Another simple recipe for any chocolate lover! Used a whipped cream topping for this one, but am not so much of a fan – I’d stick to classic buttercream. There’s something about creaminess that doesn’t gel too well with the type of tighter crumb achieved from this full-bodied cake. While the cake is vegetable oil based, it actually has more of a texture and crumb similar to butter cakes. The whipped topping would go well as a filling though.
Chocolate cupcakes adapted from Bigger Bolder Baking
1 3/4 cups (250g/9oz) all-purpose flour
Chocolate Lava Sauce from The Scran Line
400gm good quality dark chocolate
Stabilized Chocolate Whipped Cream Frosting from Gretchen’s Bakery
1/2 tsp gelatin
1 cup (240 ml) cold heavy whipping cream
|To make chocolate cupcakes
Preheat the oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Butter or lightly spray with a non stick vegetable spray, a 9 inch (23 cm) pie or tart pan.
Graham Cracker Crust: Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the prepared pan. Bake for about 10 minutes or until set and lightly browned. Remove from oven and place on wire rack to cool while you make the filling
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (2-3 minutes). Gradually add the condensed milk and beat until light and fluffy (3-5 minutes). Scrape down the sides of the bowl and then beat in the lime juice and zest.
Pour the filling over the crust and bake for about 10 – 15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerate for several hours or overnight
To make Chocolate Lava Sauce
Place all ingredients into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time. Sauce is done when it’s nice and smooth with no chunks of unmelted chocolate.
To make chocolate swirl frosting (Stabilized Whipped Cream base)
Bloom the gelatin in the cold water. Let stand about 5 minutes. Add the boiled water to the gelatin mixture and stir to dissolve. Use immediately in the recipe below (1 batch per 1 cup heavy cream)
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed. Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
Divide half and add cocoa powder to make chocolate whipped cream
Core out the center of cupcakes and fill with chocolate ganache sauce. Top each one with swirls of cocoa vanilla frosting