Devils food cake with a pecan coconut caramel filling and dark choc ganache frosting on top with a sprinkle of chopped pecans.
50 grams cocoa powder:
175 grams plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
225 grams caster sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
175 grams unsalted butter, softened
175 milliliters milk
Handful of crushed pecans
Whipped chocolate ganache frosting
Coconut Pecan Filling (recipe below)
Let's get Cooking...
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk and eggs in a jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
To assemble your cupcakes core the center using an apple corer or a sharp knife. Fill with coconut pecan filling. To frost your cupcakes fit the end of a piping bag with a 6B star tip and fill with whipped chocolate Ganache frosting. Pipe in a swirl as demonstrated in the video. Finish off with a sprinkle of Chopped pecans.