Monday, 5 October 2015

Moist Chocolate Cupcake w/ Orange Chocolate Ganache

There are times when I am overwhelmed with frustrations and disappointments. There are moments when I want to give up and succumb to hopelessness. There are days when I feel that the everything and everyone connive against me. There are moments when think that life is unfair to me.  At times like these, I always take a pause, close my eyes, and think of all the blessings I have received and enjoyed in all my life of existence in this world.  It is then that I feel grateful for whatever I have and I don't have. I know and I still believe that Somebody greater than me, more superior than everyone and everything else, is up there looking after me, looking after us.  And He will never forsake me.  I will always hold on to that thought.  My faith is strong and I am still hopeful.

ANYWAY..... Happy thoughts.....

A friend of ours gave me 2 kg of granulated white sugar.  They have extra and she knows that I am into baking so instead of just letting the sugar go to waste, she gave it to me.

Do you know that granulated sugar, depending on the brand, comes in different particle sizes?  And that the larger the sugar granules the more difficult they are to be dissolved?  That spells disaster when you are baking.  You see, sugar is an important ingredient in baking breads specially cakes.  In cakes, sugar do not only provide the flavor and sweetness that makes a cake delicious,  sugar helps develop the structure of the cake.  The amount of sugar and its ability to be dissolved determines the texture of your cake, whether it is going to be moist or not. 

Since, the granules of the sugar we have now has really large sizes, I have to grind them to make the size of the granules smaller but I don't want them to be too powdery of course.

This is a high ratio cake so I expected the cupcakes to be moist and they were.  I used Hershey's unsweetened cocoa powder.  The taste turned out chocolaty.  It was not the bitter chocolate I would have wanted but that's just me since I like chocolates, and that include chocolate cakes, to be really bitter with a hint of sweetness only (evil grin).  The color turned out to be brown with a tinge of red and that is usually my experience with natural cocoa powder. I can't find any extra dark cocoa of Hershey's here in Qatar. I would love to try dutch processed cocoa powder when I get a hand on one next time. 

In this recipe, I used corn oil which is considered a liquid form of fat so I used the one-stage method of mixing.  It's simpler rather than doing the creaming and the two-stage method of mixing.  I'll try to use softened butter and melted butter next time with this recipe and see the difference.  There will be of course not only in terms of taste but also in terms of the cake's texture.

For the orange chocolate ganache that I used to frost these cuppies, it is soooo good that the husband and I finished what's left of it. I'm going to make orange chocolate truffles using the same recipe next time.  Oh, for the chocolate ganache, make sure that all your ingredients are at room temperature.  AND... This is important, do not mix the cream and the orange juice together at once as the cream will curdle.  Just don't mind my piping (evil grin) I'm still learning.

And by the way, this is a recipe I formulated on my own (not that anyone is interested, but I am letting you know anyway). I am trying to apply theories from the books that I read.   If you want to learn more about the science of baking, I recommend you read this book:  Professional Baking 6th edition by Wayne Gislen.  AND if you enjoy reading and want to learn further on the science of baking please check our RECOMMENDED BOOKS FOR READING.

For those who are concerned about my weight (thank you),  I just tasted one cupcake.

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Yield: 10-12 pcs
Size : 3 oz
Baking Temp : 180 degrees Celsius
Baking Time- 17 to 20 minutes

Ingredients :
Cake Flour - 1 1/2 cups
Natural Cocoa Powder (not dutch-processed) - 1/2 cup
White Sugar -  1 cup
Baking Powder - 1 1/2 tsp (depending on the brand you are using)

Baking Soda - 1/2 tsp
Salt - a pinch
Corn Oil - 3/4 cup
Vanilla essence - 1 tsp
Eggs, whole - 2 eggs (medium)

Egg yolk - from 3 eggsFull cream milk - 80 grams (sorry I forgot to measure it in cups)

Cooking Procedure :
1. Pre-heat oven to 180degrees Celsius.
2. Mix the dry ingredients together and set aside 
3. In a mixing bowl, mix the eggs and full cream milk together and using the paddle attachment, whisk for a minute.  Pour in the oil and whisk a few seconds. 
4. Dump in the dry ingredients and mix on high speed for 4 minutes. Stop.  Scrape the sides and bottom of the mixing bowl. Shift to low speed and mix for another 2 minutes
5. Scoop the batter into greased or paper-lined cup cake molders 
6. Bake for 17 to 20 minutes or until a toothpick inserted in the middle comes out with just small crumbs.  Remove the cupcakes from the molders and cool them on a wire rack before frosting

Here is the delicious chocolate ganache I used to frost my cupcakes. Make sure to bring all your ingredients for the ganache into room temperature before starting to make it. AND be sure that the cupcakes are cooled down before frosting them.  Got it?


Couverture Chocolates (at least 56%) -  220g
Heavy Cream - 120 g

Freshly squeezed orange juice - 80g
Orange Zest - 4 g (from 3 large oranges)
Honey - 20 g

Cooking Procedure:
1. If you are using chocolate bars, chop them coarsely into chunks
2. Place the cream in a micro-wave safe bowl, stir until well-blended.
3. Heat it for about 20 seconds (I don't know the temperature setting of our microwave) feel the cream if it is hot but not boiling nor simmering, heat it again if it's not yet hot to the touch.
4.  Throw in the chocolates, a handful at a time and stir. Heat the mixture in the microwave for about 10 seconds, add some chocolate, and stir. 
5.  Add in the orange zest , orange juice, and honey after melting half of the chocolates mix. Do the same process in procedure # 4 until all the chocolates have melted.  Let the mixture cool down.
6.  Refrigerate for at least an hour or until the ganache firms up a little but still spreadable.  
7.  Using the paddle attachment of an electric mixer, whip the ganache.
Pipe it on the cupcakes using any tip you wish

© myFresha-licious (05October2015)


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