Saturday, July 4, 2009

Iron Cupcake - Herbs

For my first entry, I chose to do chocolate and mint together because, well, you know...It's fabulous. I did a dark devils food cupcake, filled with a dark chocolate buttercream and topped with a mint infused dark chocolate ganache buttercream.

Devils food cupcake
(adapted from Fields of Cake and me)

2 cups AP flour
1 1/2 cup sugar
1/2 dark brown sugar
3/4 cup Cocoa (I love using Hershey's special dark)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup oil
2 eggs
1 cup buttermilk
1 Tbsp vanilla
1 cup boiling water (or 1/2 coffee, 1/2 water boiling)

Preheat oven to 350 degrees, line cupcake pan. I got 28.
Sift together dry ingredients into large mixing bowl. Add oil, eggs, buttermilk and vanilla and mix with electric mixer on med for 2 minutes. Add boiling water and mix to incorporate.
Make sure you do not overfill cupcake pans, or you will have a mess. fill it a scan 2/3 full. bake 18 minutes.

Mint Ganache
23 oz mixed chopped bittersweet and semisweet chocolate
2 cups plus 1 Tbsp cream
mint leaves
1 Tbsp softened US butter

Tear handful of mint leaves and put into a 2 qt saucepan, take a wooden spoon and squish them hard in the are trying to release the oils of the mint. Add cream and bring just to a boil, remove from heat, cover and let sit to steep for 30 minutes.
In the meantime, get your other ingredients ready. measure out your chocolate and put into a heatproof bowl (I use my mixer bowl).
Reheat cream, bring to just a boil, add to chocolate. Let sit for 3 minutes then stir to mix. Add butter after mixed. Put a piece of saran wrap over the top and let cool.

Mint Ganache buttercream
2 sticks US RT butter
1/2 tsp mint extract
1 cup sifted powdered sugar
pinch salt
2 cups mint ganache.

Cream butter, add sugar, extract and salt. Add cooled ganache and beat until light and fluffy.

Dark Chocolate Buttercream
(Martha Stewart)
note: this is the frosting I made for my chocolate salted caramel frosting that I swore I'ld never make again....people at work liked it so much, I'm making it again.

1/2 cup plus 1 Tbsp unsweetened Dutch-process cocoa powder
1/2 cup plus 1 Tbsp boiling water
2 1/4 cups (4 1/2 sticks) unsalted butter, room temp
3/4 cup confectioners' sugar
1/4 tsp salt
1 1/2 pounds best-quality semi-sweeted chocolate, melted and cooled.

combine cocoa and the boiling water, stirring until cocoa has dissolved. with an electric mixer on med-high speed, beat butter, confectioners' sugar and salt until pale and fluffy. Reduce speed to low, add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in cocoa mixture. If not using immediately, frosting can be refrigerated up to 5 days, or frozen up to 1 month, in an airtight container. Before using, bring to room temp and beat on low speed until smooth again.

Learn more about iron cupcake at

Our June ETSY PRIZE-PACK is from artists:
A sweet cupcake ID bracelet by INSANEJELLYFISH,
A delicious treat from CIRCLEMONKEY
a sweet surprise from Sweet Cuppin' Cakes Cupcakery,
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY,, who is now going to be doing a piece for our winner each month until further notice - sweet!Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS,, HELLO CUPCAKE by Karen Tack and Alan Richardson,, JESSIE STEELE APRONS; TASTE OF HOME books,; a t-shirt from UPWITHCUPCAKES.COM Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, .

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