Creating a Chocolate Cupcake: A Step-by-Step Guide

To begin creating your chocolate cupcake, it's essential to prepare your plate. Take a saucer and rub it with a little oil to prevent the chocolate from sticking. Then, cover the saucer tightly in plastic wrap, making sure to bunch it on the top side and twist it to tighten it and smooth out any creases on the base of the plate. Once the plate is covered, melt some chocolate over it, and then tip it onto the side to allow excess chocolate to drip off back into the bowl.

To create a neat edge, run your thumb and finger around the edge of the plate to create a straight line. This will also ensure that the chocolate doesn't wrap around the edge of the plate, making it difficult to remove without breaking. Now, let's move on to creating the cup part of the cupcake. Take a container and wrap it in non-stick baking paper or foil, taping it into place. Wrap a strip of clear plastic around the container, marking where it joins so you know how much chocolate you need.

The height of this rectangle will determine the size of your cupcake, so cut it to the desired height. Spread some more melted chocolate over the plastic, using tempered chocolate or fake/chocolate compound (which doesn't require tempering). Make sure the chocolate comes just beyond where you marked on the plastic. Carefully lift up the plastic and wrap it around the container, then run a knife around the top and bottom of the plastic to ensure a straight edge.

Leave the cup aside to set, putting the remaining chocolate into a plastic bag and cutting off a tiny bit of the corner. Pipe your handles onto non-stick baking paper, using a template available on the blog's website (linked in the description below the video). Place the template under the paper and trace around it with the chocolate.

Now that we have our cupcake base ready, let's talk about choosing our favorite YouTube personalities to have over for dinner. I was asked this week in the comments if I could choose any five YouTubers to have over for dinner who would I choose? After much deliberation, I decided that Laura Vitalle, Mark Crilley, and Devan Supertramps would be on my shortlist.

If you were to use real chocolate, it's essential to leave it at room temperature to set. If using fake or compound chocolate, you can put it in the fridge or freezer to set. Once the chocolate is set, carefully untwist the plastic wrap and push it off the edges of the plate. Then, lift off the plate and peel the plastic wrap off the chocolate.

Using your fingers gently, lift the plate off, and you should be able to peel back the plastic wrap off the chocolate. This will reveal your beautifully crafted cupcake. To add the body of the cup, unwrap the plastic from the chocolate and gently pull on the baking paper to ease it off the container. If using a metal container, this step can help by allowing the metal to shrink slightly when it gets cold.

Warm a baking tray in the oven or on the stovetop, place some baking paper over the top, and quickly rest the base of the cup body onto it. Place that onto the plate, and it will seal into place, forming the base of the cup. To add your handle, melt a tiny bit using the tray and then put it into place.

Now, let's fill our cupcake with white chocolate mousse. The recipe for this mousse is available on the blog (mentioned earlier), where I show you how to make it in my Instagram cake video. Fill your cup about 3/4 full with the mousse and then take some strong coffee and fold it through the remaining mousse. Pipe the coffee mousse into the cup.

For the froth on top, we'll be using a mixture of milk, gelatin, sugar, and hot water. Take one cup of milk into a container, add another 1/2 cup of milk, gelatin, and sugar, and stir it really well. Heat this mixture in the microwave or on the stovetop until it's hot. Then, use an electric mixer to whip it up until you have a good layer of froth on top.

Once your froth is ready, add a scoop of whipped cream into the cup and put it in the fridge immediately to set. After about 10-15 minutes, remove the cup from the refrigerator, sprinkle with some unsweetened cocoa powder, add a spoon, and voilà! Your chocolate cupcake is now ready to be enjoyed.

Creating a chocolate cupcake requires patience, attention to detail, and practice. But with these steps, you'll be well on your way to crafting beautifully designed cupcakes that are sure to impress anyone who tries them.

"WEBVTTKind: captionsLanguage: enWelcome to How To Cook ThatI am Ann ReardonToday we are making a chocolate cupI have filled these ones with white chocolateand coffee mousse and topped it with vanillafoam.To make the plate take a saucer, rub it witha little oil then cover it tightly in plasticwrap.If you bunch it on the top side and then twistit helps to tighten it and smooth out andcreases on the baseOnce it is tight cover it in melted chocolate.Then tip it on the side and tap on your armto allow excess chocolate to drip off backinto the bowl.Then run your thumb and finger around theedge to create a neat edge.This also makes sure that the chocolate isnot wrapping around the edge of the platewhich would make it hard to get off withoutbreaking it.Now to make the cup part take a containerthat has and wrap it in some non stick bakingpaper or some foil and tape into place.Then wrap a strip of clear plastic aroundthe container and mark where it joins so youknow how much chocolate you need.Now the height of this rectangle is how tallyou cup is going to be so cut it to the sizethat you want.Take some more of your chocolate and spreadit out over the plastic.You need to use tempered chocolate for thisor if you are new to working with chocolateyou can use fake chocolate or compound chocolatewhich doesn't need tempering.I will link to the chocolate playlist at theend of this video, and there you will finda video there explains the types of chocolateand tempering and what all of that means.The chocolate should come just beyond whereyou marked on the plastic.Carefully lift up the plastic and wrap itaround the container.Run a knife around the top and the bottomof the plastic the make sure you've have gota straight edge and then leave aside to set.Put the remaining chocolate into a plasticbag and cut a tiny bit off the corner.Then pipe your handles onto non-stick bakingpaper.You can print out this free template fromthe blog howtocookthat.net there is a linkin the description below the video.Put the template under the paper and tracearound it using the chocolate.I was asked this week in the comments if Icould choose any five you tubers to have overfor dinner who would I close?And it is so hard to pick.I think I'd like to have Laura Vitalle definitelyMark Crilley, the kids love Devan Supertrampschannel so we'll probably have him Id likethe Shaytard family, can they count as oneand I'm not sure who to have as a fifth thereare so many channels that I have even foundyet.If you could have any 5 youtubers over fordinner who would you choose.Let me know in the comments I'd love to hear.If you are using real chocolate leave it atroom temperature to set, if using fake orcompound chocolate you can put it in the fridgeor freezer to set.Once it is set carefully untwist the plasticwrap and push it off the edges of the plate.Then lift off the plate and peel the plasticwrap off the chocolate.then using your fingers gently lift the plateoff and then you should be able to peel backthe plastic wrap off the chocolate and youhave your saucerWith the body of the cup unwrap the plasticfrom the chocolate and gently pull on thebaking paper to ease it off the container.If you use a metal container that helps herebecause the metal shrinks slightly when itgets cold.Then scrunch up the paper on the inside andtake it out of the middle.Warm a baking tray in the oven or on the stovetop,put some baking paper over the top then quicklyrest the base of the cup body onto it.Then place that onto the plate and it willseals into place and form the base of thecup.To add your handle melt a tiny bit using thetray and then put it into place.I am part filling this one with white chocolatemousse.The recipe for this mousse is on the blogI show you how to make it in the instagramcake video so you can watch that one if youare not sure how to make it.Put the mousse into a plastic bag and pipeit into the cups to 3/4 fill them.Then take some strong coffee and fold it throughthe remaining mousse.Put the coffee mousse into a bag and pipeit into the cup.And to make the froth on top we are goingto put 1 cup of milk into a container.Then take another 1/2 cup of milk and addinto that your gelatin and your sugar.Stir it really well, and then heat in themicrowave or on the stove top until the itjust starts to boil.Add this hot mixture into the cold milk andput that in the fridge and leave it untilit is just starting to set at the edges.So you've just got the keep checking it untilyou get it at the right moment.Then use an electric mixer to whip it up untilyou have a good layer of froth on top.Then add a scoop of that into the cup andput in the fridge immediately to set.Once it is set you can sprinkle with someunsweetened cocoa powder, add a spoon andyou're dessert is ready to eat.Thanks for watching liking and sharing thevideos and for subscribing you guys are amazingand you can add all your requests in the commentsbelow and I'll see you next Friday have anawesome week.\n"