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Pinata Cupcakes

Servings 12 cupcakes
Author Adapted for La Receta de la Felicidad with changes and adjustments

Ingredients

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

Instructions

  1. Preheat oven to 170c degrees.
  2. In a large bowl, whisk oil, eggs, milk, sugar, salt and vanilla until blended.
  3. Add in flour, cocoa and baking powder and beat just until blended.
  4. Transfer the mixture into a lightly greased muffin pan.
  5. Sprinkle chocolate chips over each cupcake.
  6. Bake the cupcakes for about 15-20 minutes or until set and completely baked.
  7. Cool a few minutes at room temperature and in the meantime prepare the ganache.
  8. Chop the chocolate and put in a small bowl.
  9. 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.
  10. Gently pour the ganache on top of each cupcake.

  11.  Cool the cupcakes completely.

  12.  Chocolate domes: in a large bowl melt 225 grams of dark chocolate to a temperature of 45c degrees.

  13.  Once melted, add in 75 grams of chopped dark chocolate and stir well until completely melte

  14.  Continue stirring until the mixture reaches a temperature of 32c degrees.

  15.  Pour the melted chocolate into hemispheres silicone mold, empty the leftover chocolate and chill for 10 minutes in the freezer.

  16.  Extract the chocolate hemispheres gently and place on a baking paper-lined pan.

  17.  Gently brush each hemisphere with leftover melted chocolate and dip in a small bowl with sprinkles.

  18.  Transfer the chocolate domes into the freezer to set completely.

  19.  Assemble the cupcakes: fill the chocolate domes with candy and jellybean.

  20. Place a chocolate dome over each cupcake upside down.

  21.  Keep the cupcakes in the fridge and serve.

Recipe Notes