Welcome to my games, you gay and lucky souls! Er…I mean my blog. You see, I’ve been listening to The Devil’s Carnival soundtrack endlessly for the week it’s been out. I’m addicted. The voice talent in this movie is tremendous, and the soundtrack manages to paint a vivid picture of the plot before you even hit a theater. I can’t decide which is my favorite, but Trust Me, the Scorpion’s song, is definitely waaaaay up there. The man has a gorgeously angelic voice, and the lyrics are shiveringly intense.
So for his cupcake recipe, I wanted to preserve that sweet and dark quality. And I think I managed it! Better Than Sex cake (devil’s food cake, with toffee mixed in and caramel sauce on top, allowed to soak into the cake), topped with sweet vanilla pastry cream and bittersweet chocolate ganache. It ends up perfectly satisfying and delicious. I topped it with a tiny fondant scorpion, and put edible glitter on some. I mean, the blog is called Sugar and Spice and Everything Sparkly—I gotta start living up to the name! ;) And everything’s better with glitter.
That said, this recipe (fittingly) gave me hell. The cupcakes and ganache went fine, but oh my god the pastry cream. It just would not thicken! I know what I did wrong, though, and I’ll discuss it in the recipe. I finished around midnight and promptly collapsed onto my bed—but not before grabbing a cupcake. Worth it? 100%. And now I know how to do it right for next time!
This recipe is in several parts, so I’ll write them in the order they need to be made.
Vanilla pastry cream
2 cups half-and-half
½ cup sugar, divided into 6 tbsp and 2 tbsp
Pinch of salt
5 large egg yolks
3 tbsp cornstarch
4 tbsp cold unsalted butter, cut into 4 pieces
1½ tsp vanilla extract
Heat the half and half, 6 tbsp of sugar, and salt in a saucepan over medium-high heat, stirring once in a while, until simmering. Things I learned yesterday: cream takes forever to heat up. While you’re doing this, mix the egg yolks and remaining 2 tbsp sugar in a medium bowl. Add the cornstarch and mix until uniform. When the half&half mixture is done simmering, add it slowly to the eggs, whisking so you don’t scramble them. Transfer the mixture to the pan again and heat it on the stove on medium, whisking, until the mixture is thickened and bubbling a little. This is where I screwed up. The recipe I used says about 30 seconds, but by then my cream was nowhere near simmering or thick. I figured it was better not to burn it, and that it would thicken up in the fridge. I was wrong. Simmer it as long as it takes to thicken up. Then take it off the heat and whisk in the butter and vanilla. Once they’re incorporated, strain it through a wire mesh and chill it in the fridge (with plastic wrap over top so it doesn’t form a skin) for at least three hours before using.
While that’s chilling, make your cupcakes.
Better Than Sex cupcakes
For the cupcakes:
9 tablespoons dark (dutch-process) cocoa powder
1 1/2 cup all purpose flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 stick (1/2 cup) unsalted butter
1 1/2 cup granulated sugar
2 large eggs
1/2 cup strong coffee
1/2 cup milk
1 cup toffee bits (I used 1/2 cup, but I feel like it needed more)
For the caramel drizzle:
3/4 cup caramel sauce
3/4 cup heavy cream
Line your cupcake tin and preheat oven to 350 F. Whisk together your cocoa, flour, salt, baking soda, and baking powder in a medium bowl and set aside. Cream your butter and sugar together in the bowl of a stand mixer until fluffy. Then add your eggs one at a time, scraping down the sides to make sure everything’s incorporated. When that’s a pale yellow paste, combine your coffee and milk in a separate cup. Add first half your flour mixture to the mixer bowl, mix it up, scrape the sides, add your coffeemilk, scrape the sides, and then add the rest of the flour mixture and mix until combined. You should have a nice thick batter. Fold in the toffee bits, then scoop into cupcake liners and bake 22-25 minutes.
While they’re baking, make your caramel sauce. Heat the cream and caramel sauce in a saucepan over medium to medium-high heat, until combined and thin. Cut slits into the tops of warm cupcakes and spoon a bit of caramel ganache on top while they’re still warm (not too much, or you’ll soak your liners).
9 oz bittersweet chocolate
1 cup heavy cream
You’re in the home stretch! Chop your chocolate and place it in a medium heat-safe bowl. Heat the cream over medium-high heat to a boil, but watch it carefully so it doesn’t boil over. Pour it over the chopped chocolate and stir til it’s melted and smooth. Let it cool for a moment.
Smooth your pastry cream over the cooled cupcakes and pour chocolate ganache on top. Then grab a cupcake to enjoy because you deserve it, and pop over to The Devil’s Carnival forum, buy the soundtrack so you can swoon over Trust Me, or buy your tickets to the road tour!