SWEET HOME COOKING STARTS WITH
inthekitchen
2. Place the dark chocolate in a medium heat-resistant bowl. Pour the cream over the chocolate and let sit for 30 seconds. Whisk until the chocolate is melted and the mixture is creamy and smooth. 3. In the bowl of a stand mixer f itted with the paddle attachment, beat the cream cheese for 1 minute on medium high speed. Add the butter and beat until fully incorporated, scraping down the sides of the bowl of ten. 4. With the mixer on medium-low speed, slowly pour the chocolate mixture into the bowl and beat until combined. Add the icing sugar, vanilla, and cocoa powder and beat until combined. Increase the speed to medium-high and beat until the mixture looks light, creamy, and well combined. Scrape down the sides of the bowl and beat for an additional minute.
Chocolate Topping In a deep heat-resistant bowl, melt the chocolate in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Add the oil and stir well to combine.
Assembly 1. Transfer the Nanaimo Filling to a piping bag and cut off the top. Wearing a glove, use a finger to poke a hole in the centre of each cupcake. Pipe filling into each hole. 2. Transfer the Chocolate Lover’ s Buttercream to a piping bag fitted with a No. 8B tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull it away for a clean f inish. Place iced cupcakes in the fridge for 30 minutes to set. 3. Once the cupcakes are cool, reheat the Chocolate Topping in the microwave in 10-second intervals until melted and smooth. Holding each cupcake by its base, carefully turn it upside down and dip it into the topping until the buttercream is completely covered. Place dipped cupcakes on a plate to dry. 4. For maximum freshness and deliciousness, serve cupcakes on the day they are made. If you want to bake the cupcakes a day in advance, store the baked, undecorated cupcakes in an airtight container at room temperature until ready to decorate and serve.
Yield 16 cupcakes
SWEET HOME COOKING STARTS WITH
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