Okay, so I made a couple of quick changes to my pomegranate Mexican chocolate chai cupcakes. First, the name is going to be "Aphrodite's Kiss" since it's chocolaty, spicy and full of aphrodisiacs. Second, I got an idea in the middle of the night to add pink peppercorns for a little special addition. They pair perfectly with all the other spices and the pomegranates.
So, here's the recipe. Sorry that some of the measurements are not exact, I was really just playing in the kitchen when I put these together.
INGREDIENTS FOR POM CUPCAKE: (c/o Pom)
Juice from 2-3 large Pomegranates, or 1 cup Pomegranate Juice (100% juice, unsweetened)
3 cups all-purpose or cake flour
2 cups granulated or Baker's sugar
1/2 cup unsweetened cocoa powder (I used 100% Cocoa)
2 teaspoons baking soda
1 teaspoon salt
1 cup water, heated to boiling
3/4 cup vegetable oil
2 tablespoons vinegar (not wine vinegar) I used a nice Balsamic I picked up in Italy!
1 tablespoon pure vanilla extract
Prepare fresh pomegranate juice if necessary. Preheat oven to 350F. Place a paper baking cup in each of 24 regular sized muffin cups.
Whisk together the dry ingredients (including sugar) to combine well.
In a large measuring cup, combine pomegranate juice and boiling water.
Add oil, vinegar and vanilla to the pomegranate juice mixture.
Add to the flour mixture all at once and whisk to combine (batter will be lumpy).
Divide the batter evenly among the muffin cups (about 3/4 full).
Bake 20-25 minutes or until toothpick inserted in the middle comes out clean and free of crumbs.
Ingredients for the Mexican Chocolate Ganache:
Mexican hot chocolate (one "wheel" or "circle")
2 tbsp. butter
1-2 tbsp. vegetable oil
1/4 cup sugar
Melt the chocolate, butter and oil together in a double boiler. Slowly add sugar, stirring constantly. If the mixture is too thick, add more oil. If it is too thin, add a little dark cocoa and cinnamon. Spoon the ganache on the cooled cupcakes. Allow the ganache to set up on the cupcakes before adding frosting.
Ingredients for chai buttercream:
2 sticks of unsalted butter at room temp.
3-4 cups powdered sugar
apx. 2 tbsp. milk
1 small packet of instant chai tea mix
Whip the butter in the electric mixer until light and fluffy. Mix in powdered sugar one cup at a time (make sure to slow the mixer down). Mix in the chai tea mix. If the frosting is too stiff, add milk one tbsp. at a time. Use a pastry bag and your favorite pastry tip to top the cupcakes. Add candied ginger, pink peppercorns, or any other final topping you wish. Enjoy!
Saturday, February 13, 2010