Crimson Peak cupcakes
The inspiration for these black and red cupcakes comes from Benicio Del Toro’s film “Crimson Peak”. These amazing and delicious cupcakes are perfect for Halloween or other special occasions. These desserts are composed by a chocolate dense cakes, creamy water and white chocolate filling (with a delicate aftertaste of wild strawberries) and a black mirror glaze. These special, unexpected cupcakes with a crimson secret hidden beneath the intriguing surface were created thanks to the collaboration with Decora.
Crimson Peak cupcakes - dark chocolate cupcakes with white chocolate cream and black mirror glaze.
- 120 ml water
- 15 ml honey
- 6 g gelatin sheets
- 200 g white chocolate
- 15 g coconut oil or rice oil
- 200 ml cream
- 60 g concentrated wild strawberry paste (I used Decora) or marmalade
- red food dye
- 30 g dark chocolate powder (I used Decora) or dark cocoa powder
- 90 g all-purpose flour
- 1 pinch salt
- 0.25 tsp baking soda
- 100 g sugar
- 80 g soft butter
- 1 room temperature egg
- 1 tsp vanilla extract
- 80 ml milk at room temperature
- 100 g condensed milk
- 150 g white sugar
- 75 ml water
- 150 g dark chocolate
- 10 g gelatin sheets
- black food dye
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
10 hours waiting time.
Instructions: Crimson Peak cupcakes
For water and white chocolate cream (recipe modified from La mia pasticceria moderna): soak the gelatine leaves in cold water for 10 minutes. Dissolve white chocolate over water bath and set aside. Meanwhile, bring water, honey and coconut oil to a boil. Squeeze the gelatin and let it dissolve completely in hot water. Add the water into the white chocolate and stir well. Using the immersion blender, blend until the liquid is smooth. Add cream, wild strawberry concentrate and red food dye and blend for another 2 minutes.
Cover the bowl with the plastic wrap and put in the refrigerator for at least 8 hours.
After 8 hours, beat the mixture briefly to make it more spreadable. Transfer the cream into a piping bag with a wide round tip. Draw 6 circles of similar size over the baking paper. Flip the baking paper and create cream decorations to your liking. Move them in the freezer until they are completely firm.
Sift flour, baking soda, chocolate powder (or dark cocoa powder), a pinch of salt into a bowl. Combine sugar and butter.
Work with flour and butter using electric mixer until it has texture similar to sand.
Gradually combine egg whisked with milk and vanilla extract and work the mixture briefly until all the ingredients combine. Line your muffin pan with paper liners and fill up to 3/4 in height with the prepared batter.
Cook in the pre-heated static oven at 160 – 175 ° C for 20 – 25 minutes or until the toothpick inserted into the center of the cupcake comes out clean. Once cooked, take the cupcakes out of the oven and baking tray and let them cool completely.
Black mirror glaze
To create mirrored glaze bring condense milk, sugar and water almost to the boiling point. Add squeezed gelatin that was soaked in cold water for 10 minutes, and let it dissolve completely. In a heat-resistant bowl, place chopped bitter chocolate. Pour over the hot liquid and set aside for 5 minutes. Using immersion blender blend the glaze until it becomes smooth. Pass the icing through a very thick sieve to remove the air bubbles.
Take the cream decorations from the freezer and place them on a kitchen grate then cover with prepared glaze. If your cupcakes have created any bump in the center, cut it out with a sharp knife to make them flat and even. Gently place the decorations on each cupcake and move to the fridge to make them completely firm.
Once ready wait until the cream is completely thawed and serve.
lot of love. B.
p.s. If you are looking for another Halloween recipe try my Classic red candy apples for Halloween. (foto below)