- 18
- 75 mins
- 85 mins
Ingredients
- 1/4 cup chocolate sprinkles
Preparation
Step 1
Instructions
Preheat the oven to 350ºF. Line 2 cupcake tins with 18 paper liners (9 each).
Combine the butter and sugar in a large bowl and beat with an electric mixer for at least 5 minutes, until light and fluffy. Add the egg yolks, one at a time, until fully incorporated followed by the vanilla.
In a separate medium bowl, sift together the flour, baking powder, salt, and cinnamon. Place the ¾ cup milk in a bowl or measuring cup.
While mixing on a low speed, add ⅓ of the sifted dry ingredients followed by ⅓ of the milk. Continue this until all of the milk and dry ingredients have been added. Beat just until mixed, but no more. This will help to keep your cupcakes soft and tender.
Fill the cupcake liners ⅔ of the way full with the cupcake batter. Tap the cupcake tin firmly to evenly distribute the batter, then bake in the oven until an inserted toothpick comes out clean, about 8 minutes. Set the cupcakes aside to cool.
While the cupcakes are cooling, make the whipped cream. Place the heavy cream and powdered sugar in a medium bowl and beat with an electric mixer until you achieve medium peaks. Place in the refrigerator until needed.
Place the chocolate chips and coconut oil or shortening in a medium heat-proof bowl. Place over a pot of simmering water and stir until melted. This can also be done in the microwave in 15 second intervals, stirring in between.
When the cupcakes are cool, cut a well out of the middle using a small, sharp knife. The hole should be about ¾-inch wide and deep. Fill each of the cupcakes with about 1 teaspoon of strawberry jam. Leave a little bit of the hole unfilled. This will help the frosting cling to the cupcake so that it doesn't fall off when you dip it in chocolate later.
Spread each cupcake with a little bit of whipped cream. These cupcakes only need a little bit to taste like real Gansitos, so be modest with the whipped cream.
Smooth the whipped cream and leave a bit of the edge of the cupcake unfrosted so the chocolate can cling to the cupcake. Place the cupcakes in the freezer for 20 minutes to allow the whipped cream to firm up. This will keep it from melting into your chocolate during dipping.
Make sure your chocolate is ready for dipping. It should be melted, but not piping hot. You're going for a bit warmer than room temp. Dip the tops of your chilled cupcakes in the chocolate, then gently shake to remove the excess chocolate. Top each cupcake with the chocolate sprinkles and you're done!
These bad boys should be stored covered in the refrigerator until you're ready to serve. Make sure the chocolate has hardened on the top before covering. For best flavor and texture, do remove the cupcakes from the fridge about 15 minutes before serving. Enjoy, you totally earned it!
Instructions