McPhersonSentinel - McPherson, KS
  • Seasonal recipe: Box-of-Chocolates Cupcakes

  • Box-of-Chocolates Cupcakes
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  • Ingredients
    * 1 package devil's food cake mix (regular size)
    * 1-1/3 cups strong brewed coffee
    * 3 eggs
    * 1/2 cup canola oil
    * FILLING:
    * 8 ounces bittersweet chocolate, chopped
    * 3 tablespoons sugar
    * 4 tablespoons strong brewed coffee, divided
    * 3 egg yolks, beaten
    * 2 tablespoons thawed orange juice concentrate
    * 2 tablespoons Nutella
    * 1 tablespoon heavy whipping cream
    * 1-1/2 cups whipped topping
    * GANACHE:
    * 4 ounces bittersweet chocolate, chopped
    * 2 ounces white baking chocolate, chopped
    * 3/4 cup heavy whipping cream, divided
    * 2-1/2 teaspoons corn syrup, divided
    * Paste food coloring of your choice
    * In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.
    * Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    * Meanwhile, in a double boiler or metal bowl over simmering water, constantly stir the chocolate, sugar and 3 tablespoons coffee until smooth. Remove from the heat (mixture will be thick). Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160°.
    * Divide mixture among three small bowls. Into one bowl, stir orange juice concentrate. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.
    * Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with one filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.
    * For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.
    * Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.
    * Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired; pipe designs over tops. Refrigerate until set. Store in an airtight container in the refrigerator. Yield: 2 dozen.
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