Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream


 
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream
Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream

Hi hi! I am popping on here to share a super fun recipe that I am really excited about - Golden Sugar Choux au Craquelin, aka Cream Puffs with a Salted Caramel Diplomat Cream! Cream puffs really are one of my favourite things to make. There’s something just so fascinating about putting little blobs of dough into the oven and seeing them come out as light, airy, crunchy balls of deliciousness, ready to be filled with anything that you like!

The real magic comes from the craquelin layer on the top of these wee dudes. Basically it is a simple cookie dough, that you roll out super thin, then freeze, cut into discs, and place onto the tops of the piped out choux dough. As the choux buns bake, the craquelin drapes over the bun, helping it to rise in a perfect circle (which is why they are always nice and round compared to their knobbly cream puff friends), and baking up into a crispy, crackly layer that is so hard to resist, and is the perfect textural element to go along with the crisp choux pastry and the silky filling - in this particular case, a salted caramel diplomat cream, which is essentially a pastry cream which has been lightened with whipped cream. To make a salted caramel pastry cream, you make a very liquidy caramel, and then use that in the place of the milk in a pastry cream. It’s an extra wee step, but oh my is it worth it - the pastry cream itself is out of this world, but is elevated even more when it is folded through mounds of whipped cream, to create the most perfect salted caramel cream puff filling you could ever imagine.

These wee choux au craquelin have a very special ingredient in them - the brand spanking new Domino® Golden Sugar! Golden sugar is essentially a less processed version of the sugar that we know and love. It is made from pure cane sugar, and because it is less processed, it has the most beautiful golden colour, and slight hint of molasses flavour. It can be used as a cup for cup sub in all baking applications where white sugar can be used - I used it in all of the elements of these choux au craquelin!

The Domino® Golden Sugar made the most beautiful toasty salted caramel which was the base of the salted caramel pastry cream, and I used it in the craquelin where I would usually use brown sugar, and was so amazed at the results - the delicious flavour from the sugar really shone through in the crackly tops, and the light golden colour was such a nice contrast against the golden brown choux buns, which baked up perfectly with the golden sugar added into the choux dough. I can’t wait to use it in more ways in my kitchen!

A few wee tips:

  • The process of making the salted caramel pastry cream is pretty similar to a regular pastry cream, except that the caramel acts as the ‘milk’ in the pastry cream - so instead of pouring warm milk into the yolk mix to make the pastry cream and temper the eggs, the caramel is used instead.

  • Use a bigger pot than you think you need for the caramel, as the quantity of cream and milk needed to deglaze the caramel is quite a lot, so you need the space - I learnt this the hard way!

  • In the ingredients, I have added in a ‘just in case’ egg. Sometimes when you are making choux dough you will need to add an extra egg to the mixture in order to get it to the right consistency - you want it to form a ‘v’ that eventually breaks off when you lift the paddle from the mixture. If it is not wet enough (ie you need to add more egg), you won’t get that nice v shape and the dough will be stiff and break off easily. I usually start with the 240g called for in the recipe, test it, then add the extra beaten egg if needed.

  • I just got a new oven, so I was able to bake both of these trays of choux buns at the same time - I switched the trays around half way through the first 15 minutes at 400°f, and again during the final bake at 350°f. If your oven isn’t super consistent, you can absolutely bake these off one at a time - what you want to do is to pipe out both trays of choux dough, but only top the one you are going to bake with craquelin. The ones without craquelin can be held at room temp until you are ready to bake - just add the craquelin just before you pop them into the oven. Don’t forget to increase the temperature back to 400°f before you bake the second tray.

  • If you can, leave the filling of the cream puffs until close to when you are planning on serving them. I like to prepare the diplomat cream, place a clip just above the piping tip of the piping bag, and then add the cream into the bag. I then give the top a quick twist, and secure with another clip - this way the cream is in the bag, ready to go, making the assembly step easy. However if you are in a pinch and need to prepare these earlier, store them in an airtight container in the fridge until ready to serve.

 

 

Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream

- Makes 24-28 cream puffs -

Salted Caramel Pastry Cream
450g whole milk
300g heavy cream
315g Domino® Golden Sugar
2 tsp salt
55g cornstarch
90g Domino® Golden Sugar
1 egg
75g egg yolks (about 4 yolks)
1 tsp vanilla bean paste or vanilla extract
30g unsalted butter, at room temperature

Golden Sugar Craquelin
100g unsalted butter, at room temperature
120g all-purpose flour
120g Domino® Golden Sugar
1 tsp vanilla bean paste

Choux Dough
125g whole milk
125g water
110g unsalted butter, cubed
5g Kosher Salt
5g vanilla bean paste
15g Sugar
165g All-purpose flour
240g eggs, lightly beaten, plus more if required (see tips)

Salted Caramel Diplomat Cream
675g salted caramel pastry cream
375g heavy whipping cream

Powdered sugar to dust (optional) 

- PROCESS -

SALTED CARAMEL PASTRY CREAM

Place the whole milk and cream in a small saucepan, and place over low heat. You do not want to boil the mixture - you just want to warm it so that when it hits the hot caramel, it does not seize.

Place the first measure of Domino® Golden Sugar into a medium heavy bottomed saucepan, and place over medium to low heat. Heat, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and add the warmed milk and cream mixture, whisking briskly to help it incorporate (it will take a lot of whisking to emulsify in). Set aside briefly while you prepare the egg mixture to make the pastry cream.

In a medium bowl, whisk together the salt, the second measure of Domino® Golden Sugar and the corn starch, then add the egg, egg yolks and vanilla, and mix well to combine.

Whisking constantly, add half of the caramel mixture into the egg and cornflour mixture to temper the egg yolks. Whisk briskly for 30 seconds. Transfer the caramel-yolk mixture back to the pot, and return to a medium heat. Whisk constantly until very thick. 

Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Strain into an airtight container and refrigerate until completely chilled.

CRAQUELIN

Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead of time and stored in the freezer).

CHOUX AU CRAQUELIN

Preheat the oven to 400°f / 200°c. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4” circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2” between each), then flip over the baking sheet so that the side with the drawing is facing downward. 

Fit a large piping bag with a large round piping tip such as an ateco #805.

In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and Domino® Golden Sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste. 

Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture. 

With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate. 

Transfer the choux dough to the prepared piping bag. Use a little of the choux to stick down the parchment paper at the corners. Using your traced circle as a guide, pipe mounds onto the baking sheet, ending each with a little flick of your wrist. Repeat with the second tray - you should end up with about 24 mounds. 

Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray of these at a time, ensure that you only put the craquelin on one tray’s worth at a time - put the craquelin on the second tray just before you bake them.

Bake the cream puffs for 15 min at 400˚f / 200˚c, then turn down the oven to 350˚f / 180˚c, and bake for a further 20 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a paring knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°f / 200°c, and repeat the baking process with the remaining buns. 

SALTED CARAMEL DIPLOMAT CREAM

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Remove the bowl from the mixer. Briefly mix up the caramel pastry cream to loosen, and then carefully fold the pastry cream through the whipped cream, until combined. Transfer to a large piping bag fitted with a bismarck tip or a round piping tip.

ASSEMBLY

Using a chopstick, carefully poke a hole in the bottom of each cream puff. Working with one at a time, insert the end of the piping tip into the cream puff, and pipe the diplomat cream in until you feel the cream puff fill and become heavy. It will take a few to get the hang of it - just wipe off any excess that may spill out from over filled puffs.

Lightly dust the cream puffs with powdered sugar.

Serve within a few hours of filling. Store leftovers in the fridge in an airtight container.

Golden Sugar Choux au Craquelin - Cream Puffs with Salted Caramel Diplomat Cream. These easy cream puffs, topped with crispy craquelin, are stuffed full with a salted caramel pastry cream, which is folded into softly whipped cream to form salted caramel diplomat cream. #creampuffs #chouxaucraquelin #saltedcaramel #diplomatcream

Thank you so much to Domino Sugar for Sponsoring this post! All opinions are my own.

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust


 
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie
Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie

Hi hi! I wanted to just sneak in with one more peach recipe while we are still hanging onto the end of summer with this Peach and vanilla bean pie, with a fresh rosemary crust. I have a couple of peach pies hanging out here on the site - these little peach and thyme hand pies, this peach and blueberry pie, and these mini peach pies from a while back, but realised that until now, there wasn’t a recipe for just a regular old peach pie! I think peach pie, made during peach season, would have to be one of my absolute favourites.

I ramped it up a touch with this guy by adding some fresh rosemary into the pie crust. Adding fresh herbs into pie crust is one of my favourite ways to add flavour to the pie crust, and stone fruit goes so beautifully with the woody flavour of the rosemary. You can absolutely leave it out, but I love the little variation that it gives. I kept everything else pretty simple - peaches, sweetener and starch in the filling, elevated with a little vanilla bean paste. Simple, but so, so delicious. Happy peach Pie-ing!

A few wee tips:

  • The recipe for the pie dough I have listed here makes quite a lot - I needed almost all of it for this lattice. If you are making a less complicated top for your pie and just want a standard double crust recipe, reduce the quantities by 1/3 - so you will use 2 1/2 cups flour, and 225g butter, 1 tsp cardamom etc.

  • I like using a wee tip that my friend Erin taught me to make the pie dough nice and smooth and easy to work with. I make the dough, shape it into two rectangles, rest it in the fridge wrapped for about an hour, then remove it and roll it out into a rectangle on a lightly floured surface. I then give it a letter fold (as you would a letter), roll out to a rectangle, letter fold again, then roll out slightly, and shape into a disc. I then re-wrap it, and leave it to rest overnight. This makes the dough more homogenous without compromising the flaky texture that you want in the pie dough, and it makes it a total dream to work with. For me, it’s a game changer.

  • When I am making a lattice pie I know I will need more dough for the top crust than the bottom, so I usually make one portion of dough bigger than the other when I initially divide it after mixing to account for this. For this dough I split it 1/3 to 2/3. I usually shape the dough for the bottom crust into a disc, and the dough for the top crust into a rectangle which makes for an easy roll-out for cutting strips for lattice.

  • The quantity of rosemary called for in the recipe seems like a lot, but it is just enough to give a nice subtle taste to the pie. Feel free to leave it out, or this pie would also be amazing with this cardamom crust.

  • I peeled my peaches for this because I prefer them unpeeled - to do this, you boil a large pot of water, and set up a large bowl with ice water. Score an x in the bottom of each peach, and boil them, 3 or 4 at a time, for 30 to 45 seconds. Remove using a slotted spoon and transfer to the ice bath. The skins should slip off. Non-peeled peaches are fine too - this process can be a bit of a pain, but I think it’s worth it (and it’s pretty satisfying!)

  • I finished this pie with a super easy ‘lattice’ - a bunch of braids laid across the pie, and then some cut-outs around the edge to form a border. Cut-outs are my favourite way to finish off a pie like this, as spaced out braids can be hard to neatly crimp. Pie stamps fix all your issues!

 

 

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust

- Makes one 9” pie -

Rosemary Pie Dough
3 3/4 cups (540g) Flour
Pinch of Salt
1 Tbsp (13g) sugar
1 Tsp vanilla bean paste
3 Tbsp finely chopped fresh rosemary
3 sticks (345g) cold unsalted butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Filling
1300g fresh peaches, peeled (see notes), de-stoned, and cut into eighths
1 tsp vanilla bean paste
40g tapioca starch
150g turbinado / raw sugar
Pinch of salt

Egg wash - 1 egg whisked with 1 Tbsp water
Turbinado / raw sugar to finish

 

- PROCESS -

ROSEMARY PIE DOUGH

Place flour, salt, sugar, and ground cardamom into a large bowl. Add the vanilla bean paste and fresh rosemary and rub through with your fingers. Mix to combine. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 1/2 to 3/4 cup, but add slowly) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two - I like to do a 1/3 to 2/3 split. Shape the smaller portion into a disc and the larger into a rectangle. If desired, roll out and perform letter folds (see notes) Rest in the fridge for at least two hours, or preferably overnight. 

 

FILLING AND ASSEMBLY

On a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about 1 inch overlapping the edge of your dish. Place in the fridge while you prepare the filling and lattice.

Roll out the second piece of dough (the rectangle) into a rough rectangle approximately 1/8 inch thick. Use a pastry cutter to cut strips for your lattice. If you would like to make a braid, roll a piece of pie dough into a long thin rectangle, cut thin strips, and braid. Place your strips and braids onto a parchment paper lined baking sheet and store in the fridge until ready to use. Press together the scraps and re-roll - these are good for extra braid strips or for using pie stamps to cut out for the border.

In a large bowl, toss together the peaches and vanilla bean paste. Combine the tapioca starch, sugar and salt in a small bowl, then add to the peaches and mix to combine. Transfer the filling to the lined pie dish, mounding the filling in the middle. Remember that it will bake down a little, so it is ok for the pie to seem a bit full.

Arrange the strips of pie dough or braids on the top of the pie, weaving into your desired lattice. If you are adding stamps, trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, then glue on the stamps with a little egg wash. If you are crimping, trim the crust with a little overhang and then crimp as desired.

Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

Peach and Vanilla Bean Pie with Fresh Rosemary Pie Crust - sweet, summer peaches are elevated with vanilla bean paste, and wrapped up in a sweet pie crust filled with fresh rosemary. #peachpie #peachandrosemarypie

One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting


 
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting
One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting

Hi hi! I am tucked up in a little corner in the cosiest, most beautiful lodge in Tutka bay in Alaska - I am here on a baking retreat with Bake from Scratch Magazine, and just having the BEST time ever. Yesterday was my birthday, and after the most amazing day, we asked the team here if they wouldn’t mind taking Becky and I out for a sneaky wee kayak after dinner. It was one of those experiences I am going to remember forever - the water was glassy, the sun was setting, and there were so many otters. Right up there with one of the best birthdays ever.

I just wanted to pop on here and share the recipe for these super easy, super delicious one bowl chocolate cupcakes with dark chocolate sour cream ganache frosting. The cupcakes themselves are crazy easy to make - everything comes together in the one bowl. The ganache is something that I am super excited to share with you. I was so excited that it worked when I tried it a few weeks ago, and I think that it is going to be a game changer when it comes to a pipable ganache. I often have a few issues with getting a ganache that is the perfect texture for piping without having to whip it a lot, but I think I have come across a winner here. Basically what you do is melt together sour cream and dark chocolate, and the result is a beautiful, silky, easy chocolate ganache that is so perfect for piping, but also has the most amazing tang from the sour cream.

I used a dark chocolate in this ganache, but I think that it would be so, so delicious with a milk chocolate too, which would really bring out the flavour of the sour cream. I’m super pumped to put this ganache on so many more things - it’s so easy to make, comes out so beautifully silky, and sets up firm in the fridge, sour cream truffles are next on my list!

A few wee tips:

  • The Sour Cream ganache takes a few hours to firm up to a piping consistency, so make sure that you account for this. I like to make it first before I preheat the oven for the cupcakes, so there is enough time for it to firm up.

  • I used an ateco #826 piping tip for this because the ganache, while perfect for piping onto these cupcakes, can be a touch less forgiving than a buttercream for piping, so I used a tip that is really easy to make ruffles with - you just hold the tip above the cupcake and it does most of the work for you! If you are using another tip just keep this in mind, as the ganache doesn’t behave just like a buttercream does.

  • This recipe also bakes into a 9” square sheet cake - it takes about 35 minutes to bake.

 

 

One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache

- Makes about 14 cupcakes -

One Bowl Chocolate Cupcakes
250g all-purpose flour
250g granulated sugar
80g dutch process cocoa
2 tsp espresso powder
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1 egg yolk
1 tsp vanilla bean paste
120g neutral oil
220g whole milk, at room temperature
200g boiling water

Dark Chocolate Sour Cream Ganache Frosting
560g good quality dark chocolate (I used 70%), chopped
500g full-fat sour cream, at room temperature

Crispy pearls or flaky sea salt to finish, optional

 

- PROCESS -

ONE BOWL CHOCOLATE CUPCAKES

Preheat the oven to 350°f / 180°c. Line a muffin pan with cupcake liners (This recipe made 14 to 16 cupcakes so you may need two pans, or you can bake them separately).

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder. Add the eggs, yolk, vanilla bean paste, oil, and milk, and mix to combine well. Add the boiling water and whisk until incorporated.

Scoop about 1/4 cup plus 2 Tbsp of batter into each liner using a cookie scoop (I have a 1/4 cup scoop and a 2 Tbsp, or you could use a quarter cup measure).

Bake the cupcakes for 19 to 20 minutes, or until they spring back when touched, or a toothpick inserted into the cupcake comes out clean.

Cool on a wire rack.

DARK CHOCOLATE SOUR CREAM GANACHE

Place the sour cream and chopped chocolate into a heat proof bowl, and mix to combine.

Microwave for 30 second intervals, stirring well between each interval (it will likely take a minute, but watch carefully). Once the chocolate is melted, switch to a whisk and whisk the ganache until it is well combined and shiny. Scrape down the edges of the bowl with a spatula.

Press a piece of plastic wrap over the surface of the ganache, and leave to sit at room temperature for 2-3 hours, or until it has thickened and is a pipeable consistency.

ASSEMBLY

Transfer the ganache to a piping bag fitted with a large open star tip such as an ateco #826. Pipe ruffled piping onto the cupcake, by holding the piping tip directly above the cupcake, and piping a mound of ganache. Repeat with the remaining cupcakes. Finish with sprinkles, crispy pearls, or flaky sea salt, as desired.

One Bowl Chocolate Cupcakes with Dark Chocolate Sour Cream Ganache Frosting. This recipe for easy chocolate cupcakes topped with a sour cream ganache which is perfect for piping, are so easy and simple to make. #chocolatecupcakes #easychocolatecupcakes #ganachefrosting