I'm very excited to share this delicious recipe with you, and to let you know that we will soon have a contest to win a copy of Sugar Baby and an exclusive interview with author Gesine Bullock-Prado, so stay tuned! The recipe and text below are by Gesine (who, yes, is Sandra Bullock's sister). I chatted with her about the importance of heating sugar properly, seven-minute frosting, food trends and much more, and should have the interview up by Friday.
Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar. You can find out more at the official site for the book, sugarbabycookbook and more about Gesine Bullock-Prado at gesine.com.
Update: Enter to win a copy of the book here. Entries must be in by April 8th.
Author Gesine Bullock-Prado
Dulce de leche cupcakes; recipe below, photo by Tina Rupp
Salted Dulce de Leche Cupcakes
I’m not big on most cupcakes, with their dry cake and shortening-laden icing. Sometimes, however, they can be surprisingly delicious, and they are at their most scrumptious when they are filled with a lusciously hidden flavor bomb. In this case, fudgy dark chocolate cake is strategically injected with silky milk caramel and topped with a thin layer of fudge. Nothing dry or shortening-laden here.
Makes 2 Dozen
For the dar k chocolate fudge cake
bittersweet chocolate, finely chopped 3 ounces , 90 g
freshly brewed hot coffee 11/2 cups, 360 ml
all-purpose flour 21/2, cups 310 g
unsweetened dark chocolate cocoa powder 11/2, cups 125 g
baking soda 2 teaspoons 10 g
baking powder 1 teaspoon 5 g
salt 1 teaspoon 6 g
sugar 3 cups 600 g
eggs 3
vegetable oil 3/4 cup 180 ml
vanilla extract 1 teaspoon 5 ml
nonfat buttermilk 11/2 cups 360 ml
For the assembly
Dulce de Leche (page 27) 1 batch
Dark Chocolate Fudgy Frosting (page 53) 1 batch
coarse sea salt, for sprinkling
Procedure for the dark chocolate fudge cake
1 Preheat the oven to 350°F (175°C).
2 In a medium bowl, mix the chocolate into the
hot coffee and allow to melt. Set aside.
3 In a large bowl, whisk together the flour, cocoa
powder, baking soda, baking powder, and salt.
Set aside.
4 In the bowl of a stand mixer fitted with the paddle
attachment, beat the sugar, eggs, oil, and
vanilla until fluffy. Pour the buttermilk into the
chocolate mixture and stir. With the mixer on
low speed, slowly add one-third of the chocolate
mixture, followed by one-third of the flour
mixture. Continue alternating between the two
until both mixtures are incorporated into the
batter.
5 Line 24 muffin-tin cups with muffin papers of
your choice.
6 Using a large cookie scoop, add one scoop of
batter to each muffin paper, filling each about
three-quarters full. Bake for 20 minutes, or until
a toothpick inserted in the middle of the cake
comes out clean. Remove the cakes from the
tins and allow to cool completely on racks.
Procedure for the assembly
1 Once the cupcakes have cooled, poke a hole
halfway into the center of each cupcake with
your index finger.
2 Fill a pastry bag fitted with a large open tip with
dulce de leche. Insert the tip into each cupcake
hole and squeeze the caramel into the cupcake
until you see the cupcake expand a bit.
3 Roll a golf ball_size portion of cooled fudge
frosting in your hand and flatten it into a neat
circle approximately the size of a cupcake top.
Place the fudge disk on top of a cupcake and
sprinkle with sea salt. Repeat with remaining
cupcakes.
4 Serve immediately.
Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes for Cooking with Sugar. You can find out more at the official site for the book, sugarbabycookbook and more about Gesine Bullock-Prado at gesine.com.
Update: Enter to win a copy of the book here. Entries must be in by April 8th.
Author Gesine Bullock-Prado
Dulce de leche cupcakes; recipe below, photo by Tina Rupp
Salted Dulce de Leche Cupcakes
I’m not big on most cupcakes, with their dry cake and shortening-laden icing. Sometimes, however, they can be surprisingly delicious, and they are at their most scrumptious when they are filled with a lusciously hidden flavor bomb. In this case, fudgy dark chocolate cake is strategically injected with silky milk caramel and topped with a thin layer of fudge. Nothing dry or shortening-laden here.
Makes 2 Dozen
For the dar k chocolate fudge cake
bittersweet chocolate, finely chopped 3 ounces , 90 g
freshly brewed hot coffee 11/2 cups, 360 ml
all-purpose flour 21/2, cups 310 g
unsweetened dark chocolate cocoa powder 11/2, cups 125 g
baking soda 2 teaspoons 10 g
baking powder 1 teaspoon 5 g
salt 1 teaspoon 6 g
sugar 3 cups 600 g
eggs 3
vegetable oil 3/4 cup 180 ml
vanilla extract 1 teaspoon 5 ml
nonfat buttermilk 11/2 cups 360 ml
For the assembly
Dulce de Leche (page 27) 1 batch
Dark Chocolate Fudgy Frosting (page 53) 1 batch
coarse sea salt, for sprinkling
Procedure for the dark chocolate fudge cake
1 Preheat the oven to 350°F (175°C).
2 In a medium bowl, mix the chocolate into the
hot coffee and allow to melt. Set aside.
3 In a large bowl, whisk together the flour, cocoa
powder, baking soda, baking powder, and salt.
Set aside.
4 In the bowl of a stand mixer fitted with the paddle
attachment, beat the sugar, eggs, oil, and
vanilla until fluffy. Pour the buttermilk into the
chocolate mixture and stir. With the mixer on
low speed, slowly add one-third of the chocolate
mixture, followed by one-third of the flour
mixture. Continue alternating between the two
until both mixtures are incorporated into the
batter.
5 Line 24 muffin-tin cups with muffin papers of
your choice.
6 Using a large cookie scoop, add one scoop of
batter to each muffin paper, filling each about
three-quarters full. Bake for 20 minutes, or until
a toothpick inserted in the middle of the cake
comes out clean. Remove the cakes from the
tins and allow to cool completely on racks.
Procedure for the assembly
1 Once the cupcakes have cooled, poke a hole
halfway into the center of each cupcake with
your index finger.
2 Fill a pastry bag fitted with a large open tip with
dulce de leche. Insert the tip into each cupcake
hole and squeeze the caramel into the cupcake
until you see the cupcake expand a bit.
3 Roll a golf ball_size portion of cooled fudge
frosting in your hand and flatten it into a neat
circle approximately the size of a cupcake top.
Place the fudge disk on top of a cupcake and
sprinkle with sea salt. Repeat with remaining
cupcakes.
4 Serve immediately.
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