Would you like to view the UK edition of this site?

View UK Edition

Electric City Cupcake

Electric City Cupcake

Nick Makrides

Create a free account with Tastemade to save recipes and videos!

Made with a strawberry vanilla base and wicked awesome chocolate sphere, this cupcake is truly electrifying.

Recipe

email

Email

electric city cupcakes
Servings:

serving time12

Ingredients

  • Strawberry Vanilla Cake

  • 215g flour

  • 1 1/2 tsp baking powder

  • 132g sugar

  • 187ml milk

  • 65ml oil

  • 60g butter

  • 1tbsp yogurt

  • 1 egg

  • 1/2 tsp vanilla extract

  • 1 tsp strawberry essence (or whichever flavour you like)

  • 2 drops pink food gel

  • Chocolate sauce

  • Chocolate Batter

  • 50g cocoa powder

  • 175g all-purpose flour

  • ½ tsp salt

  • ½ tsp bicarbonate of soda

  • 225g caster sugar

  • 175g unsalted butter, softened

  • 2 large eggs, at room temperature

  • 1 tsp vanilla extract

  • 175ml milk

  • Chocolate Ganache

  • 200g dark cooking chocolate

  • 100ml thickened cream

  • Chocolate Spheres

  • 200g pink chocolate melts + 2 tbsp melted coconut or vegetable oil + 2 drops pink food gel

  • 200g white chocolate melts + 2 tbsp melted coconut or vegetable oil

  • 300g dark chocolate

  • Salted caramel candy or any kind of rock looking candy you like.

  • Frosting

  • 1 batch chocolate buttercream frosting

  • ½ cup cocoa powder

Instructions

  1. Strawberry Vanilla Cake

  2. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.

  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.

  4. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.

  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

  6. Chocolate Batter

  7. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.

  8. Next, add milk and eggs in a jug and whisk until well combined.

  9. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.

  10. Dip a fork into the pink batter and drizzle on the inside of each cupcake liner.

  11. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

  12. Chocolate ganache

  13. Combine chocolate and cream into a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. Transfer to a piping bag.

  14. Chocolate Spheres

  15. To make the chocolate spheres melt the three chocolates. Add coconut oil to the pink and add food gel. Mix until well combined. Melt the dark and white chocolate as well. Add coconut oil to the white and mix until well combined. Dip a teaspoon into the pink choc and drizzle all over the mould. Repeat with the white. Chill for 5-10 min.

  16. Add about a tbsp of dark chocolate into each cavity of the sphere mould. Use the back of a spoon to spread the chocolate up to the top of the mould. Then turn the mold upside down onto a baking tray and let the excess chocolate drizzle out. Chill for 20 min.

  17. Fill each mould with chocolate ganache, just below the top and add candy. Let it chill for 1 hour. To put molds together gently and slightly melt the bottom of one half sphere and add it to another half to help glue them together. Don’t melt away too much chocolate. As soon as some of the chocolate melts take it away from the heat and put them together. Let them chill until they’ve set.

  18. Core the centre of each cupcake and fill with chocolate sauce. Fit the end of a piping bag and frost a low swirl of frosting. Dip into some cocoa powder and use the cocoa to help shape the frosting into a dome. Drizzle with some melted pink chocolate and gently stick chocolate sphere on top.

Shop Tastemade

See All
Tastemade App

To save this video and more, Download the Tastemade App

Facebook Comments

Coming right up

Autoplay
  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder

  • placeholder

    placeholder