A[SIZE=3]Hi, I've been seeing a lot of recipes for dark chocolate cupcakes or cakes. What's the difference between dark chocolate cupcakes, milk chocolate cupcakes and just chocolate cupcakes. I'm kind of confused. Thanks :-D[/SIZE]
I think that for many it is a visual thing... but there are differences in flavor from my milk and dark chocolate cake mixes...
For my milk chocolate I use melted but cool milk chocolate and regular or dutch cocoa powder...
For my dark chocolate I used melted but cool dark chocolate, regular or dutch cocoa powder, and black cocoa powder...
The dark is visually darker, but also has a more prominent chocolate taste...
AThanks a lot. I guess I've basically been baking dark chocolate cupcakes for the last year or so. I switched cocoa brand last year when the one I used all my life (and so did my mom and grandma) couldn't be found anywhere. I checked and it's a dark cocoa. I'm not sure if I'll ever go back though,kinda like the dark chocolate baked goods!
Just a quick question on this. How would I get a darker icing for cupcakes? I have a dark chocolate cupcake recipe and I want my icing to be as dark as the cupcake, I don't think it look good visually when the cupcake is darker then the cupcake (darker looks richer and chocolate-ier in my opinion). I have tried using cocoa powder and dark chocolate but its always turns out light and not like in some pictures I have seen. Any recommendations?
APerhaps try a whipped dark chocolate ganache?
ACan't you just pipe ganache, unwhipped? This page shoes the difference. To me, it seems like the more you whip, the lighter it gets. http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/ [IMG]http://www.cakecentral.com/content/type/61/id/3288831/width/200/height/400[/IMG]
yes when it's the right temperature
You wouldn't be able to get the rich dark colour with a buttercream would you??
The reason I ask is because I am planning on filling the cupcake with a chocolate ganache. I thought it would be too much ganache.
sure you could -- the pictures you have show whipped ganache right-- but if you make a buttercream with cocoa or melted chocolate yes it gets nice & dark -- hershey's or any kind -- nestles cocoa is a really nice flavor in cocoa powder too --
you can also purchase black cocoa --similar to the kind they make oreos out of -- from king arthur flour company and you can make super dark black icing -- but even hershey's will get you a nice dark brown -- any cocoa powder will
Just add more cocoa. Also, if you let it sit for a day or so in a covered container, then stir, I find it darkens since the air you added into it when making it disappears.
if you let it sit for a day like dayti suggests you'll need to make twice as much to offset samplings