Caramel Tumaco 65% Cupcakes

Recipe by: Stanton Ho

Chocolate Cupcakes

2 lb 10.00 oz All Purpose Flour
3 lb 9.00 oz Granulated Sugar
1.00 oz Salt
1.70 oz Baking Soda
2 lb 2.00 oz Water (Boiling)
8.50 oz Extra Red Cocoa Powder (DGF 2251)
1 lb 9.00 oz Buttermilk
1.50 qt 2.00 oz Vegetable Oil
9 Eggs
2 1/4 tsp Pure Vanilla Extract (60000)

Caramel Tumaco 65% Icing

1 lb Unsalted Butter (Room Temperature)
4.00 oz Caramel Cream from Isigny (DGF 5817)
3/4 lb Tumaco 65% (Melted) (D102)
1 tbsp Pure Vanilla Extract (60000)
1.50 lb Powdered Sugar (Sifted)
1/2 lb Sour Cream

Chocolate Cupcakes

  1. Sieve together the flour, granulated sugar, salt and baking soda. Sieve a second time.
  2. Using the boiling water, dissolve the cocoa powder. Cool mixture down (it will naturally thicken).
  3. In a medium industrial mixing bowl, combine the buttermilk, vegetable oil and eggs. Whip at high speed for 10 minutes.
  4. Slowly alternately add in the dry sifted ingredients and the cocoa mixture while continuing to mix. Scrape down the bowl twice during this mixing process.
  5. When the mixing is completed, cover the bowl with a plastic sheet and set aside for one hour.
  6. Fill 3/4 of each cake pan or sheet. For a 9" round cake pan, bake at 360° F for 45 to 55 minutes. For cupcakes, depending on size, bake at 350° F for at least 20 minutes.

Caramel Tumaco 65% Icing

  1. Whip the butter until creamed.
  2. Add in the Caramel Cream from Isigny and the melted Tumaco 65% chocolate.
  3. Add the Pure Vanilla Extract and blend well.
  4. Immediately add in the sifted powdered sugar in 3 stages, alternating the sour cream. Scrape down the mixing bowl to assure an even blend.