Saturday, September 1, 2012

Cinnamon Chocolate Churro Cupcakes

Monday was my friend's birthday, and she requested these cupcakes.

They're really, really good.
Delicate cinnamon cupcakes stuffed with mexican chocolate pudding, and topped with airy chocolate whipped cream.

Don't hold the lameness of this post against them, they're delicious. My brain is fried after my first week of classes. And tomorrow is my very best friend's birthday, and I spent the entire day yesterday creating her cake. Definitely check out tomorrow's post, it's gonna be kinda ridiculous :)
Cinnamon Chocolate Churro Cupcakes
Courtesy of Love and Olive Oil
Yield: 12 cupcakes
Mexican Chocolate Pudding Filling (make before starting the cupcakes, and have some form of entertainment at the ready, this will take a bit!)
Cornstarch- 2 tbsp
Sugar- 1/4 c
Salt- 1/8 tsp
Cinnamon- 1/2 tsp
Whole milk- 1 1/2 c
Semisweet or dark chocolate- 3 oz, coarsely chopped
Vanilla- 1/2 tsp
1. In a little bowl, stir cornstarch with a few drops of water- this will prevent it from clumping in the pudding.*
2. Combine cornstarch, sugar, salt and cinnamon in top of a double boiler or heatproof bowl. Slowly whisk in milk, scraping the bottom and sides with heatproof spatula.
3. Set over 1 inch of simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary as clumps begin to form.
4. After 15-20 minutes, when mixture begins to thicken and coats the back of a spoon, add the chocolate. Continue stirring for 2-4 minutes, or until the pudding is smooth and thickened.
5. Remove from heat and stir in the vanilla. Transfer to a small heatproof bowl and cover with plastic wrap, gently pressing the wrap against the surface (to prevent a skin from forming). Refrigerate for at least 30 minutes to 3 days.
Cinnamon Cupcakes
All-purpose flour- 1 1/4 c
Cornstarch- 2 tbsp (not necessary to stir with water in this case)*
Baking powder- 3/4 tsp
Baking soda- 1/2 tsp
Salt- 1/2 tsp
Cinnamon- 1 tsp
Almond milk- 1 c
Cider vinegar- 1 tsp
Sugar- 3/4 c
Vegetable oil- 1/3 c
Vanilla extract- 1 tsp
1. In a large bowl, sift flour, cornstarch, baking powder, baking soda, cinnamon and salt. Set aside.
2. In a medium bowl, combine almond milk and cider vinegar and stir to combine. Whisk in sugar, oil and vanilla.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth (there will still be some clumps, and that's okay- don't overmix!).
4. Fill cupcake liners just under 2/3 of the way full, and bake at 350 degrees F for 20-22 minutes or until set and a toothpick comes out of the center clean. Transfer to cooling rack and cool completely.
Chocolate Whipped Cream Frosting
Powdered sugar- 1/2 c
Unsweetened cocoa powder- 1/4 c
Whole milk- 2 tbsp
Meringue powder- 1 tsp
Pinch of cream of tartar
Pinch of cinnamon
Whipping cream- 1 c, chilled
1. Whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar and cinnamon in large bowl until smooth. Cover and refrigerate for 30 minutes-1 hour, until well chilled and ready to use.
2. Use mixer with whisk attachment to gradually beat in the chilled cream. Continue beating until stiff peaks form.

Use a small paring knife (or cupcake corer) to cut the centers out of the cupcakes- resist the urge to eat them! Fill with ~1 tbsp of filling, replace the top and press it into place. Pipe on whipped cream frosting. DIG IN!

~Cornstarch needs to be mixed with a little water when it's being added to a liquid, like filling. If it's being added to dry ingredients, like flour and baking soda, mixing isn't necessary.
~If you're impatient like me, you hate waiting for things to cool. I usually set a small fan next to my baked goods as soon as they come out of the oven to speed it up.
~You're very likely to have some pudding leftover, which you should eat immediately. Otherwise, any other residents of your house will gobble it up. It's that good.


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