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

Crimson Peak cupcakes – dark chocolate cupcakes with white chocolate cream and black mirror glaze.

Course sweets and desserts

Cuisine vegetarian

Keyword chocolate, chocolate cupcake, cupcake from scratch, halloween recipe, modern cakes

Prep Time 45

Cook Time 25

Total Time 1 10

Servings cupcakes (about)

Calories 621kcal

Ingredients

Cream

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

Cupcakes

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

Black mirror glaze

100 g condensed milk
150 g white sugar
75 ml water
150 g dark chocolate
10 g gelatin sheets
black food dye

Instructions

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.

Cupcakes

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.