Friday, May 11, 2007

Choco Balls

almost 2 months i left my kitchen for office work and last week i have time to continue my experiment. this time i tried one-bowl chocolate cupcake from martha stewart. the recipe result in 24cupcakes. since my stove is only enough for one tray, i decide to add another layer in low line, but the cupcake turned out bad. upper tray sink and lower tray overflow. but the taste is good and i decide to make them choco balls.

2 1/2 cups all-purpose flour

1 1/4 cups Dutch-process cocoa powder

2 1/2 cups sugar

2 1/2 teaspoons baking soda

1 1/4 teaspoon baking powder

1 1/4 teaspoons salt

2 large whole eggs plus 1 large egg yolk~i used 4 whole medium eggs

1 1/4 cups milk

1/2 cup plus 2 tbsp vegetable oil

1 1/4 cup warm water

Preheat the oven to 350 F. Line 2 standard 12 cup muffin pans with paper liners. Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attact bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed. Divided batter evently among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.

i take 10 cupcakes and mashed them, then stir in the ganache (boil 200 gr fresh cream over low heat and pour into 200 gr dark chocolate, stir until combine). measure out 10gr of mixture, shape into balls and roll them in jimnies and sprinkles, refrigerate.