Step-by-Step Guide to Prepare Andrew Copley Moist Chocolate Cupcake Topped with Brazo de Mercedes

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, moist chocolate cupcake topped with brazo de mercedes. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Moist Chocolate Cupcake Topped with Brazo de Mercedes is one of the most well liked of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Moist Chocolate Cupcake Topped with Brazo de Mercedes is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook moist chocolate cupcake topped with brazo de mercedes using 13 ingredients and 23 steps. Here is how you cook it.

The ingredients needed to make Moist Chocolate Cupcake Topped with Brazo de Mercedes:

1. Prepare For the cupcake, I just used a box of cake mix
2. Get For the brazo de mercedes:
3. Make ready Meringue:
4. Prepare egg whites
5. Prepare cream of tartar
6. Get white sugar
7. Get vanila extract
8. Take Custard:
9. Take egg yolks
10. Make ready condensed milk (300mL)
11. Make ready water
12. Prepare cornstarch
13. Take vanilla extract

Instructions to make Moist Chocolate Cupcake Topped with Brazo de Mercedes:

1. Preheat the oven at 180C.
2. First, we will do the brazo de mercedes. Separate the egg whites from the egg yolks.
3. Using an electric mixer, beat tge egg whites at low to high speed. When the whites starts to form bubbles, add the cream of tartar.
4. Mix it until it is doubled. Then gradually add the white sugar. Make sure that the sugar is dissolved and properly incorporated with the egg whites to prevent weeping.
5. Mix it untill stiff and its consistency is good for pipping.
6. Now, we move to the cupcake batter. Just follow the instruction from the cake box.
7. Put 3oz cupcake liners on your cupcake pans. And get your small icecream scooper.
8. Put one scoop each on the liners. Then put them in the oven for about 8-10mins.
9. Get the cupcakes out from the oven, then start pipping the meringue on top. Make sure there's a hole in the middle because that's where the custard will be.
10. After pipping the meringue on the top of the cupcake, put it inside the oven for about 10-15mins. It depends on how brown you want your meringue is.
11. While the cupcakws are still in the oven. You can do the custard.
12. First, pour the condensed milk on a pan.
13. Then, fill the can of condensed milk with water.
14. Add the cornstarch into the water then stir.
15. Then, add the water and cornstarch mixture to the condensed milk.
16. Mix it until well incorporated.
17. Put it on the stove, and mix until it forms little bubbles.
18. Gradually add the slightly beaten egg yolks. Don't pour ut all at once. Pour just about half then mix. And then pour the remaining half then mix it again.
19. Mix it until it is thick or its consistency is good for pipping.
20. Set aside the custard to cool.
21. When the cupcakes are done and the custard are cooled, you can now pipe the custard on the hole in the middle of the meringue.
22. Last but not the least, put some confectioner's sugar on top of the cupcake.

So that is going to wrap this up for this special food moist chocolate cupcake topped with brazo de mercedes recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!