Cupcake Killer
Category: Desserts | Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sugar | 180g |
| All-purpose flour | 150g |
| Butter (room temperature) | 180g |
| Eggs | 3 |
| Salt | 1 pinch |
| Baking powder | 4g |
| Vanilla bean | 1 |
| Unsweetened cocoa powder | 30g |
| Mascarpone cheese | 250g |
| Powdered sugar | 30g |
| Isomalt | 160g |
| Food coloring (red) | To taste |
| Strawberry topping | To taste |
Instructions:
-
Prepare the Cupcake Batter:
- Start by placing the room-temperature butter and granulated sugar into a large mixing bowl.
- With a sharp knife, split the vanilla bean lengthwise and scrape out the seeds, adding them to the butter and sugar mixture.
- Add the eggs one at a time, ensuring they are well incorporated into the mixture with each addition. Use an electric mixer or whisk to beat the mixture until smooth, adding the pinch of salt as you go.
- Sift together the flour, baking powder, and cocoa powder. Gradually add this dry mix to the butter-egg mixture, stirring well with a spatula or wooden spoon until you achieve a smooth and uniform batter.
- Transfer the batter into a piping bag (no nozzle required) with a small hole cut at the tip for easy filling.
-
Baking the Cupcakes:
- Line a muffin tray with 12 paper cupcake liners and use the piping bag to fill each liner halfway with the batter.
- Preheat your oven to 180°C (350°F) for static mode or 160°C (320°F) for convection mode. Bake the cupcakes for 30 minutes in a static oven or 20 minutes in a convection oven, until a toothpick inserted comes out clean.
- Once baked, allow the cupcakes to cool completely on a wire rack before removing them from their liners.
-
Prepare the Isomalt Glass Decoration:
- In a heavy-bottomed saucepan, heat the isomalt over medium heat, stirring occasionally. Use a kitchen thermometer to monitor the temperature, ensuring it doesn’t exceed 150°C (302°F). Keep the isomalt moving gently in the pan; do not use any utensils.
- Once the isomalt has fully melted and is clear, pour it onto a silicone mat. Carefully tilt the mat to spread the isomalt evenly to form a thin sheet.
- Add a few drops of red food coloring into a small bowl and use a toothpick to create streaks in the molten isomalt, simulating blood. Let the isomalt cool and harden at room temperature for about 10 minutes.
-
Prepare the Mascarpone Cream:
- In a large bowl, combine the mascarpone cheese and the seeds from the vanilla bean. Stir well until smooth and creamy.
- Once the cupcakes have fully cooled, pipe or spread the mascarpone cream on top of each cupcake.
-
Assemble the Cupcakes:
- Once the isomalt decoration has hardened, break it into shards using your hands to create “glass-like” fragments.
- Arrange the isomalt shards on top of the mascarpone cream to mimic broken glass. Optionally, drizzle with strawberry topping for added flavor and visual appeal.
-
Serving:
- Serve the cupcakes immediately after decorating to ensure the isomalt remains crisp and intact. Enjoy the “killer” cupcakes as a spooky yet indulgent treat perfect for any occasion!
These Cupcake Killer treats are as fun to make as they are to eat, combining the richness of cocoa cupcakes with the indulgence of creamy mascarpone, topped with a dramatic isomalt “glass” decoration. Whether you’re hosting a themed party or just want to impress, these cupcakes are sure to be a showstopper.
