Recipe for the chocolate cupcake at Sprinkles in Beverly Hills?

Category: QA

I would love to make cupcakes with that recipe.

Tags: Beverly, chocolate, Cupcake, Hills, Recipe, Sprinkles

Comments

2 Responses to “Recipe for the chocolate cupcake at Sprinkles in Beverly Hills?”

°???° on June 3rd, 2010 10:01 pm

Ingredients
24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped
5 large eggs
3 large egg yolks
1 cup sugar
scant teaspoon ground cinnamon
1/2 cup whipping cream
1/2 stick unsalted butter, cut into pieces

Method
Preheat oven to 375°

Lightly butter eighteen 1/3-cup muffin cups

Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.

Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface.

Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. [Can be prepared 8 hours ahead. Store in airtight container at room temperature.]

Serve cupcakes glaze side up
jewel64052 on June 3rd, 2010 10:31 pm

Ingredients
24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped
5 large eggs
3 large egg yolks
1 cup sugar
scant teaspoon ground cinnamon
1/2 cup whipping cream
1/2 stick unsalted butter, cut into pieces

Method
Preheat oven to 375°

Lightly butter eighteen 1/3-cup muffin cups

Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full.

Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface.

Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. [Can be prepared 8 hours ahead. Store in airtight container at room temperature.]

Serve cupcakes glaze side up

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Tags Baby Bake Baking Best Birthday Boxes cake Cakes Candy chocolate Confetti Cookies Count cream Cupcake cupcake's cupcake recipe Cups Decorating Decorations Easy EDIBLE food from Frosting good Halloween icing Ideas Liners Mini Muffin Pack Party Picks PINK Recipe Recipes Sprinkles Stand sugar Wars wedding White Wilton	Home Recipes Articles Q&A Videos Shop Register Login Recipe for the chocolate cupcake at Sprinkles in Beverly Hills? Category: QA I would love to make cupcakes with that recipe. Tags: Beverly, chocolate, Cupcake, Hills, Recipe, Sprinkles Comments 2 Responses to “Recipe for the chocolate cupcake at Sprinkles in Beverly Hills?” °???° on June 3rd, 2010 10:01 pm Ingredients 24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped 5 large eggs 3 large egg yolks 1 cup sugar scant teaspoon ground cinnamon 1/2 cup whipping cream 1/2 stick unsalted butter, cut into pieces Method Preheat oven to 375° Lightly butter eighteen 1/3-cup muffin cups Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full. Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface. Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. [Can be prepared 8 hours ahead. Store in airtight container at room temperature.] Serve cupcakes glaze side up jewel64052 on June 3rd, 2010 10:31 pm Ingredients 24 ounces bittersweet [not unsweetened] or semisweet chocolate, chopped 5 large eggs 3 large egg yolks 1 cup sugar scant teaspoon ground cinnamon 1/2 cup whipping cream 1/2 stick unsalted butter, cut into pieces Method Preheat oven to 375° Lightly butter eighteen 1/3-cup muffin cups Stir 16 ounces chopped bittersweet chocolate in top of double boiler set over simmering water until melted and smooth. Cool slightly. Using electric mixer, beat eggs, egg yolks and sugar in large bowl until pale yellow and tripled in volume, about 5 minutes. Add melted chocolate and beat until blended. Divide cupcake batter equally among prepared muffin cups, filling cups about 3/4 full. Bake cupcakes until puffed and cracked on top, about 12 minutes. Cool to room temperature. Run knife around sides of muffin cups to loosen cupcakes, then carefully lift out with small metal spatula. Place chocolate cupcakes upside down on work surface. Bring whipping cream to simmer in small saucepan. Remove from heat. Add remaining 8 ounces chopped chocolate and unsalted butter; whisk until melted and smooth. Cool until slightly thickened and spreadable. Spread glaze over cakes. [Can be prepared 8 hours ahead. Store in airtight container at room temperature.] Serve cupcakes glaze side up Feel free to leave a comment... and oh, if you want a pic to show with your comment, go get a gravatar! You must be logged in to post a comment.
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