For those who love American cupcakes, but with our own touch! Cupcake filled with Milk Chocolate bonbon and ganache topping.
Do you know when that urge to eat one comes? cupcake? But not just anyone, oh no.
I wanted one with the dough mixed with two flavors (vanilla and chocolate), stuffed with candy and frosting ganache.
So, that’s how this mixed cupcake filled with a waltz dream came about!
Cupcake Tips
- You can make the cupcake itself a day in advance to give them time to cool completely. Or do it in the morning and finish it in the afternoon.
- If you want, you can beat the dough with a hand mixer.
- The ganache frosting needs to cool to set, about 6 hours. If it is too hot, place it in the refrigerator. But keep an eye on it so it doesn’t harden too much.
- To maintain the structure, I left the candy in the fridge before putting it on the cupcake.
- I used the pink pan, but I don’t recommend it… it stained my pan. (Oh, hate, oh, hate.)
Waltz Dream Cupcake
Makes: 6 units
Vanilla and Chocolate Cupcake
- 1 ovo
- 100 g crystal Sugar
- 80 g vegetable oil
- 50 g skimmed milk
- 5 mL vanilla essence (transparent)
- 1,5 g refined salt
- 100 g wheat flour
- 3 g chemical baking powder
- 12 g cocoa powder (100% cocoa)
- 30 mL water (boiling)
- 6 peanut candy
Decoration
- 20 g semisweet chocolate
- 2 g coconut oil
- 3 peanut candy
1 cup: 250mL | 1 tablespoon: 15mL.
Vanilla and Chocolate Cupcake
- Preheat the oven to 180ºC. Separate a cupcake pan (normal size) with 6 cavities with #0 paper liners.
- Beat egg, sugar, oil, milk, vanilla and salt with a whisk until very uniform, about 1-2 minutes.
- Add wheat flour, yeast and stir well to make it homogeneous. Reserve.
- Dissolve the cocoa powder with boiling water, mixing well.
- Add half the dough together with the dissolved cocoa and mix well.
- Place about 1/2-1 teaspoon of batter of each flavor into the molds, alternating between them to line the bottom of the mold.
- Place a peanut candy in the middle of each mold.
- Add the cupcake batter, alternating between flavors to create a marbled pattern. You may need about 1-2 teaspoons of the chocolate mixture depending on your paper pan.
- Bake at 180ºC for 25-30 minutes or until a toothpick test comes out clean.
- Remove from the oven and transfer to a wire rack to cool completely before decorating.
Ganache Branco
- Melt the white chocolate in the microwave every 30 seconds, stirring constantly. Or a double boiler.
- Heat the cream, it should be slightly warm.
- Mix the cream with the white chocolate until it is very uniform.
- Let cool at room temperature for 6-7 hours. It can accelerate in the fridge, but if you’re not careful it will become hard.
- I put it in a piping bag with a 1M nozzle.
Assembly
- Melt the semi-sweet chocolate in the microwave every 15 seconds, stirring constantly (or in a bain-marie). Add the coconut oil.
- Cut the candy in half.
- Spread the ganache over the cupcake, distributing it evenly. Drizzle the chocolate syrup and place half the candy over it.
- Serve! Store in the refrigerator.
