inthekitchen
Nanaimo Cupcakes( on the cover) JRC Nanaimo Cupcakes incorporate each of the elements of the Canadian favourite bar; coconut and graham cracker crumbs, vanilla custard and smooth silky chocolate for decadent bites.
INGREDIENTS Nanaimo Crust 3 Tbsp unsalted butter, room temperature 1 / 4 tsp pure vanilla extract 2 Tbsp sifted cocoa powder 2 Tbsp granulated sugar 1 / 2 cup graham cracker crumbs 1 / 4 cup unsweetened shredded coconut
Chocolate Cupcakes 1 1 / 4 cups all-purpose flour 1 cup granulated sugar 1 / 3 cup cocoa powder, sifted 1 tsp baking soda 1 1 / 2 tsp baking powder 1 tsp cornstarch 3 / 4 tsp salt 3 / 4 cup buttermilk 1 / 3 cup vegetable oil 1 / 3 cup strong brewed coffee 1 egg 2 Tbsp egg whites( about 1 egg) 2 tsp pure vanilla extract 2 Tbsp sour cream
Nanaimo Filling 1 / 4 cup whole( 3.25 %) milk 1 / 4 cup vanilla custard powder or vanilla pudding powder 2 cups icing sugar 1 / 2 cup unsalted butter, room temperature 3 drops yellow gel food colouring
Chocolate Lover’ s Buttercream 1 / 4 cup + 2 Tbsp whipping( 35 %) cream 3 / 4 cup( 165g) chopped dark baking chocolate 1 / 4 cup cream cheese, room temperature 1 cup unsalted butter, room temperature 3 cups icing sugar 1 / 2 tsp pure vanilla extract 1 / 2 cup cocoa powder, sifted
Chocolate Topping 3 cups( 660g) chopped dark baking chocolate 1 / 4 cup canola oil
METHOD Nanaimo Crust 1. In a small heat-resistant bowl, melt the butter in the microwave. Add the vanilla. 2. In a medium bowl, whisk together the cocoa powder, sugar, graham cracker crumbles, and coconut. Pour the melted butter into the dry ingredients and mix to combine. 3. Line 2 cupcake pans with 16 liners. Scoop 2 teaspoons of crust into the bottom of each cupcake liner and press firmly to create a dense crust.
Chocolate Cupcakes 1. Preheat the oven to 350 ° F. 2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, cocoa powder, baking soda, baking powder, cornstarch, and salt on low speed for 1 minute until combined.
3. In a measuring cup, whisk together the buttermilk, oil, coffee, egg, egg whites, and vanilla. With the mixer on low speed, slowly pour the buttermilk mixture into the bowl and mix until just combined. Add the sour cream and mix on medium-high speed for 2 minutes. Scrape down the sides of the bowl and continue mixing for 10 to 15 seconds. The batter will look thin and runny. 4. Divide the batter evenly among the cupcake liners with Nanaimo Crust pressed in, filling each three-quarters full. Bake for 15 to 18 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.
Nanaimo Filling 1. Heat the milk in a medium saucepan over medium-high heat. Once the milk is steaming, add the custard powder and whisk to dissolve. Set aside. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat the icing sugar and butter on medium speed until combined. Reduce the speed to low, add the milk mixture, and mix until smooth and creamy. Add the food colouring and beat on medium speed until the colour is uniform. If the mixture is too thick, add 1 tablespoon milk at a time until a pipeable consistency is achieved.
Chocolate Lover’ s Buttercream 1. In a small saucepan over medium heat, bring the whipping cream just to a boil.
Photography: Ashley Kosowan
14 ciao! / apr / may / two thousand twenty-three twenty-five