Dive into a delightful combination of textures and flavors with Cake Pop Cupcakes, a creative dessert that merges the tender moistness of chocolate cupcakes with the playful charm of cake pops. Each cupcake is topped with a smooth Swiss meringue buttercream and crowned with a chocolate cake pop, making them not only visually appealing but also irresistibly tasty.
Ingredients
For the Chocolate Cupcakes:
- 1 1/2 cups all-purpose flour (190 grams)
- 1/4 cup unsweetened cocoa powder (31 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon espresso powder
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup brewed coffee
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1/2 cup canola oil (107 grams)
For the Swiss Meringue Buttercream:
- 4 egg whites (160 grams)
- 1 cup granulated sugar (200 grams)
- 24 tablespoons unsalted butter (340 grams), softened
- 2 teaspoons vanilla extract
For the Cake Pops:
- 3/4 cups all-purpose flour (95 grams)
- 1/4 cup unsweetened cocoa powder (31 grams)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/4 cup unsalted butter (56 grams), room temperature
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar (50 grams)
- 1 egg
- 1 teaspoon vanilla extract
- 1/3 cup milk
- 1/3 cup hot brewed coffee
- Candy melts for coating
- 2 tablespoons Swiss Meringue Buttercream
Directions
- Cupcakes:
- Preheat your oven to 350°F (175°C).
- Sift together the flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the coffee, vinegar, vanilla extract, and canola oil.
- Mix the wet ingredients into the dry ingredients until just combined, careful not to overmix.
- Pour the batter into lined cupcake tins and bake for 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack.
- Swiss Meringue Buttercream:
- Combine egg whites and sugar in a heatproof bowl set over simmering water. Whisk continuously until the sugar has dissolved and the mixture reaches 138°F (59°C).
- Transfer the mixture to a stand mixer and beat until stiff peaks form.
- Gradually add softened butter, a few tablespoons at a time, then mix in the vanilla extract. Continue beating until the buttercream is smooth and creamy.
- Cake Pops:
- Bake a small chocolate cake using the additional ingredients listed. Once baked, crumble the cake into fine pieces.
- Mix the cake crumbs with two tablespoons of Swiss meringue buttercream until it forms a dough-like consistency.
- Roll the mixture into small balls, then dip each into melted candy melts. Insert a stick into each ball and let them set until firm.
- Assembly:
- Pipe the Swiss meringue buttercream onto each cooled cupcake.
- Top each cupcake with a cake pop, pressing gently to secure it.
Tips
- Room Temperature Ingredients: For the best results, ensure that all ingredients, especially those for the cake and buttercream, are at room temperature to ensure even mixing.
- Mixing the Batter: Avoid overmixing the cupcake batter to keep the cupcakes light and fluffy.
- Cake Pop Coating: When dipping the cake pops, rotate the stick only enough to cover the cake and let the excess coating drip off to achieve a smooth finish.
- Setting the Cake Pops: Allow the cake pops to fully set before placing them on the cupcakes to prevent them from slipping off.
These Cake Pop Cupcakes are perfect for any festive occasion, combining classic flavors with a novel presentation that’s sure to captivate and delight your guests. Enjoy the fun and satisfaction of baking these unique treats that are as enjoyable to make as they are to eat!