add confectioners' sugar and beat until stiff peaks form
11
Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts
12
Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle
13
Spoon or pipe the filling into the cupcakes
14
Refrigerate the cupcakes while you prepare the ganache
15
Place the semisweet chocolate pieces in a heat-safe bowl
16
Bring 1/2 cup heavy cream to a boil
17
Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes
18
Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour
19
Spread a spoonful of ganache evenly over each cupcake
20
Refrigerate the cupcakes while you prepare the frosting
21
Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds
22
Allow the white chocolate to cool until almost room temperature but still fluid
23
Cream the butter and cream cheese together
24
Blend in the melted white chocolate, vanilla extract, and food coloring (if using)
25
Spread the frosting on the cupcakes
26
Serve immediately, or refrigerate until serving