CHOCOLATE CUPCAKES WITH VIOLET BUTTERCREAM

Chocolate Cupcakes With Violet Buttercream image

Violet is my new culinary obsession. I can't wait to try this one - devil's food cupcakes topped with rich chocolate ganache and filled with violet buttercream. Found this on foodnetwork.com during a quest for violet recipes and thought I would share.

Provided by Shannon Cooks

Categories Dessert

Time 55m

Yield 36 cupcakes

Number Of Ingredients 22

Previous Next

Ingredients

3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
8 ounces chocolate
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
4 ounces egg whites
6 ounces sugar
8 ounces butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon violet essence
violet food coloring
candied violet (optional)

Steps:

Preheat the oven to 350 degrees F.
Make cupcakes:.
Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
Let cool completely before decorating.
Make Ganache:.
Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
Make Buttercream Filling:.
Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached.
Decorate:.
To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling.
Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. Finish with candied violets or sprinkles if desired.