My first cupcakes on the blog! Hurray! First I have to explain to you, what “Donauwelle” is. Donauwelle is a typical German cake, which consists of two layers of cake batter, one plain, the other browned with cocoa. On the cocoa cake batter sour cherries are spread. After baking the cake and cooling, a vanilla pudding cream is spread on the cake. Finally the cream is coated with dark chocolate. Heaven’s delight! So you can make a cake instead of these cupcakes, if you are doubling the ingredients you get a whole baking sheet.
But as a piece of Donauwelle cake is heavier than a cupcake and a cupcake looks much sweeter I tried those. And I have to say: they are the best cupcakes I’ve ever made. Ok, I admit it weren’t that many, but this one is definitely the right one to be the first one on the blog.
A really nice bonus, that they are single portions is, that they are really keeping well in the fridge for a few days. This comes from the fact, that the bottom is packed in muffin liners and the top is coated with chocolate. So every cupcake comes fresh out of the fridge.
I made these as a test run for a wedding party and they passed with flying colours. But as they will be eaten then in one afternoon, I will bake them without cupcake liners, as it’s a bit of puzzle work to remove them from under the chocolate glaze.
As I’m not a fan of those heavy butter creams, loaded with sugar, I’m claiming the pudding cream as the new butter cream! It works great, tastes better and contains (almost) no butter. And if the cream is topped with dark chocolate, like in this case, it’s not to sweet either. So no more sugar sweet, fat loaded, heavy cupcakes, here comes the german version 2.0.
In any case I have already more cupcake ideas in my mind, which I will bake soon.
One year ago: Yeasted Meringue Coffee Cake
yields: 9 cupcakes
for the cake:
125 g butter, at room temperature
90 g sugar
1 pinch of salt
200 g flour
1,5 tsp baking powder
2 Tbsp milk
1 Tbsp cocoa
1 Tbsp milk
500 g sour cherries (out of the glass)
for the vanilla pudding cream:
1/2 sachet vanilla pudding/custard powder
250 ml milk
1/2 Tbsp sugar
100 g butter, at room temperature
25 g powdered sugar
for the chocolate glaze:
150 g dark chocolate
20 g coconut fat (gives the glaze a nice shine), I didn’t had any, so I omitted it
Preheat the oven to 180° C. Line 9 moulds of a muffin pan with cupcake liners.
Drain the sour cherries. Drink the juice.
Cream the butter, sugar and the salt. Add the eggs one after another. Mix well. Add the flour and the baking powder as well as the milk and mix well.
Place half the batter in the liners (about one heaped Tbsp per mould). Flatten the batter with a wet tablespoon.
Add the cocoa and the rest of milk to the batter and stir until well combined.
Place the dark batter onto the pale batter and flatten again. Place the cherries onto the cocoa batter and press them slightly in the batter. The cherries will cover almost the whole surface, so 8 cherries should at least be placed onto one cupcake.
Bake the cupcakes for 15-20 minutes. Test with a skewer!
Let cupcakes cool.
Mix the pudding powder with the sugar and a bit of milk. Heat the milk to the boiling point and add the pudding powder mix. Bring again to the boil, so it thickens. If the instructions on the pudding package say otherwise, follow them. You should and up with about 250 – 300 g vanilla pudding. Place some plastic foil directly on the surface to prevent skin building on the pudding. Let it cool completely.
Cream the butter with the powdered sugar. Add the pudding spoon by spoon, until everything is well combined. Spread the cream onto the cupcakes. Therefore add one heaped tablespoon of cream on one cupcake and spread with a knife, until the cherries are well covered. Don’t be shy with the thickness of the cream!
Place the cupcakes in the fridge and cool them thoroughly (at least 2 hours), so the cream will be firmer and won’t smear that much, when you add the chocolate glaze.
Chop the chocolate coarsely and melt it in a bain marie or water bath with the coconut fat. Pour the chocolate glaze with a tablespoon on the cupcakes and spread cautiously with a brush, so the cream is well covered.
Place the cupcakes in the fridge and let the glaze dry.
Enjoy fresh from the fridge!