Faux-tess Cupcakes

CAKE

-----------------dry stuff--------------------

240 / 2 C AP-Flour

85 / 1 C Coco Powder

8 / 1-1/2 tsp Baking Soda

2 / 1/2 tsp Salt

-----------------wet stuff---------------------

353 / 1-1/2 C Buttermilk

8 / 1 tsp vanilla

-----------------creamy stuff---------------

115 / 1 stick Butter, unsalted

305 / 1-1/2 C Sugar

----------------eggie stuff-----------------

150 / 3 Lg eggs

---------------technical stuff-------------

Combine dry in its own bowl

combine wet in its own bowl

crack eggs and scramble in its own bowl

Cut butter into 1/4 inch cubes and place in bowl of stand mixer fitted with beater

Set oven to 350 degrees f, Now STOP!

Walk away. Yes, walk away. while your oven heats let everything come to room temp. 30 min no less! Sure, your oven is super and heats up in 10 min. That's the air in the oven not the oven itself. Open the door and let all that warm air out with no retained heat and that burner will work overtime and your cake will fall flat. Plus cold ingredients don't make good cake. Everything must be warm to hold that air and not overwork the batter.

Now, creme the butter to the consistency of mayonnaise

add the sugar and creme it. Really creme it like for 3 - 5 good minutes. if you dont do this your cake will be grainy and have poor structure causing streaks and possibly falling. The butter/sugar should come together and get fluffy and white-ish

add the eggs in 3 parts mixing only enough to just incorporate

now add the dry and wet starting with the dry and alternating with the wet and ending with dry. So, dry in 3 parts and wet in two parts. Mix just enough to incorporate

use a #16 disher to fill 24 cupcake wrappers in a cupcake tray.

Bake for 15 - 18 min intill a toothpick inserted comes out clean.

Let cool for 10 - 15 min then remove from tray

Let cool completely, about 2 - hours

Filling

112 / 1 stick Butter, unsalted, softened

340 / 3 C Confectionery Sugar (ultra-fine sugar is better) SIFTED

3 - 4 tbsp milk

-----------method--------------

creme butter and sugar.   I mean really creme it, like 3 - 5 minutes.

Add milk intill it reaches desired consistency. Nice and fluffy not runny.

Let this sit for the two hours the cupcakes are cooling to hydrate the sugar. It gives a better flavor and mouthfeel.

Then reserve some filling for the decoration on top.

Pump these beauties full of creme. Use a piping bag and large round tip or a cookie press with filling attachment.

GLAZE

120 / 1/2 C Heavy Creme

25 / 1 tbsp Light corn syrup

170 / 1 Cup Milk Chocolate Chips

-----------------------method------------------

Melt together over double boiler intill smooth

dip tops of cupcakes and set to dry for an hour before decorating

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Pipe reserved filling onto tops of cupcakes in a swirl. You can thin this out a little to stretch the filling and give flatter swirls like the original ones.

Try not to eat them all in one sitting.