Dulcey de Leche Chocolate Cupcakes

 

Today – Dulcey de Leche Chocolate Cupcakes

National Cupcake Week returns to the UK from 18-24 September 2018. To celebrate the occasion, Royal Lancaster London will be serving up an exclusive cupcake-creation from Head Pastry Chef Steve Penny: Dark Chocolate and Dulcey de Leche Cupcakes. This lush treat will be served in the hotel’s Hyde Lobby Bar throughout the week and is priced at £3 per cupcake.

Steve Penny shares his recipe here. Simply scrumptious -thank you Steve!

 

Dulcey de Leche

Dulcey de Leche Chocolate Cupcakes by Steve Penny

Ingredients (10-12 cupcakes):

250g   Softened butter

150g   Caster sugar

100g   Light brown sugar

250g   Eggs

20ml   Milk

250g   Self-raising flour

30g     Cocoa powder

20g     Cocoa nibs

2 cans Condensed milk

100g   Dulcey de leche

Valrhona Dulcey pearls

 

Chocolate Butter Cream:

50g Dark chocolate (minimum 70% cocoa solids)

100g Unsalted butter, softened

200g Icing sugar

1 tsp Vanilla extract

Splash of Milk (to loosen)

 

Method for Dulcey de Leche Chocolate Cupcakes

 

To make the Dulcey de Leche:

Step 1: Take two cans of condensed milk and place them unopened in a bain-marie in the oven. Set the oven temperature to 120 degrees for around 2-3 hours. Be careful when opening the cans as they will remain hot for a long time!

 

To make Chocolate Butter Cream:

Step 1: Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool until the chocolate no longer feels hot to the touch.

Step 2: Beat the butter in a second bowl until soft then gradually add the icing sugar. Add the vanilla extract and beat again.

Step 3: Add the melted chocolate to the butter mixture until completely mixed, you can add a few drops of milk if the mixture is a little stiff.

 

To make the Dulcey de Leche Chocolate Cupcakes

Step 1: In a bowl mix together the flour, cocoa and cocoa nibs.

Step 2: Cream the butter and sugars together until light and fluffy.

Step 3: Slowly add the milk, eggs and lastly the dried ingredients (flour, cocoa and cocoa nibs). Fold in the Dulcey de Leche into the mix.

Step 4: Fill 10-12 muffin tins. Don’t fill to the top, only ¾ of the cases should be full!

Step 5: Bake at 180 degrees for approximately 15-20 minutes (or until a knife inserted into one of the cakes comes out clean) and allow to cool.

Step 6: Once cool, carefully make a hole in the top of the cakes using a teaspoon and pipe in the dulcey de leche. Top with a spread of the milk chocolate butter cream to give a smooth velvety finish.

Step 7: Sprinkle Valrhona Dulcey pearls and drizzle more chocolate on top just for luck!

 

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Royal Lancaster London, Lancaster Terrace, London W2 2TY
Reservations on 020 7551 6000 or visit wwww.royallancaster.com

 

You might also like my recipe for Hazelnut Roast?

My post on oatmeal cookies and the school of artisan food

 

 

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