December 03, 2012

Designer Chocolate Baby Grands

 This designer chocolate baby grands is a winner in my house. All of my three boys loves it..:p Just before i bake these pretty cupcakes i have browsing through a few blogs to see how to and how do my blogger friends do these cupcakes.

I totally agreed with Zoe after reading her post on these designer chocolate baby grands that it is like running a marathon. Like what she mention there are 3 components, while baking the cupcake i have to prepare the chocolate ganache and after that is the lacquer finish. I am challenging myself to this and i enjoyed it..XD

The cupcake is to be filled only under half full as it will rise up. I filled mine under half full. Maybe my muffin baking pan is the petite ones. I had baked 36 of the petite cupcakes.

I can't get good quality cooking chocolate here. The best i can get is cadbury or hershey. But if i get from Brunei i can get Lindt or something better.
This time i used cadbury.

The cupcake is moist and nice!! I do learn a lot from Mich's adapted recipe, i followed hers. Thanks Mich. 

 Designer Chocolate Baby Grands (14 cupcakes)
Adapted from the book Rose’s Heavenly Cakes Page 303
Chocolate Cupcake
  • 33 g unsweetened (alkalized) cocoa powder
  • 1/4 cup boiling water
  • 1/4 cup canola or safflower oil, at room temperature
  • 2 large eggs, separated, plus 1 additional white, at room temperature
  • 1/2 tsp vanilla extract
  • 37 g cake flour
  • 37 g bleached all-purpose flour
  • 150 g superfine sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • Prepare 14 foil cupcake liners, white inner liners still attached, coated with baking spray with flour, set in muffin pans (I used normal cupcake liners, not foil liners, and did not coat the liners)
  • Preheat the oven 20 min or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175°C.
  • Whisk the cocoa and boiling water until smooth till smooth and leave it to cool for about 30 minutes. Cover with a plastic wrap to prevent evaporation.
  • Add the oil and yolks to the chocolate mixture. Beat for about 1 minute until smooth and shiny. Beat in the vanilla for a few more seconds.
  • In a medium bowl, whisk together the flours, sugar, baking powder, baking soda, and salt.
  • Add half the flour mixture to the chocolate mixture and beat on low speed until incorporated. Add the remaining flour mixture, raise the speed to medium-high and beat for 1 minute.
  • Starting on low speed, add the egg whites. Gradually raise the speed to medium-high and beat for 2 mins.
  • Pour the batter into the prepared cupcake liners. They will be just under half full, 3/4 inch from the tops.
  • Bake for 15 to 20 min, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.
Milk Chocolate Ganache Syrup (about 2/3 cup)
  • 85 g (3 ounces) milk chocolate, 40% to 41% cacao (or 2 ounces lower percentage milk chocolate and 1 ounce dark chocolate, 60% to 62% cacao), chopped
  • 1/4 cup plus 2 tbsp heavy cream
  • 1/2 tsp vanilla extract
  • Grate the chocolate into a small bowl. Heat the cream till it is bubbling at the sides. Pour the cream over the chocolate and stir till smooth. Stir in the vanilla.
  • Remove the cupcakes to a wire rack. While they are still hot, poke about 12 deep holes in each cupcake with a wooden skewer. Brush the cupcakes with syrup. It penetrates most readily when at least 110°F/43°C almost hot to the touch. If necessary, reheat as it cools by giving it a few seconds on high power in the microwave.
  • Allow them to sit for a few minutes, and then apply more syrup to fill the little holes left by the skewer. Continue applying the syrup until all of it has been used. There should be a thin coating covering the top of each cupcake. Allow the syrup to set until, when touched with a fingertip, it leaves no mark, about 1 hr.
Lacquer Glaze (1 1/3 cups)
  • 1/4 cup cold water
  • 2 tsp powdered gelatin
  • 133 g sugar
  • 1/3 cup water
  • 28 g golden syrup or corn syrup
  • 66 g unsweetened (alkalized) cocoa powder
  • 1/3 cup heavy cream
  • In a small bowl, place the 1/4 cup of cold water and sprinkle the gelatin over the top. Stir to moisten and soften the gelatin and allow it to sit for a minimum of 5 min. Cover tightly with plastic wrap to prevent evaporation and set aside.
  • In a small heavy saucepan over medium heat, whisk together the sugar and 1/3 cup of water. Stir constantly with the whisk until the sugar dissolves.
  • Remove the pan from the heat and, with the whisk, gently stir in the golden syrup and then the cocoa until smooth, making sure to reach into the corners of the pan. The mixture will be glossy. Using a silicone spatula, stir in the heavy cream.
  • Return the pan to medium heat and, stirring constantly, bring the mixture to the boil­ing point (190°F/88°C). Bubbles will just start to form around the edges.
  • Remove the pan from the heat and strain the mixture through a sieve into a medium bowl. Cool slightly, for about 10 minutes. An instant-read thermometer should register 122 to 140°F or 50 to 60°C. With the silicone spatula, stir in the softened gelatin until dissolved completely and no longer streaky.
  • Strain the glaze again into a 2-cup heatproof glass measure or bowl. (Metal will impart an undesirable flavor if the glaze is stored in it.) Cool for a few minutes, stirring very gently so as not to incorporate any air. For these cupcakes, the glaze coats best when just made (80°F/26°C). If the glaze is made ahead and reheated. it will be thicker and should be used at 82 to 85°F or 28 to 29°C.
  • Lift the cupcakes from the pans and carefully remove them from the foil liners, leaving the white inner liners still attached to the cupcakes. Set the foil liners aside.
  • Use a regular tablespoon (not a measuring spoon) to coat the tops of the cupcakes with the lacquer glaze. Smooth it into place with the rounded back of the spoon in a circular motion.  Some of the glaze will cascade over the sides and can be reheated and re-poured.
  • Allow the glaze to set for about 1 hr, or until just barely tacky when touched lightly with a fingertip. Set the cupcakes back in the foil liners. They are at their most shiny within 6 hrs of pouring the glaze. To revive the shine, brush lightly with a soft brush or wave a hair dryer set on low heat briefly over the cupcakes
My 3 year old want to give his mummy a pat on the shoulder for baking him these yum yum chocolate cupcakes ..:p
He gave me a thumbs up pose for me to take his picture..LOL

I am submitting this to Bake-Along hosted by Joyce of Kitchen FlavoursLena of Her Frozen Wings and Zoe of Bake for Happy Kids



  1. This cupcake looks yummy, with the shinny ganache on top! Must be selling fast in your house, hehe

    1. Stephanie,
      This really chocolaty, do try it out

  2. Hmm, yum yum. Feel like having it again in my house. You always made it so successfully.

  3. Wow! These cupcakes look really decadent & the shiny chocolatey glaze is simply to die for! I've bookmarked this recipe , may be one sweet day, I dare to try it out ! LOL Your son is so adorable with his thumbs up for mummy! :)

    1. Kit,
      I like the shinny n glossy top too.
      This cupcakes are really chocolaty, it's really to die for..LOL
      Hope to see your version someday:D
      Thanks dear:)

  4. good morning! very glad that you took the challenge to bake these cupcakes. I know despite all the efforts and work, this is bake worthy as they are really delicious and happy to know that your family is also enjoying these! thank you for baking along with us again!

    1. Lena,
      It's my pleasure to join this event!
      Frankly, almost all the bakes on Bake Along us new to me...LOL
      So you see I learn n experience a lot..:D

  5. Hi Doreen, very nicely done. Wow 36 cupcakes... But I think its great as small bites or else will be too rich.

    1. Mich,
      Agreed to have them in small serving. 1 cup, 1 bite..Hee Hee nice!

  6. Hi Doreen,

    Welcome to world of our marathon baking! LOL! So fast that your son is posing for the "thumbs up thingee" that we were planning... hee hee

    I almost missed out your post! Lucky that you msg me :D


  7. 我最近很少做巧克力的甜食(因为在减肥,呵呵呵!),
    所以来你家过过眼福,喝杯咖啡 :)

  8. Look at the page of the recipe, I start to feel my head is spinning now, hahaha! I think I better come to enjoy looking at your beautiful creation! Your boys really know the good stuffs! Wishing you all a Merry Christmas!

  9. Mui Mui, I wanted to try it too but still haven't found the time. Yours turned out very well!

  10. I really like the shiny chocolate glaze. Must be very yummy.

  11. Hi Mui Mui~~
    Its yum yum!!!! wish to ve one...
    its so suitable to bake for x'mas reunion...

  12. I have been craving for chocolate lately.... and this little cupcakes looks sooooo yummy to me. And oh... you have it with ganache too... yum!

  13. Hi Mui Mui, Your cupcakes certainly looks thumbs up! You did a swell job! Making me wish to eat it once again! Thank you for baking along with us, this is a "troublesome" cupcake to make and appreciate you joining us in baking this super delicious cake!
    Have a great week!

  14. so delicious chocolate cupcakes, wish I can have some for my tea break later leh!

  15. Your kid is enjoying them so much..make more for him..

  16. Hi Mui Mui, your chocolate cupcake look very cute and delicious. Very chocolatey, nice to go with coffee. yum yum
    I love the topping, very shiny. Your son sure enjoying himself with the cupcakes.

    Have a nice week ahead.


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