Nanaimo Cupcakes

Jenna Hutchinson and Ashley Kosowan

Jenna Rae Cakes

JRC Nanaimo Cupcakes incorporate each of the elements of the Canadian favourite bar; coconut and graham cracker crumbs, vanilla custard and  smooth silky chocolate for decadent bites.

Ingredients

Nanaimo Crust

3 Tbsp unsalted butter, room temperature

1/4 tsp pure vanilla extract

2 Tbsp sifted cocoa powder

2 Tbsp granulated sugar

1/2 cup graham cracker crumbs

1/4 cup unsweetened shredded coconut

Chocolate Cupcakes

1 1/4 cups all-purpose flour

1 cup granulated sugar

1/3 cup cocoa powder, sifted

1 tsp baking soda

1 1/2 tsp baking powder

1 tsp cornstarch

3/4 tsp salt

3/4 cup buttermilk

1/3 cup vegetable oil

1/3 cup strong brewed coffee

1 egg

2 Tbsp egg whites (about 1 egg)

2 tsp pure vanilla extract

2 Tbsp sour cream

Nanaimo Filling

1/4 cup whole (3.25%) milk

1/4  cup vanilla custard powder or vanilla pudding powder

2 cups icing sugar

1/2 cup unsalted butter, room temperature

3 drops yellow gel food colouring

Chocolate Lover’s Buttercream

1/4 cup + 2 Tbsp whipping (35%) cream

3/4  cup (165g) chopped dark baking chocolate

1/4 cup cream cheese, room temperature

1 cup unsalted butter, room temperature

3 cups icing sugar

1/2 tsp pure vanilla extract

1/2 cup cocoa powder, sifted

Chocolate Topping

3 cups (660g) chopped dark baking chocolate

1/4 cup canola oil

Method

Nanaimo Crust

1. In a small heat-resistant bowl, melt the butter in the microwave. Add the vanilla.
2. In a medium bowl, whisk together the cocoa powder, sugar, graham cracker crumbles, and coconut. Pour the melted butter into the dry ingredients and mix to combine.
3. Line 2 cupcake pans with 16 liners. Scoop 2 teaspoons of crust into the bottom of each cupcake liner and press firmly to create a dense crust.

Chocolate Cupcakes

1. Preheat the oven to 350°F.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, cocoa powder, baking soda, baking powder, cornstarch, and salt on low speed for 1 minute until combined.
3. In a measuring cup, whisk together the buttermilk, oil, coffee, egg, egg whites, and vanilla. With the mixer on low speed, slowly pour the buttermilk mixture into the bowl and mix until just combined. Add the sour cream and mix on medium-high speed for 2 minutes. Scrape down the sides of the bowl and continue mixing for 10 to 15 seconds. The batter will look thin and runny.
4. Divide the batter evenly among the cupcake liners with Nanaimo Crust pressed in, filling each three-quarters full. Bake for 15 to 18 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Let cool for 5 minutes in the pans before transferring the cupcakes to a wire rack to cool completely.

Nanaimo Filling

1. Heat the milk in a medium saucepan over medium-high heat. Once the milk is steaming, add the custard powder and whisk to dissolve. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the icing sugar and butter on medium speed until combined. Reduce the speed to low, add the milk mixture, and mix until smooth and creamy. Add the food colouring and beat on medium speed until the colour is uniform. If the mixture is too thick, add 1 tablespoon milk at a time until a pipeable consistency is achieved.

Chocolate Lover’s Buttercream

1. In a small saucepan over medium heat, bring the whipping cream just to a boil.
2. Place the dark chocolate in a medium heat-resistant bowl. Pour the cream over the chocolate and let sit for 30 seconds. Whisk until the chocolate is melted and the mixture is creamy and smooth.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese for 1 minute on medium high speed. Add the butter and beat until fully incorporated, scraping down the sides of the bowl often.
4. With the mixer on medium-low speed, slowly pour the chocolate mixture into the bowl and beat until combined. Add the icing sugar, vanilla, and cocoa powder and beat until combined. Increase the speed to medium-high and beat until the mixture looks light, creamy, and well combined. Scrape down the sides of the bowl and beat for an additional minute.

Chocolate Topping

In a deep heat-resistant bowl, melt the chocolate in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Add the oil and stir well to combine.

Assembly

1. Transfer the Nanaimo Filling to a piping bag and cut off the top. Wearing a glove, use a finger to poke a hole in the centre of each cupcake. Pipe filling into each hole.
2. Transfer the Chocolate Lover’s Buttercream to a piping bag fitted with a No.8B tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull it away for a clean finish. Place iced cupcakes in the fridge for 30 minutes to set.
3. Once the cupcakes are cool, reheat the Chocolate Topping in the microwave in 10-second intervals until melted and smooth. Holding each cupcake by its base, carefully turn it upside down and dip it into the topping until the buttercream is completely covered. Place dipped cupcakes on a plate to dry.
4. For maximum freshness and deliciousness, serve cupcakes on the day they are made. If you want to bake the cupcakes a day in advance, store the baked, undecorated cupcakes in an airtight container at room temperature until ready to decorate and serve.

Yield 16 cupcakes