Baking With Jeanette : How to make Hot Chocolate Cupcakes & Strawberry Pizza

I do not own the rights to these recipes or images used you can find them here:
https://www.spatuladesserts.com/hot-chocolate-cupcakes/
https://butternutbakeryblog.com/strawberry-pizza/


Chocolate Cupcakes
▢100 g (½ cups) Granulated Sugar
▢100 g (½ cups) Brown sugar
▢80 g (½ cups) Vegetable Oil
▢120 g (½ cups) Whole milk room temperature
▢120 g (½ cups) Freshly brewed coffee room temperature
▢1 teaspoon Vanilla extract
▢1 Egg room temperature
▢180 g (1½ cups) All purpose flour
50 g (½ cups) Cocoa powder
▢½ teaspoon Baking powder
▢½ teaspoon Salt
▢½ teaspoon Baking soda

Stabilized Chantilly Whipped Cream
▢460 g (2 cups) Heavy cream 36% fat content, cold
▢150 g (⅔ cups) Mascarpone 41% fat content, cold
▢60 g (½ cups) Powdered sugar sifted
▢2 teaspoon Vanilla extract
▢Melted chocolate
▢Toasted marshmallow
Instructions
Chocolate cupcakes
Prepare your cupcake tin by lining it with muffin liners and preheat your oven to 175℃ / 350℉ (no fan).
With an electric hand mixer, whip together the wet ingredients for 1-2 minutes: room temperature egg, oil, sugar, coffee, milk, and vanilla extract.
Sift dry ingredients together; flour, baking powder, baking soda, cocoa powder, salt then pour the wet ingredients into dry ingredients and fold just until combined.Spoon the batter evenly into the cavities of your cupcake tin, filling each one about ¾ full.
Bake the chocolate cupcake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Do not overbake them, as they can dry out.Cool the baked cupcakes on a cooling rack. They must be at room temperature before frosting.

Stabilized Chantilly Whipped Cream
Place the very cold, high-fat content heavy cream and mascarpone into a mixing bowl along with the sifted powdered sugar.
Whip it up with an electric hand mixer for a minute and then add the vanilla.When the frosting reaches a fluffy and pipeable consistency - after about 2 to 3 minutes - stop whipping immediately. If you continue whipping, the frosting will separate, get runny.
Chantilly cream can be refrigerated for 1-2 days and should not deflate if it was whipped up correctly.Assemble
Optional - prepare a 1:1 ratio chocolate ganache and fill each cupcake with half a tablespoon ganache before frosting. See the recipe in my ganache article.
Move the frosting into a piping bag fitted with a piping nozzle. Frost the cupcakes one by one and then decorate with melted chocolate but not hot chocolate and toasted marshmallows.

For the glazed pi

Shortbread Crust

1 cup (220g) unsalted butter, cold and cut into cubes
1/2 cup (55g) powdered sugar
2 cups (265g) all-purpose flour
Strawberry Sauce
1 cup (235ml) water
1/2 cup + 2 tbsp (120g) granulated sugar
2 tbsp cornstarch
1/2 3 oz box of strawberry jello mix
3 cups fresh strawberries, sliced (about 1 lb)

Cream Cheese Spread

8 oz full fat cream cheese, room temp
1/2 cup (100g) granulated sugar
1/2 tsp vanilla extract
1/4 tsp fresh lemon juice

Shortbread Crust

Preheat oven to 350F and line a pizza pan with parchment paper.
Add the cubed butter, sugar, and flour to a large bowl. Combine using a pastry cutter or your hands until it forms uniform small crumbles that are evenly blended (this can also be done in a food processor).Dump the loose dough out onto the pizza pan and press it down to a 10 inch crust. The dough will be pretty crumbly, so just keep working to pack it down tightly and then shape the edges at the end.
Bake for 10-12 minutes. Let it rest at room temp for about 15 minutes, then transfer to the refrigerator to chill completely. It can also be transferred to the freezer to speed up this process.

Strawberry Sauce

While the crust bakes, make the strawberry sauce.
Place the water, sugar, and cornstarch in a medium saucepan on medium heat. Whisk occasionally but keep an eye on it. It should become glossy and thick when it’s done (about 10 minutes).
Remove it from the heat and mix in the strawberry jello mix. Transfer to the refrigerator to chill while we make the cream cheese spread.

Cream Cheese Spread

When the crust has completely cooled, make the cream cheese spread.
Using a fork, mash and stir together the room temperature cream cheese and sugar.
Once smooth, mix in the vanilla and lemon juice.
Spread it evenly onto the cooled crust then freeze for about 15 minutes, or until the strawberry sauce is completely cooled.
When the cream cheese is set and the sauce is cooled, spread all but 1/2 cup of the sauce on top of the cream cheese.Lay the slices of strawberries on top of the sauce. With the remaining 1/2 cup of sauce, mix in 1-2 tbsp of water to thin it out to a thick syrup-like consistency.
Using a pastry brush, brush the thinned sauce on the strawberries making sure to get the sauce into all the gaps and crevasses.
Chill the pizza in the refrigerator for about 2 hours or until the sauce has set.