Chocolate Cloud Cupcakes Recipe

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Chocolate Cloud Cupcakes Recipe – Soft and fluffy chocolate cupcake, topped with a cloud-like Italian meringue chocolate buttercream and dipped in French chocolate sprinkles. The whole experience is like biting into a chocolate cloud.

Chocolate Cloud Cupcakes Recipe

Chocolate Cloud Cupcakes Recipe - Soft and fluffy chocolate cupcake, topped with a cloud-like Italian meringue chocolate buttercream and dipped in French chocolate sprinkles. The whole experience is like biting into a chocolate cloud.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients
  

FOR THE CUPCAKES:

  • 1/3 cup 1oz/ 30g unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup 118 ml boiling water (or hot coffee, if you don't mind the caffeine)
  • 1/4 cup 2oz/ 57g unsalted butter, melted
  • 2 1/2 tablespoons neutral tasting oil like vegetable or sunflower
  • 3/4 cup plus 2 tablespoons 6.2oz/ 175g granulated sugar
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 large egg at room temperature
  • 1/4 cup 59ml heavy (or whipping) cream
  • 3/4 cup plus 2 tablespoons 3 3/4oz/ 105g all-purpose flour
  • 1/2 teaspoon baking powder

FOR THE FROSTING:

FOR TOPPING:

  • French chocolate sprinkles fine chocolate shavings or crumbled Flake chocolate bar may be substituted

Instructions
 

  • Adjust oven rack to middle position and preheat oven to 350F/180C. Line a standard muffin pan with 12 cupcake liners. Set aside.
  • In a medium, heat proof bowl, place together the cocoa powder and baking soda. Carefully pour in the boiling water (or coffee) and whisk until the mixture is well combined and foaming subsides. Mixture will foam up at first then calm down as it sits. Set aside to cool slightly while preparing the remaining ingredients.
  • Meanwhile, in a separate large mixing bowl, whisk together the melted butter, oil, granulated sugar, vanilla and salt until well blended. Whisk in the egg until combined.
  • Add in the lukewarm cocoa mixture and whisk to combine. Blend in the heavy cream until the mixture is uniform in color.
  • In a separate medium bowl, whisk together the flour and baking powder to combine, then add to the cocoa mixture. Gently whisk it in until well blended. Batter will be very thin.
  • Preferably using a 1/4 cup measure ice cream scoop with a release mechanism, divide the batter evenly among the prepared cupcake liners until 2/3 full.
  • Bake until the center springs back to the touch and a toothpick inserted into center comes out clean or with a few moist crumbs attached; 19 - 21 minutes. Do not overbake
  • Allow the cupcakes to cool in the pan for about 5 minutes before transfering them to a wire rack to cool completely before frosting.
  • To frost, fill a piping bag fitted with a large round tip, with the Chocolate Cloud Italian Buttercream. With the tip facing the center of the cupcake at a 90 degree angle, squeeze the piping bag to release a round dollop of buttercream. Alternatively, an ice cream scoop with a release mechanism may be used to apply the buttercream over the cupcakes.
  • Transfer the cupcakes to the refrigerator and chill for about 10 minutes to firm up the buttercream a bit so its easier to roll in the sprinkles. Do not get too cold.
  • Place the sprinkles (or shaved chocolate) in a bowl, then holding the cupcake upside down, carefully dip the buttercream round in the sprinkles and roll to cover.
  • Allow to come back to room temperature before serving. The cupcakes will keep well for several days stored in an airtight container.

Recipe by: cleobuttera.com

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