Chocolate Cupcakes With Creme Anglaise Buttercream Recipe

Name: Chocolate Cupcakes With Creme Anglaise Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 2-1/2 cups Flour; 1-1/4 cup Cocoa Powder; 2-1/2 teaspoons Baking Soda; 1-1/4 teaspoon Baking Powder; 1-1/4 teaspoon Salt; 10 Tablespoons Unsalted Butter; 2-1/2 cups Sugar; 2 whole Eggs; 1 whole Egg White; 1 Tablespoon Vanilla; 1 cup Sour Cream; 1-1/2 cup Milk; _____; FOR THE BUTTERCREAM:; 5 whole Egg Yolks; 2/3 cups Sugar; 1/2 cups Milk; 1/4 teaspoons Salt; 1 teaspoon Vanilla; 3 sticks Unsalted Butter

Servings: persons

FOR THE CUPCAKES:
2-1/2 cups Flour
1-1/4 cup Cocoa Powder
2-1/2 teaspoons Baking Soda
1-1/4 teaspoon Baking Powder
1-1/4 teaspoon Salt
10 Tablespoons Unsalted Butter
2-1/2 cups Sugar
2 whole Eggs
1 whole Egg White
1 Tablespoon Vanilla
1 cup Sour Cream
1-1/2 cup Milk
_____
FOR THE BUTTERCREAM:
5 whole Egg Yolks
2/3 cups Sugar
1/2 cups Milk
1/4 teaspoons Salt
1 teaspoon Vanilla
3 sticks Unsalted Butter

1
Line two 12 cup muffin tins with cupcake liners. Spray liners with cooking spray.
2
Whisk flour through salt on the above list.
3
Cream 10 tablespoons butter and 2 1/2 cups sugar. Beat in eggs and white, one at a time. Beat in 1 tablespoon vanilla. Into this creamed mixture, alternate additions of flour with sour cream and milk, beginning and ending with flour. Spoon batter into liners, not filling more than 2/3 full. Bake at 350F for 30 minutes. Cool in pans.
4
Make the buttercream: Using the mixer whisk attachment, beat egg yolks with 1/3 cup sugar until they hold a ribbon.
5
In a medium size saucepan, heat 1/2 cup milk with 1/3 cup sugar and 1/4 teaspoon salt to simmering. With mixer on low, slowly add the heated mixture into the egg yolks mixture. Return to saucepan. Cook on medium heat until it the custard begins to boil. Strain and pour the custard back into the mixing bowl. Add vanilla. With whisk attachment, mix until the eggs have doubled in volume. Set aside. Beat 3 sticks of butter with the paddle attachment until smooth and creamy. Slowly pour the egg mixture into the butter while continuing to mix on low. Beat on high until smooth and shiny. Spread on cupcakes.

1894

kcal

Calories

134

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: FOR THE CUPCAKES:, 2-1/2 cups Flour, 1-1/4 cup Cocoa Powder, 2-1/2 teaspoons Baking Soda, and more.

Yes, Chocolate Cupcakes With Creme Anglaise Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Cupcakes With Creme Anglaise Buttercream

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