Recipe for Wednesday, June 15th, 2011:
Cinnamon Chocolate Churro Cupcakes
Recipe via Love & Olive Oil
Prep time: unknown
Bake time: 20-22 minutes
Serves: 12 cupcakes
Ingredients [Cinnamon Cupcakes]:
- 1 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup almond milk
- 1 teaspoon cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup oil
- 1 teaspoon vanilla extract
Ingredients [Mexican Chocolate Pudding Filling]:
- 2 tablespoons cornstarch
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 1/2 cups whole milk
- 3 ounces good quality semisweet or dark chocolate, coarsely chopped
- 1/2 teaspoon pure vanilla extract
Ingredients [Chocolate Whipped Cream Frosting]:
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons whole milk
- 1 teaspoon meringue powder
- Pinch of cream of tartar
- Pinch of cinnamon
- 1 cup chilled whipping cream
(A conversion table can be found here.)
Preheat oven to 350 degrees F. Line muffin tins with paper liners.
In a large bowl, sift together flour, cornstarch, baking powder, baking soda, cinnamon, and salt. Combine almond milk and vinegar and stir to combine. Whisk in sugar, oil, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth.
Fill cupcake liners with a scant 3 Tablespoons of batter (cups should be just under 2/3 of the way full). Bake for 20-22 minutes or until set, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
Combine the cornstarch, sugar, salt, and cinnamon in the top of a double boiler or a heatproof bowl set over a larger pot filled with 1 inch of water. Slowly whisk in the milk, scraping the bottom and sides with a heatproof spatula to incorporate the dry ingredients
Place over gently simmering water and stir occasionally, scraping the bottom and sides. Use a whisk as necessary should lumps begin to form. After 15 to 20 minutes, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2 to 4 minutes, or until the pudding is smooth and thickened.
Remove from the heat and stir in the vanilla. Transfer to a small bowl and cover, gently pressing a layer of plastic wrap against the surface before refrigerating (this will prevent a skin from forming). Refrigerate for at least 30 minutes and up to 3 days.
Whisk powdered sugar, cocoa powder, milk, meringue powder, cream of tartar, and cinnamon in large bowl until smooth. Cover and refrigerate until well chilled and ready to use, 30 minutes to 1 hour. Using electric mixer or a stand mixer with a whisk attachment, gradually beat chilled cream into chocolate mixture. Continue beating until stiff peaks form.
With a small pairing knife cut out cones from the tops of cupcakes approximately 1 inch in diameter. Set aside but do not discard. Spoon approximately 1 tablespoon of filling into each cupcake (you’ll have extra pudding). Replace top and press into place (it helps to remove a bit off the base of the cone piece to help it sit more level on the filling). Pipe on whipped cream frosting, taking care to cover up all seams. If desired, sprinkle with a bit of cinnamon sugar prior to serving.