Chocolate Cupcakes with Wasabi Buttercream Frosting
I’ve always wanted to try this. I think maybe next time I’d do white chocolate, but overall I wasn’t repulsed by the end result. If you like wasabi things, like wasabi in your soy sauce or wasabi peas, you’d probably like these guys.
You can use any chocolate cupcake recipe. I referenced Leslie Fiet’s chocolate cupcake recipe.
Line mini muffin tin and preheat oven to 350 F.
Melt chocolate chips in hot espresso/coffee. Set aside.
Combine egg, unsweetened apple sauce, oil, and vanilla. Blend or whisk together until smooth. Slowly pour chocolate mixture down the side of the bowl, mixing as you go. Make sure to pour slowly or you’ll cook the egg.
Tip: the coffee doesn’t make your cupcakes taste like espresso. It just enhances the chocolate flavour.
In a separate bowl, combine flour, sugar, baking powder, salt, and cocoa powder. If you want you can add wasabi powder but it didn’t do much in terms of flavour. Whisk together, then add to wet ingredients. Mix until smooth and lumps are gone.
Distribute batter into lined cupcake tin, filling 2/3. I did mini ones because I thought it’d be better for an uncommon flavour.
Bake @ 350 F, 12-14 minutes.
Wasabi Buttercream Frosting
1/2 cup unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla
1-2 tablespoons whipping cream or whole milk
1 tablespoon wasabi powder, to taste
Mix room temperature, unsalted butter for 2 minutes until fluffy and smooth. Add vanilla, whole milk/cream, and mix on high.
Sift in powdered sugar, mixing 1/2 cup at a time until it reaches the consistency you like.
Now. I added the wasabi powder directly to the frosting and found that it didn’t add that much flavour. Then I dissolved 2 teaspoons of the powder in hot water to make a paste and waited 5 minutes for the flavour to come out before blending it into the frosting.
I also found that the flavour developed in the frosting over time (it tasted stronger after the cupcakes had sat out over night). In this case I think less is more. Also the wasabi doesn’t colour the frosting so I added some yellow & blue (which makes green, in case you don’t know your colour theory!).
I wasn’t sure about these at first, but every time I try one they grown on me. I think you just have to be a wasabi fan.