Grizzly Cupcakes

So here's the deal: I'm from Montana.  It's a big deal.  We're a proud people, there's lets than a million of us after all. This was a big weekend for most Montanans.  It was the Cat Griz Game.  Which means the rivalry football game between the Montana State Bobcats and the University of Montana Grizzlies.  My family have always been big Grizzly fans, my mom got her MBA there and my brother currently goes there plus their team is usually really strong.  In honor of this game I decided to make a Griz cupcake.  I chose strong tough flavors kind of inspired by rocky road ice cream because a Montana cupcake deserves strong flavors.

Yields about 20 cupcakes 

Cake

9 tablespoons unsweetened cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder

3tablespoons espresso powder
½ cup (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
1 cup milk

4oz coarsely chopped chocolate

Caramel Swiss Meringue Buttercream

5 large egg whites

1 ½ cup sugar

4 sticks unsalted butter, sliced and softened

¼ teaspoon salt

⅓ cup caramel sauce (more to taste)

Caramel Sauce

10 tablespoons  water
1 ½  cup caster sugar
1 ⅓ cup heavy cream

Coffee-Chocolate Ganache

10oz coarsely chopped chocolate

1 cup heavy cream

3 tablespoons espresso powder

Directions

1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.  Place cupcake liners in the cupcake tins.

2. In a medium bowl sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

4. In the bowl of an electric mixer cream together the butter and sugar.  Add the eggs one at a time until fully incorporated.

5. In a medium bowl, mix together the espresso powder and milk. Stir half of the dry ingredients into the butter mixture, and then add the espresso and milk. Finally stir in the other half of the dry ingredients.  Fold in the chocolate chunks with a rubber spatula.

6. Fill the cupcake wells about ¾ of the way full and bake at 350 degrees for 15-20 minutes, or until a tooth pick or tester comes out clean when inserted in the center.

Caramel Sauce

1. Add water and sugar into a saucepan over low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side.

2. Increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after about a minute.

3. After approximately 3 minutes you will see a light shade of amber.

4. Another 30-90 seconds and the mixture will turn a dark shade of amber.

5. Once the mixture is dark amber, turn off the heat and add the cream. Whisk to combine, do not worry about the bubbles as they will subside upon cooling.

6.Cool to room temperature and set aside.

Chocolate Coffee Ganache

1. Place the chopped chocolate in a small heat proof bowl.  In a small sauce pan over medium heat, heat the cream until it just begins to steam.  Immediately turn off the head and pour the heated cream over the chocolate. 

2. Let set for a few minutes before whisking until a smooth, creamy texture is created.  Set aside and let it cool to room temperature.

Caramel Swiss Meringue Buttercream

1. Combine egg whites and sugar in a bowl placed over (but not touching) simmering water. Bring mixture to 150 degrees F while whisking constantly. (Another way to judge readiness is to rub the mixture between two fingers: when you no longer feel the grittiness of the sugar, the mixture is ready).

2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume (about 10-12 minutes)

3. Add butter in one piece at a time, mixing to incorporate after each addition. If the mixture is clumpy and almost curdled looking, don’t worry it’s normal - just keep beating. Keep mixing and it will become even and smooth again.  Slowly add the caramel sauce and beat until incorporated.  Taste and add more caramel if you desire. 

Assembly Required:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 10-20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in the chocolate sauce.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.  Drizzle the leftover caramel sauce over the top.

Cupcake Base from David Lebovitz, frosting adapted from Baker's Royale, and caramel from Baker's Royale.