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We had friends over for dinner this week and of course I was wondering what I was going to bake. .. I couldn’t decide on what to do. So one morning while taking breakfast I asked the boyfriend if he would like something in particular. Of course he didn’t know but said that I always cook / bake too much and that everyone’s pretty full when it’s time for dessert, so I should bake something « light ».
I asked what was light for him. What would do. The Boyfriend’s Answer : « Light like not something too heavy , like not involving chocolate like rich brownies or rich chocolate cupcakes. Something Light. ». So I thought : Challenge accepted ! (My boyfriend is crazy over How I Met Your Mother, so I tend to watch it with him). Well everyone’s (or almost) likes chocolate, that’s often the easy choice …
So I kept thinking and decided on some Angel Food Cupcakes. I never tried them so far. Why not Chocolate Angel Food Cupcakes ? Or lets get crazy : White chocolate Angel Food Cupcakes (and by the way I could use that « necessary » White Chocolate powder I was talking about in my previous post).
I thought, ok light cupcakes would balance some rich chocolate frosting. I had leftovers in my freezer (I keep cleaning out my fridge /freezer/pantry), Chocolate swiss meringue buttercream and Chocolate fudge frosting. Perfect.
The problem came up when I realised how small were my cupcakes and that my liners were not pretty and looked funny… I had no time to bake something else and I was disappointed. I tasted one and it was really good and light , I loved the texture.
Then I remembered all those cupcakes in jar I’ve seen all over the internet and thought that it would be a good way to go. And it was. It was light, sweet and chocolatey. And when The boyfriend said : « That’s so good and so light ! », I thought that I so won that challenge !
You should totally bake them with one or two frostings, as you like it. Those white chocolate cupcakes smells so good while in the oven. Your place will totally smell like White Hot Chocolate which is a good thing. Right ?
Triple Chocolate Cupcakes In A Jar : White Chocolate Angel Food Cupcakes with Chocolate Swiss Meringue Buttercream and Chocolate Fudge Frosting (Yield 8 ) :
Chocolate Swiss Meringue Buttercream : (Adapted from my Buttery Fingers)
– 2 large egg whites (80g / 2.8 oz)
– 113g /4 oz bittersweet chocolate melted
– 150g / 5.2 oz / 1 1/3 sticks butter
– 80g / 3oz / 1/ 3 cup + 1 Tbs granulated sugar
– Melt the chopped chocolate over a water bath or in the microwave. Set aside and let cool.
– Place egg whites and sugar in a heatproof mixing bowl.
– Set bowl over 1 inch (2.5 cm) of water in a saucepan over medium heat. Whisk gently until mixture reaches 140°F/60°C (or until sugar has dissolved and mixture is no longer grainy when you rub it between your fingers)
– Remove from heat and using an electric mixer, whisk on medium speed until egg whites are cool to touch (this takes a while – should be cooler than your hand).
– Continue beating, gradually add soft butter by tablespoon pieces and continue to beat. It will first look watery or separated, but after 10-15 minutes, it will come together.
– Once desired, pipe-able consistency has been reached, fold in cooled chocolate until well incorporated.
Chocolate Fudge Frosting: (Adapted from Martha Stewart)
– 80g / 2.8 oz / 6 Tbsp salted butter (3/4 stick ) , room temperature
– 65g / 2.3 oz / 1/2 cup Dutch-processed cocoa
– 225g / 8 oz / 1 3/4 cup confectioner’s sugar
– 60 ml / 2 oz / 1/4 cup milk, room temperature
– 1 tsp pure vanilla extract
– In a small bowl, sift together the confectioner’s sugar and cocoa powder.
– Add butter,milk, and vanilla.
– Stir until smooth and free of lumps
White Chocolate Food Angel Cupcakes (Yield 12-small- cupcakes ) :
– 160g / 5.6 oz / 2/3 cup = 4 or 5 large egg whites, room temperature
– 50g / 1.7 oz / 1/4 cup superfine sugar
– 40g / oz / 1/3 cup sweetened white cocoa powder
– 100g / oz / 2/3 cup cake flour
– 1/2 tsp baking powder
– 1/2 tsp pure vanilla extract
– 1/4 tsp lemon juice
– 1/4 tsp cream of tartar
– 1/8 tsp salt
– Preheat oven to 350°F (180°C). Line 12 muffin pan cups with paper liners.
– In a medium bowl, whisk and sift flour, white cocoa powder, baking powder and salt together .
– In a large bowl, combine egg whites, cream of tartar and lemon juice. Whip on medium speed, until foamy and soft peaks form. Beat in the vanilla extract. On high speed, slowly add the sugar until stiff glossy peaks form.
– Gently sprinkle and fold in the flour mixture in 3 additions.
– Quickly spoon the batter and fill each cupcake full.
– Bake 15-20 minutes, or until the tops are slightly golden and spring back when lightly touched.
– Remove from oven, transfer to a wire rack, and let cool for 10 minutes.
– Remove cupcakes from pan, and let cool completely.
Note : They will be slightly sticky on top, don’t worry that’s normal.
Assembly of the jars :
– Remove liners, slice each cupcake in half, horizontally (They will be pretty small , so you’ll end with 24 half-cupcakes. )
– Place one half cupcake in the bottom of your jar. Then pipe a first layer of frosting then repeat : cupcake /frosting/cupcake/ frosting. I ended up with 3 layers of cupcakes and 3 layers of frosting.
– I did alternate the two frostings and mixed them in the last layer. So you can have your triple chocolate cupcake in jars.
– Eat them all or you can share as well …
Bon Appétit !