Pinata Cupcakes

17 בJanuary 2018

Photo: Natalie Levin

A few years ago, I discovered an amazing baking blog – La Receta de la Felicidad, as part of my search for beautiful and special food blogs from around the world. When I came across this beautiful pastry blog and dived into its many delicious recipes, I also found a recipe for Pinata cupcakes, which really caught my eyes, so I decided I’ll have to make it myself sometime in the future.

These are actually really simple chocolate cupcakes, and what makes them special is their decoration – crunchy chocolate domes filled with candy that is revealed only after the first bite.

It’s such a great idea for kids’ birthdays (and if I might add – adults too!), as it really is colorful and unique. These Pinata cupcakes are a show stopper at parties and everyone will talk about them on the next day!

**Recipe is inspired by La Receta de la Felicidad Pinata cupcakes recipe, with changes and adjustments.

Photo: Raheli Krut

Pinata Cupcakes

For chocolate cupcakes:

180 ml. (3/4 cup) vegetable oil
3 large eggs
400 ml. (1 3/4 cups) milk
250 grams (1 1/4 cups) sugar
Pinch of salt
1/2 tsp. vanilla extract
210 grams (1 1/2 cups) all-purpose flour
70 grams (1/2 cup) cocoa powder
10 grams (2 tsp.) baking powder
100 grams (1/2 cup) dark chocolate chips

For chocolate ganache:

100 grams dark chocolate
100 ml. (1/2 cup) heavy cream

For chocolate domes:

225 grams dark chocolate (chopped)
75 grams dark chocolate (chopped (for tempering))
Sprinkles

For the filling:

Assorted candy and jellybeans

Preheat oven to 170c degrees.
In a large bowl, whisk oil, eggs, milk, sugar, salt and vanilla until blended.
Add in flour, cocoa and baking powder and beat just until blended.
Transfer the mixture into a lightly greased muffin pan.
Sprinkle chocolate chips over each cupcake.
Bake the cupcakes for about 15-20 minutes or until set and completely baked.
Cool a few minutes at room temperature and in the meantime prepare the ganache.
Chop the chocolate and put in a small bowl.
In a small pan heat the cream almost to a boil, pour over the chocolate, wait a minute and beat until you get a uniform and shiny chocolate ganache.
Gently pour the ganache on top of each cupcake.
Cool the cupcakes completely.
Chocolate domes: in a large bowl melt 225 grams of dark chocolate to a temperature of 45c degrees.
Once melted, add in 75 grams of chopped dark chocolate and stir well until completely melte
Continue stirring until the mixture reaches a temperature of 32c degrees.
Pour the melted chocolate into hemispheres silicone mold, empty the leftover chocolate and chill for 10 minutes in the freezer.
Extract the chocolate hemispheres gently and place on a baking paper-lined pan.
Gently brush each hemisphere with leftover melted chocolate and dip in a small bowl with sprinkles.
Transfer the chocolate domes into the freezer to set completely.
Assemble the cupcakes: fill the chocolate domes with candy and jellybean.
Place a chocolate dome over each cupcake upside down.
Keep the cupcakes in the fridge and serve.