Crimson Peak cupcakes
The inspiration for these cupcakes comes from Benicio Del Toro's film "Crimson Peak". These amazing and delicious cupcakes are perfect for Halloween or other special occasions. These desserts are composed by a chocolate dense cakes, creamy water and white chocolate filling (with a delicate aftertaste of wild strawberries) and a black mirror glaze. These special, unexpected cupcakes with a crimson secret hidden beneath the intriguing surface were created thanks to the collaboration with Decora.
For 6 Serving(s)
Ingredients for the cream
- 120 ml water
- 15 ml honey
- 6 g gelatin sheets
- 200 g white chocolate
- 15 g coconut oil or rice oil
- 200 ml cream
- 60 g concentrated wild strawberry paste (I used Decora) or marmalade
- red food dye
Ingredients for cupcakes
- 30 g dark chocolate powder (I used Decora) or dark cocoa powder
- 90 g all-purpose flour
- 1 pinch salt
- 0.25 tsp baking soda
- 100 g sugar
- 80 g soft butter
- 1 room temperature egg
- 1 tsp vanilla extract
- 80 ml milk at room temperature
Ingredients for black mirror glaze
- 100 g condensed milk
- 150 g white sugar
- 75 ml water
- 150 g dark chocolate
- 10 g gelatin sheets
- black food dye
Crimson Peak cupcakes Directions
- For water and white chocolate cream (recipe modified from La mia pasticceria moderna): soak the gelatine leaves in cold water for 10 minutes. Dissolve the white chocolate in the bain-marie and set aside. Meanwhile, bring water, honey and coconut oil to a boil. Squeeze the gelatin well and let it dissolve completely in hot water. Add the water into the white chocolate and stir well. Using the immersion blender, blend until the liquid is well combined. Add cream, wild strawberry concentrate and red food dye and blend for another 2 minutes.
- Cover the bowl with the transparent film and put in the refrigerator for at least 8 hours.
- After 8 hours, beat the mixture briefly to make it more spreadable. Transfer the cream into a piping bag with a wide round tip. Draw 6 circles of similar size over the baking paper. Flip the baking paper and create cream decorations to your liking. Move them in the freezer until they are completely frozen.
- Sift flour, baking soda, chocolate powder (or dark cocoa powder), a pinch of salt into a bowl. Combine sugar and butter.
- Work with flour and butter using electric mixer until it has texture similar to sand.
- Gradually combine egg whisked with milk and vanilla extract and work the mixture briefly until all the ingredients are well combined. Line your muffin pan with paper liners and fill up to 3/4 in height with the prepared batter.
- Cook in the pre-heated static oven at 160 - 175 ° C for 20 - 25 minutes or until the toothpick inserted into the center of the cupcake comes out clean. Once cooked, take the cupcakes out of the oven and baking tray and let them cool completely.
- To create mirrored glaze bring condense milk, sugar and water almost to the boiling point. Join squeezed gelatin that was soaked in cold water for 10 minutes, and let it dissolve completely. In a heat-resistant bowl, place chopped bitter chocolate. Pour over the hot liquid and set aside for 5 minutes. Using immersion blender blend the glaze until it becomes smooth. Pass the icing through a very thick sieve to remove the air bubbles.
- Take the cream decorations from the freezer and place them on a kitchen grate then cover with prepared glaze. If your cupcakes have created any bump in the center, cut it out with a sharp knife to make them flat and even. Gently place the decorations on each cupcake and move to the fridge to make them completely firm.
* For this recipe I have been positively surprised by the excellent quality of cupcake liners from Decora, that have not only kept their original shape but have not changed color.
This cupcake looks absolutely amazing!! - Maya Smith