We're loving this recipe from BCAE Instructor Dustin Todd Rennells, founder of Bad Boy Bake Shop. These stunners are the perfect baked good to make for your holiday party. If you're looking for step by step instructions you can join Dustin this term in Holiday Cupcakes.
- 3 oz bittersweet chocolate, melted
- 3/4 c flour
- 3/4 t baking powder
- Pinch of salt
- 1 stick butter, very soft
- 1/2 c sugar
- 3 T buttermilk
- 1/2 t vanilla
- 2 large eggs, plus 1 large egg yolk
- 1 1/2 c plus 2 T sugar
- 2 T light corn syrup
- 6 oz whipping-quality pasteurized egg whites
Oven 325 degrees. Line cupcake tin with liners (12). Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Let cool completely. Sift flour, baking powder, and salt into a bowl; set aside
Cream butter and sugar until pale and fluffy, 3 to 5 minutes. Add in buttermilk and vanilla. Add flour mixture in 3 batches, alternating with the eggs and yolk. Add melted chocolate; mix until smooth.
Spoon batter into liners, filling about one-third full, these rise quite a bit and you want them under the edge of the liner once fully baked. Bake until a cake tester comes out clean, about 12 minutes. Immediately remove from tins
Filling: Cut small hole in center of cupcake and fill with fresh berries.
Frosting: Heat 1 1/2 cups sugar, the corn syrup, and 2/3 cup water in a small saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium- high heat. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until a candy thermometer reaches 235 degrees. Meanwhile, put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form. Gradually add remaining 2 tablespoons sugar. Reduce speed to medium-low. Add the hot syrup in a slow, steady stream down sides of bowl. Raise speed to medium-high; beat until stiff peaks form and frosting is smooth and cool, about 7 minutes.
Assemble the cupcakes: Spread a thin layer of frosting on each cupcake. Using a 2 1/2-inch ice cream scoop dipped in hot water, place a smooth mound of frosting on top of each cupcake. Sprinkle with sanding sugar or edible glitter. Let stand until frosting is set, about 3 hours. Cupcakes can be stored in single layers in airtight containers at room temperature up to 1 day.