The Alchemist Diaries

“Chocolate is happiness you can eat.” – Ursula Kohaupt

A Fancier Take on a Childhood Classic

I was shamefully addicted to Hostess Cupcakes growing up. After school, I’d buy them at this sketchy corner store near my house. They were always “fresh”. As an adult, I decided to make my own! They took a lot of work, but they’re my favorite cupcakes to make from scratch. I made them using a chocolate sponge infused with coffee inspired by my favorite dessert cafe The Chocolate Room. The cream filling is Swiss meringue buttercream. Topped with chocolate ganache and decorated with more Swiss meringue buttercream.

Ingredients

For the Cupcakes

• 3 extra large eggs
• 1 tsp vanilla extract
• 3 tbsp (45g) cocoa powder
• 1 tbsp (15g) black cocoa
• 2 cups (215g) cake flour, sifted
• 2 tsp (9g) baking soda
• 1/4 tsp salt
• 1 cup plus 1 tbsp (125g) butter
• 1 3/4 cup (347g) brown sugar
• 3/4 cup (155g) sour cream
• 3/4 cup (165ml) strongly brewed coffee
• simple syrup for brushing

For the Swiss Meringue Buttercream

• 1 Cup (200ml) Pasteurized Egg Whites
• 2 Cups (400g) Sugar
• 6 Sticks (600g) Butter room temperature, cubed
• 2 tsp (10g) Vanilla Extract

For the Chocolate Ganache

• 1 cup (225ml) heavy cream
• 1 cup (225g) semi-sweet chocolate
• 1 tbsp (15g) butter
• 1 tbsp (15g) corn syrup

Fill the Cupcakes

1. Once the cupcakes are cool, stick the end of a spoon or your finger into each cupcake.
2. Fill a pastry bag or sandwich bag with buttercream, and cut the end or corner. Fill each cupcake with buttercream, and level off the top with an offset spatula or a knife.
3. Place the cupcakes into the freezer for at least 30 minutes. It helps to freeze the cupcakes before dipping the tops in ganache. This prevents them from falling apart.

Instructions

Make the Cupcakes

1. Preheat your oven to 350°F (175°C).
2. In a medium mixing bowl, lightly mix together the eggs and vanilla.
3. In a large mixing bowl, cream together the butter and brown sugar until they are very light and fluffy. Beat in the egg and vanilla mixture until fully incorporated.
4. In another large mixing bowl, sift or whisk together the cocoa powders, cake flour, and baking soda.
5. A third at a time, mix in the flour mixture and sour cream, alternating between each ingredient until mixture is fully incorporated (60 seconds). Scrape down the sides of the bowl, and mix again for another 30 seconds.
6. With the mixer running, carefully pour the coffee into the batter in a slow and steady stream. Mix until fully combined.
7. Place jumbo cupcake liners into a cupcake tray. Using a spoon or ice cream scoop, fill each cupcake liner 2/3 up with chocolate cake batter.
8. Bake the cupcakes for 30 to 25 minutes or until a toothpick runs clean when probed into a cupcake.
9. Remove the cupcakes from the oven and brush a very thin layer of simple syrup over each cupcake.
10. Allow the cupcakes to cool completely.

Make the Swiss Meringue Buttercream

1. In a double boiler, heat the egg whites and sugar on medium heat, whisking constantly until the sugar is completely dissolved. This can take 5 to 10 minutes.
2. Pour the egg and sugar mixture into a large mixing bowl and whip the mixture on medium-high until a meringue develops. It is ready when the meringue is cool, shiny, and reaches stiff peaks.
3. Set your electric mixer to its lowest speed and add the butter a few cubes at a time. As the butter gets incorporated, scrape down the sides of the bowl and slowly increase the speed to medium.
4. Add the vanilla extract and whip until the buttercream is glossy and white or ivory in color.
5. Makes enough to frost an 8″ layer cake or 12 to 18 cupcakes with some leftover for decorating.

Make the Chocolate Ganache

1. In a sauce pan, heat the heavy cream and butter just before they come to a simmer. Take the heavy cream and butter off of the heat.
2. Place the chocolate in a large mixing bowl. Pour the heavy cream and butter mixture into the chocolate, and whisk the mixture slowly until the ganache is thoroughly mixed. Do not whisk too quickly; this will create bubbles.
3. Strain the ganache into another clean bowl using a sieve. This will help to remove any large chunks that have not melted.
4. With a rubber spatula, stir in the corn syrup.

Top and Decorate the Cupcakes

1. Melt the ganache in a double boiler.
2. Dip the top of each cupcake into the ganache and set the cupcakes to the side to cool.
3. Once the ganache has set, repeat this motion one more time.
4. Place the cupcakes into the refrigerator to set.
5. Using a #3 pastry tip, fill another pastry bag or sandwich bag with buttercream. Pipe lace-like decorations or swirls onto the tops of each cupcake.
6. Serve the cupcakes at room temperature. Cupcakes will last in the refrigerator for five days.