WEEKDAYS 1e|12c|p

Buche de Noel Cupcakes

Carla Hall
Servings: 12
30 to 60 min

Amaretto-Filled Cupcakes

  • Ingredients
  • step-by-step directions
Buche de Noel Cupcakes
  • Cupcakes:
  • 4 Tbsp butter
  • 1/4 Cup semisweet chocolate (melted)
  • 2 Tsp vanilla extract
  • 7 large eggs (separated)
  • 1 1/2 Cups granulated sugar (divided)
  • 1/2 Tsp cream of tartar
  • 1 Cup all-purpose flour
  • 2 1/4 Tsp baking powder
  • 1/2 Tsp salt
  • Whipped Filling: Whipped Filling: powdered sugar (to decorate) Whipped Filling:
  • 1 Cup mascarpone cheese
  • 1 1/4 Cups powdered sugar
  • 1 tsp almond-flavored liquor
  • Glaze: Glaze: pinch of salt Glaze:
  • 1 Cup bittersweet chocolate
  • 1/2 Cup semisweet chocolate
  • 8 Tbsp butter
  • 1/2 Cup heavy cream
  • For the Cupcakes: Preheat oven to 375ºF. Butter a 12-cup muffin tin and dust with flour.
  • Place chocolate and butter in a microwave safe bowl and heat in 20 seconds intervals, stirring between intervals, until smooth. Add the vanilla, stir to combine and set aside.
  • In a medium bowl, whisk egg yolks and 1/2 cup sugar until pale yellow and the mixture has tripled in volume. The yolks should hold a ribbon like line when lifted. Slowly add the chocolate mixture, continuously stirring to combine.
  • In a large bowl, whisk egg whites until frothy. Continue to whisk while slowly adding remaining sugar. Sprinkle in the cream of tartar and whisk to incorporate.
  • Whisk together the flour, baking powder and salt in a bowl. Alternate folding the egg whites and flour mixtures into the yolks until some streaks remain.
  • Use a large ice cream scoop to transfer batter evenly to the prepared muffin tin.
  • Bake for 12-14 minutes or until cupcakes spring back when touched. Remove muffin tin to a cooling rack and allow to completely cool.
  • Fill cupcakes with filling from the top using a small-tipped pastry bag. Using a spatula or butter knife, spread a small amount if glaze on top to cover. Use tool to make a wood-like pattern in glaze. Place cupcakes in fridge to chill for 15 minutes.
  • Dust heavily with powdered sugar to decorate.
  • For the Whipped Filling: In a large bowl, add the mascarpone cheese, powdered sugar, almond-flavored liquor and a pinch of salt and whisk to combine.
  • For the Glaze: Place the chocolates and butter in a microwave safe bowl and heat in 20 second intervals, stirring between intervals, until smooth. Remove and stir in cream until incorporated. Reheat in microwave for 10-20 seconds when ready to use.
  • Tips:
  • 1. The tartar helps to stabilize the whipped egg whites.
  • 2. If you wanted to make a cake, simply pour the batter in two cake pans. Stack the two baked cakes with chocolate ganache in the middle.
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