It is officially cold and miserable. There is no going back now, winter weather is setting in. I have already got the slow cook out, bought my winter coat and stocked up on hot chocolate.
This Sunday, as the rain hammered down and the skies remained overcast and grey all day long, I decided to scuttle into the kitchen and bake to help brighten up the day. Having a look around at what I had, I settled on a Hot Chocolate recipe from my Hummingbird Bakery book, seeing as Hot Chocolate is the only thing that seems to be bursting out of all of my cupboards at the moment.
The inspiration for the frosting came from a recent post on PeanutButtered. Their Mr Whippy recipe was far more fancy than mine (I had to adapt it to what I had available, and also convert the American cups to English grams which turned into a bit of a guessing game) so I won’t disown you if you try theirs first.
To make this version, you’ll need:
240ml of Semi-skimmed Milk
25g of Hot Chocolate
80g Unsalted Butter
665g Caster Sugar
240g Plain Flour
1 tbsp of Baking Powder
1/4 tsp Salt
2 large Eggs
6 large Egg Whites
1 Vanilla Pod
1/4 tsp Cream of Tartare
100g of Milk Chocolate
1 tbsp of Vegetable Oil
Gently heat the milk in a pan with the hot chocolate until completely dissolved, set aside to cool. In a separate bowl, mix together the butter, 280g of the sugar, the flour, baking powder and salt into fine breadcrumbs.
Once the hot chocolate has cooled down, whisk in the 2 eggs. Combine this wet mixture with the dry ingredients until completely smooth. Pop into cases and bake for 20 mins at 180*.
Now the slightly trickier bit… For the frosting, pop the remaining caster sugar, egg whites, vanilla and cream of tartare in a heatproof bowl and whisk until fluffy. Once the mixture starts to increase in size and turn pale, sit it over a simmering pan of water (don’t let it boil!) and continue to whisk until stiff peaks begin to form. When you have stiff peaks, take off the heat and continue to whisk for another minute. Transfer to a piping bag and cover your hot chocolate cupcakes however you fancy.
Pop the piped cupcakes in the fridge to set whilst you prep the last little bit.
Melt the chocolate and oil over a bain-marie until completely smooth, then leave to cool before covering the cupcakes. The girls from PeanutButtered went for complete indulgence by entirely immersing their cupcakes in the chocolate mixture. I started that way, then went for the complacent squiggle across the top with a teaspoon.
What do you think? Do you like them?