Chocolate Cupcakes

• Preheat the oven to 350 F (180 C). Line two 12-cup muffin pans with standard-size cupcake liners and set them aside. 
   
• In a large bowl, sift together 200 grams of all-purpose flour, 3 teaspoon baking powder, 1 teaspoon espresso powder, 80 grams of unsweetened cocoa powder, and 1/4 teaspoon salt, add 300 grams of superfine sugar and whisk together. Set aside for now.
   
• Add the small pieces of room-temperature butter into the bowl of a stand mixer fitted with the whisk attachment or use the paddle attachment instead.
   
• Mix the butter on medium-high speed until pale and fluffy. ( this takes about 4 to 5 minutes) Make sure to stop the mixer at times and take time to scrape the sides and bottom of the mixing bowl, and also shake out the butter that collects inside your whisk as well. For this cupcake recipe, it is so important to take the time to properly cream the butter do not rush through this process. This process will give you a tender and velvety chocolate cupcake.
   
• As soon as the butter is properly creamed, add the flour -cocoa – sugar mixture, 4 large eggs, 2 teaspoons vanilla bean paste, and 300 grams heavy cream to the creamed butter mixture.
  With the mixer on the lowest setting, beat slowly for only → 10 seconds to combine the ingredients.
   
• Stop the mixer scrape down the sides and bottom of the bowl again, and shake out the batter that collects inside your whisk as well. Attach the whisk attachment again.
   
• With the mixer on medium speed, mix for 40 seconds more.
   
• Remove the bowl from the mixer; use your spatula, and scrape the side and bottom of the bowl to incorporate any dry ingredients that may have settled there. Combine with your spatula.
   
• Scoop the batter into prepared pans using a standard-size ice cream scoop, filling about 3⁄4 full.
   
• If time permits, let the batter rest for 20 minutes; it makes for better cupcakes. ( optional) otherwise, proceed as directed.
   
• Bake in the center of the oven for 20-23 minutes or until a cake tester/toothpick inserted into the center of a cupcake comes out clean.
   
• Let them cool in their pans for a few minutes, then remove the cupcakes from their pans and allow them to cool completely on a wire rack before frosting these cupcakes.
   
• If not used right away, Store your Cupcakes in a cake box loosely covered with plastic wrap for up to 1 to 2 days at room temperature.
    Because of the cupcake contains butter, I do not recommend storing these cupcakes in the fridge as they will harden.
   
• Without frosting, these cupcakes can be reheated in the microwave for a few seconds and will give you a warm and delicious chocolate cupcake just as they come straight from the oven. 

Marshmallow Fluff

• Baker's note: "For this marshmallow fluff, pasteurized egg whites give the best result. Using them also prevents any yolk from getting into the egg whites, which can hinder them from whipping up properly. If you opt for regular egg whites, I recommend using chilled ones that have been in the fridge for a few days before use, as this tends to yield a better result."
   
• Also, whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.
   
• Bakers note; You can create different flavors by substituting the water in the sugar syrup with other liquids like coffee, alcohol, or fruit juice, avoid using oil-based flavorings for adding flavor!
   
• If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."
   
• In a 20 cm (8-inch) wide saucepan, combine 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water. Before bringing the sugar syrup to a boil, combine/stir with a clean finger until the sugar is evenly moistened and looks sandy, and no dry sugar pockets left. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Continiou to cook over medium-high heat, Do not stir the sugar syrup while it’s boiling until the thermometer reads 117°C/242.6°F. Be careful not to go below or above as it will affect the marshmallow fluff texture.
   
• Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which can affect the marshmallow foam.
   
• In the mixer's bowl, combine 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar. Start the mixer at a low speed.
   
• As the temperature of the sugar syrup approaches,  increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites have reached maximum volume.
   
• Bakers note; When pouring the sugar syrup into egg whites, make sure you pour it along the edge of the mixing bowl, avoiding direct contact with the whisk. This prevents the syrup from sticking to the side of the bowl, ensuring a stable marshmallow fluff foam.
   
• When the sugar syrup reaches the right temperature, pour the warm sugar syrup slowly into the egg whites in a thin steady stream, while whisking at high speed. 
   
• After all the sugar syrup has been incorporated into the egg whites, continue to whisk at high speed until the mixture cools down the marshmallow fluff is thick, glossy, and holds a firm peak. Mix for 10-20 minutes to achieve this consistency. The mixture should be around 35°C/95°F. when done. If you want a denser marshmallow foam, you can stop whisking just before it reaches 30°C/86°F. to incorporate less air.
   
• If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds.
• Store any leftover fluff at room temperature in an airtight container in a pantry or a cool place around 18-20°C (64.4-68°F).”
   
• Pipe swirls on top of each cupcake by swirling upwards until you get to the top; when you reach the top, stop squeezing and lift the piping bag up quickly to get that perfect little pointy tip, you can see a short 15 seconds Instagram reels video here. Set aside for now. Let the marshmallows sit for about 60 minutes before coating it with chocolate. This allows the marshmallow to set and makes it easier to coat with chocolate.

Salted caramel sauce
 

• Note; It is best to make the salted caramel one to two hours in advance and refrigerate before use.
   
• Before you start, make sure all your ingredients are measured and ready to go.
   
• In a small saucepan, add the diced unsalted butter and heavy cream.
   
• Use a sharp knife to split the vanilla bean lengthwise and scrape the seeds into the milk/butter mixture; put the pod in the milk as well. 
   
• Place over medium-low heat to melt the butter. Do not boil.
   
• Put the white sugar and light corn syrup in a medium saucepan set over medium-high heat. (Do not stir at this point or you risk crystallizing your syrup.)
   
• Cook without stirring until the sugar starts to caramelize around the outside of the pan. 
   
• Using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan to help the sugar cook evenly.
   
• Once all of the sugar has caramelized to a rich golden brown, but not dark brown, remove it from heat.
   
• Slowly and carefully stir in the warm heavy cream/ vanilla/butter mixture, a little at a time ( be very careful, as it will bubble up and steam like crazy) add the sea salt.
   
• Return the saucepan over low-medium heat and stir for 4 minutes. ( put on a timer)
   
• Cool the caramel sauce in the pan, then pour the caramel into a heatproof glass jar/bowl and let cool completely and the refrigerator.
   
• This caramel will be kept sealed in a glass jar refrigerated or at room temp for up to 2 months.
   
• The caramel will harden slightly in the refrigerator and soften for spreading by microwaving it in a heatproof bowl 10- at seconds intervals until it reaches the desired consistency.
   

 Assemble the cupcake
 

• Fit a pastry bag with a decorating tip. I use a large and long nozzle from the brand Wilton called Bismarck filling cake nozzle #230; fill 1/3 full with the cooled salted caramel sauce. In the middle of the marshmallow fluff, press the tip of the large nozzle into the frosting and press the preferred amount of salted caramel sauce into the frosting, you can see a short 15-second Instagram video on reels here.
   
• let the cupcakes stand at room temperature for at least 20 to 30 minutes to make the fluff frosting more firm before dipping into the delicious melted chocolate.

To make the glaze

 

• Combine 335 gram chocolate and 1 tablespoon of coconut oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. The chocolate should melt slowly- it burns easily. To be sure chocolate doesn't get overheated and burned, it is best to remove it from the hot water before it is completely melted and then stir until it is entirely melted and smooth. Remove from heat; let cool.
   
• Transfer the melted chocolate to a tall, wide container, or a bowl, or a wide mug, and let cool to room temperature. The glaze should be smooth but not warm. When dipping, but is important to cool the chocolate down or the heat from the melted chocolate will cause it to collapse. 
   
• Holding the cupcake by its bottom, Gently/carefully dip each into the melted chocolate to coat the frosting, allowing excess chocolate to drip off and run back into the mug. Or you can spoon the melted chocolate over the frosting. 
   
• Let stand at room temperature until the chocolate sets; if you are in a hurry, place the cupcakes in the refrigerator for 15 minutes to set the chocolate.
   
•  Store leftovers at room temperature in an airtight container in a pantry or a cool place around 18-20°C (64.4-68°F).” for up to 3 days.