In pursuit of the perfect English chocolate cupcake, I present to you my third attempt. Although not perfect, I now know the next few tweaks that will get me closer to my goal. The frosting on this version is still the whipped ganache I used for version #2. We really like it. It’s not too sweet and it’s simple: melted chocolate and heavy cream. Unfortunately, I over-whipped this batch. The base cupcake is Dorie Greenspan’s Chocolate Chocolate Cupcakes with Dairy Milk substitutions. My first attempt at English chocolate cupcakes also used Dorie’s recipe and that has been our favorite over this course.
In the time since baking these, I baked a 4th version using a “perfected” chocolate cupcake recipe I pulled out of Food & Wine magazine a few years ago and relegated to my magazine stack until now. I am sparing you all not sharing that version because although tasty, it wasn’t close to perfect. Until next time…
I’m on a quest to perfect a cupcake recipe using English chocolate. I’ve mentioned Paul’s love of Wispa Bars before. And although he ranks Wispas #1, his love is not exclusive. He likes all Cadbury chocolate, including Dairy Milks. A Dairy Milk bar is Cadbury’s version of a milk chocolate bar.
My inspiration for the recipe came from Cadbury’s UK recipe website: Chocolate Cup Cakes. The cupcake I baked is an adaptation of King Arthur’s Flour Milk Chocolate Layer Cake. The frosting is great; a simple whipped chocolate ganache. I’ll use it again. The cake is tasty. Not perfect; it’s a bit dry. My quest for perfection continues…
Dairy Milk Chocolate and Wispa Cupcakes
You can find English chocolate at World Market or at your local gourmet grocer.
- 2 tablespoons vegetable oil
- 2 tablespoons butter, softened
- 1/3 cup sugar
- 1 large egg, room temperature
- 3 ounces Cadbury Dairy Milk, chopped (about 1/2 cup) and melted
- 1/8 teaspoon salt
- 1 1/4 cups cake flour
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla
- 1/4 cup Cadbury Drinking Chocolate
- 1/2 cup buttermilk, room temperature
|1) For the ganache: Place the chopped Dairy Milk in a medium-sized bowl. Heat the cream until just boiling and pour over the chocolate. Slowly stir until completely melted and lump-free. Set the bowl in the fridge to chill while you make the cupcakes.
|2) Preheat the oven to 350°F and line a standard 12 cupcake tin with liners.
|3) In a medium bowl stir together: salt, flour, baking soda, and Cadbury Drinking Chocolate Set aside.
|4) Place the oil, butter, sugar, and eggs in the bowl of your mixer. Beat on medium speed for 2 minutes. Stop the mixer and scrape down the bowl.Add the melted Dairy Milk and vanilla. Mix for 1 minute.
|5) Reduce the mixer speed to low and add half the dry ingredients, mixing only until they disappear. Scrape down the bowl and add the buttermilk, mixing until incorporated, then mix in the remaining dry ingredients.
|6) Pour the batter into the tins, and bake 15 to 17 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean, with just a few moist crumbs.
|7) Rest the cupcakes in the pan for 5 minutes, then turn out onto a rack to cool completely.
|8) To prepare the ganache: The chilled ganache should now be the consistency of chocolate pudding. Place it in the bowl of your mixer and whip with the whisk attachment until thick, light, and fluffy. Be sure to scrape the bottom of the bowl to fully incorporate all of the chocolate.
|9)Place a dollop of frosting on each cupcake and top with chopped Wispa.
|Yield: 12 cupcakes.
I did not intend to make Dorie Greenspan’s Torte Noire from Baking…From My Home to Yours. True, it’s one of the original Tuesdays with Dorie recipes I still needed to make. True, it’s very delicious–a chocolate ganache tart with a chocolate crust.
It didn’t strong arm me nor show up at my office begging me with a raspy voice like an old-school femme fatale. It simply was a matter of convenience. I had leftover chocolate dough from chocolate truffle tarts. I wanted to use it to make a tart or something similar out of TWD v1.0 to cross another recipe off the list.
I made two mini 4″ tarts–one for Paul, one for me–and made 1/4 of the recipe for the filling. The filling is a simple ganache with nothing simple about the taste. Because of the rainy day and rushedness (new word!) of the photo shoot, we didn’t get any good shots. Paul’s solution? “You’ll just have to make these again.” And we will. It’s the little black dress of chocolate tarts. Not fussy, perfectly simple, and with great taste.
The TWD bakers made the tarte back in July 2010 when I was still baking with the group and I don’t recall (other than my life was a mess) why I didn’t make it then. Dharmagirl of Bliss: Towards a Delicious Life hosted the TARTE NOIRE RECIPE.
Okay. My Mother is retired and in her spare time she volunteers for the Assistance League and runs their thrift store. Anytime something baking related comes into the store she calls me asking if I need this or that pan. I’m happy that she thinks of me and my baking needs. However, there are only so many tart pans or mini-pie tins I can use. One week she bought me an angel-food cake pan. Awesome. I didn’t have one. Later that week she called saying another angel-food cake pan arrived and did I want it. “Why the heck would I ever need TWO angel-food cake pans??” “You’ve got a point there.” Especially true because I’ve never made an angel-food cake and I’m really not a fan of it. O:)
And this is why I have multiple madeleine pans. And why I’ve made madeleines multiple times. They’re mighty tasty. I’m a fan. This week’s Tuesdays with Dorie, Fluff-Filled Chocolate Madeleines, are a chocolate version of the yummy French cookie. Stuffed with marshmallow fluff and dipped in chocolate ganache. If that doesn’t spell delicious, I don’t know what does.
Thanks to Margot of Effort to Deliciousness for hosting this week. For the recipe visit her blog or buy the book.
(Still using my iPhone to take pics.)
Not a whole lot of ingredients, intense chocolate taste, and a perfect summer treat. This week’s Tuesdays with Dorie is a perfect dessert for hot August nights. Actually, is there ever a bad time for ice cream? I don’t think so.
Thanks to Katrina of Baking And Boys! for hosting this week’s recipe, Chocolate Ganache Ice Cream. She’s an awesome mom and loves chocolate and ice cream so it was a no-brainer for her. For the recipe, visit her blog or buy the book.