Chocolate Mini Cupcake (Diary Free!!) with Chocolate Ganache, Meringue Cream and Black Sesame Ice Cream

Just trying out a few combinations…

Mini Chocolate Cupcake

The chocolate cake, marshmallow meringue, chocolate ganache plus black sesame coconut ice cream makes for an amazing combination! I tried to make the mini chocolate cupcake and black sesame coconut ice creams in an attempt to be slightly healthier (hence the no diary in the chocolate mini cupcakes and then only using coconut milk and cream for the ice cream….).

Ingredients:

For Chocolate Mini Cupcakes (diary free!!):

  • 1 cup and 2 tablespoon cake flour
  • 1 cup granulated white sugar
  • 1/2 cup Valrhona unsweetened 100% cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup avocado oil
  • 1 teaspoon white vinegar
  • 1 cup cold water

For Marshmallow Meringue:

  • 3 large egg whites, at room temperature (use the egg yolks for the ice cream).
  • 3/4 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cream of tartar

For Black Sesame Coconut Ice Cream:

  • 5 tablespoon roasted and ground black sesame seeds (made into black sesame paste)
  • 5 tablespoon honey
  • 1 1/2 cup whole fat coconut milk
  • 1/3 cup granulated sugar
  • 4 large egg yolks, at room temperature
  • 2 teaspoon pure vanilla extract
  • 1 1/2 cup of coconut cream
  • Pinch of salt

For Chocolate Ganache:

  • 1/2 cup heavy cream
  • 2/3 cup chopped chocolate chips
  • Pinch of sea salt

Mini Chocolate Cupcake Stacked

Directions: 

For Chocolate Mini Cupcakes (diary free!!):

  • Preheat oven to 350F degrees (optional to use mini cupcake liners in pan, but please note that because the cupcakes are diary-free, they do break apart somewhat easily).
  • In a medium bowl, sift together dry ingredients (cake flour, sugar, cocoa powder, baking soda and salt).
    • I generally like to sift the ingredients twice together to ensure that everything is well combined and then whisk together.
  • In another medium bowl, whisk together avocado oil, water, vanilla extract and vinegar.
  • Then whisky the wet ingredients into the dry ingredients and slow whisk until just-combined (don’t overmix!!)
  • If you’re not using cupcake liners (like what I did….), be sure to oil up with the tins.
  • Use an ice cream scoop to fill each cup two-thirds full and bake in oven for about 11-13 minutes.
  • Once taken out of oven wait 5-10 minutes on cooling rack before removing from tins.

For Marshmallow Meringue:

  • Using a double boiler, combine egg whites with sugar on medium-low heat and whisk until the sugar is completely dissolved.
  • Pour egg whites into metal bowl to standing mixer with whisk attachment.
  • Add vanilla extract and cream of tartar.
  • Turn the mixer to medium speed until the mixture starts to form into soft white texture, then turn the mixer to high and beat the meringue until glossy and high peaks form (should be around 5-7 minutes).
    • Note: be patient with the meringue, because under mixing can cause the meringue to (as they say…) “weep” overnight. Marshmallow meringue is best to be eaten the day of, but can be kept for a few days without an issue. It can be kept in airtight container or even used on some yummy sweets, such as pies, but I would avoid placing in the refrigerator as this could cause the “weeping” to be more severe than if it were kept at room temperature. Ideally, the marshmallow meringue isn’t sobbing by the time you go to enjoy it the following day. If it is, assuming that its in an container, use a spoon to scoop out the still in tact meringue and place back in mixer bowl with whisk attachment and mix on high until the meringue starts to take similar texture again. It won’t be stiff like the day before, but at least it will be delicious!!

For Black Sesame Coconut Ice Cream:

  • To roast the black sesame seeds, first rinse them with a fine mesh colander and then spread them thinly across on a non-stick pan. With medium-low heat, allow the seeds to start to roast. Use a wooden spoon or heat-proof spatula to move them around. Once the black sesame seeds start to pop, they means that they are going to be done soon. Since black sesame seeds are dark, it is hard to tell if they’re starting to burn, so after a small handful start to pop around in the pan, I would remove them from the heat and let them settle for a few minutes.
  • Place black sesame seeds in food processor and grind until fine texture.
  • Add honey to the food processor and then grind until well combined and texture of a paste. Place in bowl on side.
  • In a medium saucepan, on medium heat, combine the coconut milk, sugar and salt in the pan. Stir occasionally until the sugar melts. Once melted, set the pan on the side for about 20-30 minutes, allowing the mixture to cool down.
  • With a whisk attachment to standing mixer, place egg yolks in the bowl. Turn the mixer on low and slowly add the milk and sugar mixture and mix until well-combined.
  • Add black sesame paste to the mixture and continue to mix until thoroughly combined.
  • Pour egg yolk mixture back into the saucepan and turn stove on to medium heat temperature.
  • Continuously stir the mixture until the instant read thermometer temperature reads 180 degrees and mixture will thicken (will coat the back of spatula).
  • Pour custard through the fine mesh sleeve into the large bowl with coconut cream.
  • Stir the mixture thoroughly and add vanilla extract at the end.
  • Set aside for mixture to cool to room temperature.
  • Once cooled, place mixture into refrigerator for at least 8 hours through overnight.
  • When ready to churn ice cream, follow instructions from ice cream maker manufacturer (generally 15-20 minutes in the ice cream maker).
  • Ice cream will appear more like soft serve after it goes through the ice cream maker.
  • Pour ice cream mixture into freezer-safe container to freeze the mixture to become a harder ice cream texture.
  • Store in freezer for at least 3-4 hours before serving.

For Chocolate Ganache:

  • Place the chopped chocolate chips in a medium heat proof bowl and set aside.
  • In a small saucepan, on medium heat, heat the heavy cream until it is just boiling.
  • Remove the heavy cream from heat and pour over the chopped chocolate chips.
  • Allow to sit for a few minutes and then use a wooden spoon or heat proof spatula to stir.
  • Once thoroughly combined, stir in the sea salt.
  • Once the mixture as cooled, it can be used immediately or stored in an airtight container in refrigerator for a few days.

Best way to assemble is to top the cupcake with the marshmallow meringue and then a scoop of ice cream! It’s awesome whichever way you decide to put it together!

Mini Chocolate Cupcake on fork

 

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