Despite the fact it started with a trip to the dentist, today has been busy and fun. I baked ice cream cone cupcakes, hung out with the second graders, and am about to go shopping for craft supplies. I’m in a pretty good mood and it’s probably because of these cupcakes.
So here’s the recipe. The frosting is an old one adapted from CI.
Also, about the tops. Yesterday I built the tops up with a giant marshmallow. Today I did a few with the marshmallow and others with cup up cake. To build the top with cut-up cake, bake a few of the cupcakes in regular cupcake wrappers, cut them into quarters, then “glue” the quarters onto the top with extra icing. Let the icing set a bit, then rub more icing all over the sides.
Chocolate Ice Cream Cone Cupcakes
1 1/3 cups all-purpose flour (165 grams)
6 tablespoons unsweetened natural cocoa powder (30 grams)
1 1/2 teaspoons baking soda
1/2 teaspoon salt (2ml)
1 1/2 cups granulated sugar (288 grams)
1/2 cup unsalted butter, room temperature (114 grams)
2 large eggs
1 teaspoon vanilla extract (5 ml)
2/3 cup sour cream
1/2 cup strong coffee, cooled (120 ml)
8 oz semi-sweet chocolate, chopped (230 grams)
3/4 cup (180 ml) heavy cream
8 oz unsalted butter (1 stick), cut into chunks (230 grams)
1/4 cup light corn syrup (60 ml) – can use Golden Syrup instead
1 teaspoon vanilla extract
1/4 to 1/2 cup powdered sugar
Preheat oven to 350 degrees F (176 C). Have ready two dozen paper lined cupcake cups or 18-24 ice cream cones.
Sift together the flour, cocoa, baking soda, and salt and set aside.
Cream the butter and sugar with an electric mixer until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating for 1 minute after each egg. Scrape bowl. Beat in the vanilla. Gradually add the flour mixture in three parts, alternating with the sour cream and scraping sides of bowl.
Slowly add the cooled coffee to the batter, stirring with a mixing spoon until smooth. Beat with the spoon for about a minute or until you don’t see lumps.
Pour into cupcake papers (or cones) and bake on middle rack for 15-22 minutes (ice cream cones take 20-22), or until a pick inserted into the center of the cakes comes out clean.
Remove from oven and set on wire rack to cool for 10 minutes. Remove cupcakes from pan and let cool to room temperature on wire racks.
Place the chopped chocolate in bowl of a stand mixer.
Heat cream in a saucepan or in a microwave-safe measuring cup just until it starts to bubble. Pour the hot cream slowly over the chopped chocolate and stir until chocolate is melted and glossy. Let the chocolate cool to room temperature. This usually takes at least 30 minutes.
When chocolate is at room temperature, add the butter, syrup and vanilla and stir to combined. Stir in ¼ cup of the powdered sugar and beat, using the whip attachment and scraping often, for about 3 minutes. Taste test for sweetness and add remaining sugar if you feel it needs it.
At this point the icing is usually a little too soft for my liking so I remove the stand mixer bowl from the mixer and chill it for 30 minutes. This firms up the mixture, but in order to spread it you will need to put it back on the stand mixer and whip it again to soften.
If you accidentally overbeat it, just add a little more cream. If you accidentally chill it too long and the icing gets hard or grainy looking, add a little warm cream and let the icing come to room temperature.