His and Hers Tuxedo Cupcake Recipe

His and Hers Tuxedo Cupcake

Recipe provided by Angela Diaz

• Difficulty: Intermediate
• Makes: 12 cupcakes
• Nutrition per serving (serving size: 1 of 12): Calories 575, Total Fat 36 g, Saturated Fat 17 g, Carbohydrates 65 g, Dietary Fiber 3 g, Sugar 52 g, Protein 5 g, Cholesterol 60 mg, Sodium 329 mg
• Total time: 2 hours (including cooling and chilling)
• Active time: 45 minutes

Cake Batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup cocoa powder
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup whole milk
• 6 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 1 egg

Vanilla Bean Cream Filling:

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 3 egg whites
• 18 tablespoons (2 1/4 sticks) salted butter, softened and cut into pieces
• 1 tablespoon vanilla bean paste

Espresso Buttercream:

• 2/3 cup confectioners' sugar
• 1/2 cup strongly brewed espresso coffee, cooled

Chocolate Shell:

• 12 ounces semisweet chocolate, chopped
• 2 tablespoons vegetable oil

Directions:

1. Set oven to 350F and place cupcake liners in a standard 12-cup muffin pan. Heat 1/2 cup water in a microwave-safe bowl until boiling.
2. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, oil, vanilla, egg, and boiling water, then whisk thoroughly until smooth, scraping sides as needed.
3. Pour batter into liners, filling each about three-quarters full. Bake for approximately 20 minutes until a tester inserted in the center comes out clean. Allow cupcakes to cool completely before icing.
4. For the vanilla bean cream filling, combine sugar, salt, and egg whites in a stand mixer bowl set over a saucepan of simmering water. Whisk continuously until sugar dissolves and mixture reaches 160F (about 5 minutes).
5. Transfer bowl from heat and beat on high speed with a whisk attachment until the meringue cools and forms glossy stiff peaks, approximately 7 minutes. Gradually add butter pieces one by one with mixer running until fully incorporated and smooth. Remove 1 cup of buttercream, blend in vanilla bean paste, and reserve for filling.
6. Make the espresso buttercream by stirring confectioners' sugar and cooled espresso into remaining buttercream. Mix on low using paddle attachment until smooth.
7. Prepare chocolate shell by melting chocolate and oil together in a microwave-safe bowl on medium power for 1 minute, stirring halfway through. Cool completely before use.
8. Hollow out a small center in each cupcake and fill with vanilla bean cream filling. Spread espresso buttercream over each cupcake and chill for 15 minutes. Dip half of each cupcake into the chocolate shell and refrigerate for another 10 minutes to set.

Note: This recipe originated from a cooking contest participant and has not been tested extensively for home kitchens.