429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
2 large eggs
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt (can substitute with sour cream)
1 tsp vanilla bean paste
3 tbsp instant coffee + 1/2 cup boiling water
1 batch cream cheese frosting
1 tsp vanilla bean paste
3 tbsp mascarpone cheese
5 tbsp of sweetened cocoa powder
Level: Ugh.. You'll need a weekend.. But it's worth it!.
Preheat a fan-forced oven to 140C (280F) or 180C (320F) for a conventional oven. Line a cupcake tin with cupcake liners.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
Add the eggs, milk, oil, Greek yogurt (which helps keep the cake moist) and vanilla bean paste. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 30 min. If they’re not baked after 30 min, bake for an extra 10 min at a time until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To prepare the frosting add vanilla bean paste and mascarpone cheese to cream cheese frosting and mix until well combined. I’d recommend using a stand mixer or hand mixer on high speed to help do this. Doing it by hand can risk softening or splitting your frosting.
Once the cupcakes have cooled core the centre of each cupcake and fill with chocolate sauce.
Fit the end of a piping bag with a Wilton 1M tip and frost a swirl of frosting on top. Finish with a dusting of cocoa powder.
STORAGE: store in an airtight container for up to 3 days (refrigerated and thawed 40 min before serving). Although I’d recommend baking and serving on the same day.
CAKE: Recipe can be used for two 8” cake tin - adjust baking time to 30-40 min and bake on 180C
EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or a hand whisk. Take care not to over mix the batter.
OVEN TEMPERATURE: If you’re baking at home set your fan forced oven to 160C (320F).
BAKING TIME: These cupcakes will typically bake on a lower temp and for a little longer than regular cupcake recipes. I find a low temperate and a slow bake results in flatter tops and no caramelisation so that if the cupcakes are coloured they don’t change colour and brown. After 30 minutes, stick a skewer into the centre of one of the cupcakes, if it comes out with wet batter, bake for another 10 minutes until the skewer comes out with crumbs or completely clean.
Large mixing bowls
Magic Whisk for wet ingredients
Stand mixer (or hand mixer)
Cupcake baking tin
Ice cream scoop (optional)