Baking |Sacher cupcakes

Hello deer readers! Such a long time without a baking post. Lately we don't have enough free time to cook or bake something. Such a pitty! These cupcakes are an exception. They were made for Evgenia's birthday. They are the cupcake version of a Sacher cake. What is that? A Sacher cake is a chocolate cake with apricot jam filling. We first tasted this kind of cake at our favorite local patisserie and we loved it. So, we decided to transform our favorite cake into cute cupcakes. We loved the thing that they are not full of chocolate but they have a light fresh touch because of the jam.

Γειααα ✿

Έχουμε πολύ καιρό να κάνουμε κάποιο ποστ με συνταγή εδώ στο ελαφάκι. Το τελευταίο διάστημα δεν υπάρχει ελεύθερος χρόνος για μαγειρική. Τι κρίμα! Αυτά τα κάπκεικς είναι εξαίρεση! Τα κάναμε για τα γενέθλια της Ευγενίας. Είναι η κάπκεικ βερσιόν του Sacher κέικ. Τι είναι αυτό το κέικ; Είναι ένα σοκολατένιο κέικ με γέμιση μαρμελάδας βερίκοκο. Το δοκιμάσαμε στο αγαπημένο μας ζαχαροπλαστείο και αποφασίσαμε να το δοκιμάσουμε και στη δική μας κουζίνα σε άλλη μορφή βέβαια. Μας άρεσε το γεγονός ότι δεν ήταν πολύ σοκολατένια αλλά είχαν μία ελαφριά γεύση βερίκοκου που έσπαζε τη σοκολάτα από το φρόστινγκ.

||Cupcakes:

6 large eggs

150g. sugar

150g. dark chocolate

120g. butter

100g. flour

1 pinch of salt

||Filling:

Apricot jam

||Buttercream frosting:

120g. chocolate (dark or semi-sweet)

150g. unsalted butter

160g. confectioner's sugar

1 1/2 teaspoons vanilla

||Cupcakes: Firstly, seperate the egg whites from the yolks. In a bowl, mix the yolks with 100g. of sugar. Melt the chocolate with butter (cut in pieces) in a bain-marie. Once they are melted, add them to the yolks mix whisking constantly until smooth and shiny. Sprinkle a picnh of salt in the egg whites and whisk them well. When they start to be very white and fluffy, add the remaining sugar while continuing whisking. Once the meringue is firm and smooth, it's ready. Add 1/3 of the meringue into the chocolate mix by folding it with a plastic spatula. Then gently fold the remaing meringue to the chocolate mix. Lastly, add the sifted flour in the mixture using a spatula. Don't overmix it! Pour equal amounts of the mixture into the cups (fill the 2/3 of the cup). Bake for about 20 to 25 minutes in a 180° C preheated oven (or until a knife inserted in the cakes come out clear).

While the cupcakes are cooling down pour some apricot jam in a food processor and mix it until it becomes smooth and shiny. Once the cupcakes are completely cool, cut a small piece from the top of each one and fill the hole with some apricot jam. Use the piece you've cut in order to cover the hole. And you're done!

||Frosting time: Sift the confectioner's sugar to assure there are no lumps and set aside. In a mixer, beat the butter at medium speed until it becomes fluffy(for about 2 minutes). Gradually add in the sifted sugar. Beat on low speed after each addition. Add the vanilla, too. Then pour in the melted chocolate in two or three batches and mix well. Add the frosting with a piping bag or with a spatula on them!

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