Moist Chocolate Cupcake Topped with Brazo de Mercedes
Moist Chocolate Cupcake Topped with Brazo de Mercedes

Hey everyone, it is Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, moist chocolate cupcake topped with brazo de mercedes. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Moist Chocolate Cupcake Topped with Brazo de Mercedes step by step. First, we will do the brazo de mercedes. Separate the egg whites from the egg yolks. Using an electric mixer, beat tge egg whites at low to high speed.

Moist Chocolate Cupcake Topped with Brazo de Mercedes is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Moist Chocolate Cupcake Topped with Brazo de Mercedes is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can cook moist chocolate cupcake topped with brazo de mercedes using 13 ingredients and 23 steps. Here is how you cook that.

The ingredients needed to make Moist Chocolate Cupcake Topped with Brazo de Mercedes:
  1. Take For the cupcake, I just used a box of cake mix
  2. Make ready For the brazo de mercedes:
  3. Take Meringue:
  4. Take 8 egg whites
  5. Make ready 1 tsp cream of tartar
  6. Get 1 cup white sugar
  7. Get 1-2 tsp vanila extract
  8. Prepare Custard:
  9. Take 8 egg yolks
  10. Take 1 can condensed milk (300mL)
  11. Prepare 300 mL water
  12. Prepare 1/4 cup cornstarch
  13. Take 1-2 tsp vanilla extract

Pipe the meringue using a star tip. Make sure to leave a hole in the center for the filling later. Make sure to check before the set time as oven temperature varies. Pipe the filling into the center of meringue cupcakes.

Steps to make Moist Chocolate Cupcake Topped with Brazo de Mercedes:
  1. Preheat the oven at 180C.
  2. First, we will do the brazo de mercedes. Separate the egg whites from the egg yolks.
  3. Using an electric mixer, beat tge egg whites at low to high speed. When the whites starts to form bubbles, add the cream of tartar.
  4. Mix it until it is doubled. Then gradually add the white sugar. Make sure that the sugar is dissolved and properly incorporated with the egg whites to prevent weeping.
  5. Mix it untill stiff and its consistency is good for pipping.
  6. Now, we move to the cupcake batter. Just follow the instruction from the cake box.
  7. Put 3oz cupcake liners on your cupcake pans. And get your small icecream scooper.
  8. Put one scoop each on the liners. Then put them in the oven for about 8-10mins.
  9. Get the cupcakes out from the oven, then start pipping the meringue on top. Make sure there's a hole in the middle because that's where the custard will be.
  10. After pipping the meringue on the top of the cupcake, put it inside the oven for about 10-15mins. It depends on how brown you want your meringue is.
  11. While the cupcakws are still in the oven. You can do the custard.
  12. First, pour the condensed milk on a pan.
  13. Then, fill the can of condensed milk with water.
  14. Add the cornstarch into the water then stir.
  15. Then, add the water and cornstarch mixture to the condensed milk.
  16. Mix it until well incorporated.
  17. Put it on the stove, and mix until it forms little bubbles.
  18. Gradually add the slightly beaten egg yolks. Don't pour ut all at once. Pour just about half then mix. And then pour the remaining half then mix it again.
  19. Mix it until it is thick or its consistency is good for pipping.
  20. Set aside the custard to cool.
  21. When the cupcakes are done and the custard are cooled, you can now pipe the custard on the hole in the middle of the meringue.
  22. Last but not the least, put some confectioner's sugar on top of the cupcake.
  24. Ready to serve and ENJOY!

Make sure to check before the set time as oven temperature varies. Pipe the filling into the center of meringue cupcakes. Moist Chocolate Cupcakes with Mocha Buttercream Frosting. These Chocolate Cupcakes are moist, chocolatey, and topped with a mocha buttercream frosting for a delicious snack or dessert. They're quick and easy to make, and with no eggs, they're a great vegan treat..

So that’s going to wrap this up with this special food moist chocolate cupcake topped with brazo de mercedes recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!