CHOCOLATE CUPCAKESOUR CREAM & OLIVE OIL CREAM
Makes 24 cupcakes.
As needed vegetable shortening to coat
- As needed flour to dust pans
- 2 cups DP cocoa powder
- 4 teaspoons instant espresso
- 2 cups water
- 4 teaspoons vanilla extract
- 1 cup sour cream
- 2 cups softened butter
- 3 ½ cups sugar
- 4 eggs, room temperature
- 12 ½ oz all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon sea salt
Preheat oven to 350°F. Prepare pans by coating with shortening & dusting with flour.
1. Mix cocoa and espresso in small bowl and add 1-cup boiling water slowly while mixing until smooth. Cool. Blend in vanilla & sour cream – set aside.
2. Beat butter in separate mixing bowl about 30 seconds until smooth; add sugar, beating until fluffy and almost white, 3-5 minutes. Add eggs one at a time, beating 1 minute after each addition. Stop & scraped down sides of bowl when needed.
3. Blend dry ingredients in separate bowl and add to butter/egg mixture (bowl #2) 1/3 at a time alternating with the cocoa mixture (bowl#1). Scrape sides of bowl and mix 15 seconds on low.
4. Divide batter evenly in prepared pans 3/4 full, flattening batter in each cup. Place in oven 3″ apart and from sides of oven.
5. Bake 20-25 min. or until toothpick come clean when inserted into center. Cool 10 min. Loosen from sides; invert onto greased cake rack and re-invert onto a second greased rack so topside is up on rack. Cool completely—1 hour.
OLIVE OIL CREAM
½ cup heavy cream
- 1 Tablespoon sour cream or buttermilk
- ½ cup heavy cream
- 1 Tablespoon sugar
- 1 teaspoons vanilla extract
- 1 teaspoons extra virgin olive oil, Arbequina
To make Creme fraiche, combine heavy cream and sour cream or buttermilk; whisk to combine well; cover and rest at room temp for 24 hours to set; refrigerate after 24 hours.*Finished crème fraiche should be slightly thicker than what you started with.
To finish olive oil cream, in a chilled bowl whip second cream with sugar, vanilla and EVOO to create soft peaks; fold in 1 cup of crème fraiche and continue to whip; finished cream should be stiff.