Last night I attended an angel themed girls night and we were asked to bring a plate of food. In keeping with the theme I created these Mocha Angel Cupcakes. It was a simple process of making mini Mocha Cupcakes, piping White Chocolate Ganache and placing some Dark Chocolate Leaves on top. I made the leaves in advance the day before and left them in a dry container in the pantry. Chocolate leaves are quite simple to make provided you use compound chocolate. Compound chocolates are made from vegetable fat rather than cocoa butter which means that you don’t have to temper the chocolate so that they will be set firm at room temperature. The recipe below makes 20 full sized cupcakes, but in this instance I halved that recipe which made around 20 mini cupcakes. When sharing food with others I find that mini cupcakes are much more manageable as they are less filling and people get to try a variety of food. Hopefully you can spot how they look loosely like angels!
2T Instant Coffee Powder
85g Caster Sugar
225g White Flour
2T Cocoa Powder
1t Baking Soda
1 large egg, lightly beaten
Place coffee, butter, sugar, honey and water in a saucepan, heating gently until boiling, then simmer 5 minutes on a reduced heat. Pour into a large heatproof bowl and leave to cool. When cooled, sift flour and cocoa in. Dissolve baking soda in milk, then add to mixture along with egg, beating until smooth. Spoon mixture into 20 cupcake cases, baking at 180ºC for 15-20 minutes or until firm and bounces back.
Mocha Cupcake recipe from Cupcakes by Susanna Tee.
White Chocolate Ganache
1/2 cup of Cream
1 cup of chopped White Chocolate
Chop white chocolate and place in a heatproof bowl, suitable for beating with a hand mixer later. Heat cream in a saucepan until bubbles form around the edges and then pour over the white chocolate. Let sit a couple of minutes then stir until incorporated, then beating with a hand whisk. Place in fridge for an hour or so until set, then beat with a hand mixer until fluffy and suitable for piping.
Quick Chocolate Leaves
Pick some organic leaves, washing and drying thoroughly. Melt dark, milk or white compound chocolate in the microwave. Paint the backs of leaves (where veins are prominent) using a pastry brush and place on a baking tray lined with baking paper. Set in freezer for a couple of minutes. Remove from freezer and peel back leaves from the chocolate. Always paint more leaves than you intend to use as some may possibly crack in the process of peeling.