Ever wonder what it takes to be on one of the Food Network’s shows? According to a press release from the Food Network as they cast season 4 of their hit new competition show, Cupcake Wars, “ If you think you and your cupcakes have what it takes to compete against the best bakers in the country, then we want to hear from YOU!” So, it appears to be as easy as some serious baking talent and sending the producers an e-mail with your name, phone number, photo…and hey why not…a video.
Local Temecula foodies Andrea Maue (Ava James Catering) and sister-in-law Corie Maue did just that. You can see their fun and energetic entry video here and you can try what they hope will be their winning recipe below if they get chosen. From what I can see (they taped at local icon Thornton Winery) and taste from their recipe, they certainly have my vote. The Cupcake people say, “We’re looking for great bakers with AMAZING personalities in every city.” I say, “Hey producer people...pay attention...Winner! Right here in Wine Country Temecula.” We'll have to see if they take my advice.
Since the winner of the show will have their cupcakes featured at a Hollywood event and also win $10,000, let’s all have our fingers double crossed that Andrea and Corie get the call to be part of the competition. Stay tuned – when I hear – you’ll hear.
Death by Chocolate Cupcakes
Compliments of Chef Andrea Maue
Ingredients
1 1/3 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsweetened cocoa
1 cup sugar
1 cup whole milk
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup White chocolate curls
½ cup mini chocolate chips
Chocolate Pudding Filling, recipe follows
Chocolate Ganache, Recipe follows
Chocolate Buttercream Frosting, recipe follows
Instructions:
Preheat the oven to 350 degrees F and prepare the muffin pans with cupcake papers. In a large bowl, sift together the flour, baking soda and salt. Add the cocoa and sugar and mix until completely blended. Add milk, eggs, oil and vanilla and beat with a hand mixer until smooth. Pour or scoop the batter into the cupcake papers, filling each at least half way. Bake 15 to 20 minutes, until the cakes test done. Allow the cupcakes to cool completely.
Chocolate Pudding Filling
1/3 c. cocoa
3/4 c. sugar
2 tbsp. cornstarch
1 egg slightly beaten
1 tsp. vanilla
2 c. whole milk
In a medium saucepot, bring several cups of water to a low boil. In a large glass bowl, mix cocoa, sugar and cornstarch together. Add egg and stir; add vanilla and mix. Place bowl on the sauce pot and cook in double boiler until thick and smooth. Cool pudding completely.
Chocolate Ganache
8 ounces high quality dark chocolate
1/2 cup heavy cream
Place chocolate in a medium bowl. In a small sauce pot over medium heat, warm the heavy cream until hot, but not boiling. Pour cream mixture over the chocolate and let it sit for 2 minutes then stir. Allow ganache to cool slightly before use.
Chocolate Buttercream Frosting
6 ounces unsalted butter, softened
2 1/2 cups confectioners sugar
2 tablespoons milk
4 ounces high quality milk chocolate, melted and slightly cooled
Place the butter in the bowl of an electric stand mixer, with a whisk attachment, and add 1/3 of the sugar and blend well. Add in the remaining sugar 1/3 at a time, blending well between each addition. Add in the chocolate and beat until light and fluffy.
Yields enough for 24 cupcakes.
To assemble:
Remove a small piece of the center of each cupcake (we use an apple corer). Using a pastry bag or sturdy plastic back with a small corner snipped off, fill each cupcake with Chocolate Pudding. Dip the top of each cupcake in Ganache to coat. Generously frost the top of each cupcake with the Chocolate Buttercream frosting. Sprinkle with white chocolate curls and mini chocolate chips.
Yum!
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