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DARK CHOCOLATE, ESPRESSO, HAZELNUT CUPCAKES
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Source: Duncan Hines
| Dark chocolate, espresso cake with brown butter, brown sugar and espresso swiss meringue buttercream drizzled with salted caramel sauce. | |
| Delicately sweet but flavorful. | |
| 1 cup | hazelnut chocolate spread* |
| Dark Chocolate Espresso Cake Duncan Hines Devil’s Food Cake Mix | |
| 1 1/3 cups | espresso |
| 1/2 cup | melted butter |
| 3 large | eggs |
| 1/2 cup | melted dark chocolate chips |
| Swiss Meringue Butter cream | |
| 1 cup | brown sugar |
| ½ cup | brown butter |
| ½ cup | unsalted butter |
| 4 | Egg whites |
| 1 teaspoon | instant espresso |
| 1 teaspoon | hazelnut/vanilla extract |
| Brown Butter | |
| 1 cup | unsalted butter |
| Salted caramel sauce | |
| 1 cup | sugar |
| 6 tablespoon | salted butter |
| ½ cup plus 2 tablespoon | heavy cream |
Preheat oven to 350F.
Prepare and bake cake according to instructions.
Swiss Meringue Buttercream
Put egg whites and brown sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add room temperature unsalted butter and brown butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Mix espresso and hazelnut or vanilla extract. Reduce speed to low; add hazelnut extract and espresso mix continue beating 2 minutes.
Brown Butter
Using a light colored stainless steel pan melt butter over medium heat. Stir frequently until butter starts to brown and you can smell the nutty aroma. Keep watch as butter can burn easily. Do not let it turn too dark. A medium amber color is best. Remove from heat and place in heatproof bowl. Keep half in refrigerator for use in buttercream.
Salted Caramel Sauce
Melt the sugar over medium to moderately high heat in a two or three quarts pot, whisking or stirring the sugar as it melts to ensure it heats evenly. Cook the melted sugar to a nice, dark amber color. Add the butter all at once and stir it in, turn down to a low heat and pour in the heavy cream whisking it until you get a smooth sauce.
Spread hazelnut chocolate mix on cooled cupcakes. Chill. Pipe frosting, garnish with shaved chocolate and drizzle with salted caramel sauce.
*make your own hazelnut chocolate spread by adding hazelnut butter and melted milk chocolate.
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