Whenever you come in touch with the Austrian kitchen and the food it offers, you will at some point cross the famous “Sachertorte”. For me this is the Austrian version of Marmite because many people don´t like it and other people love it to death. I would describe myself as a person who eats “Sachertorte” when it is on the table, but I would´t order one at a Café. But when living in Salzburg the “Sachertorte” is omnipresent. People talk about the “Sachertorte”, People buy the “Sachertorte” and of course People eat the “Sachertorte”. One of those “Sachertorte”-fans is my littlest sister, so of course we had to go to the “Hotel Sacher” in order to eat an original “Sachertorte”. In there I saw a smaller version of a “Sachertorte”, which made me think about “Sachertorte” in version of a Cupcake. I had to try it and came up with this recipe and I have to say I love this version of “Sachertorte” the most!
“The authentic recipe is a preciously guarded secret, developed in 1832 by Franz Sacher, who aged just 16 at the time of its creation, was working as an apprentice at the court of Prince Metternich. Rumour has it, the talented young chef pulled the recipe out the bag while under pressure to create a new dessert for the prince and his guests. The sachertorte was born and became an instant success”
You will need for 24 Cupcakes:
For the cupcakes:
- 350 g plain flour
- 370g caster sugar
- 60g cocoa powder
- 1 tsp. bicarbonate of soda
- 1/2 tsp salt
- 150g chocolate chips
- 1 Cup cold coffee
- 1 Cup buttermilk
- 225ml vegetable oil
- 3 large free range egss
For the chocolate buttercream:
- 300g unsalted butter, softened
- 540g sifted icing sugar
- 4 tbsp. milk
- 180g melted dark chocolate, cooled
- 200g apricot jam without pieces
1.In a bowl sift all your dry ingredients for the cupcakes and stir until everything has the same colour. Leave that to one side. In another bowl put your coffee, oil, buttermilk, and eggs and mix it all together.
2.Preheat your oven to 160 C°. Add the dry to the wet ingredients and stir until mixed together. Transfer it into a jug, so it is easier to fill your cases. Prepare a cupcake tin with some cupcake cases and fill them up with your dough. Put them in the oven for 24 minutes or until a skewer comes out clean. Leave them to cool completley.
3. For the filling, heat up your apricot jam so that it is a little bit runny. Fill it into a piping bag. With an apple skewer or knife, get the middle of your cupcake out. Then fill it with the apricot jam.
4.In the meantime prepare your buttercream by whising the butter on a high speed until it is very pale (5-10 minutes). Sift the icing sugar to the butter and whisk again. Start slow and peed up then for about 5 minutes. Put in 4 tbsp. of milk and whick another 4 minutes. Lastly get your lovely chocolate (make sure it is not hot at all) and add it to the butter mixture. Give it another 2 minutes of mixing and make sure you have an even colour. Fill the buttercream in a piping bag. Decorate your cupcakes with the buttercream and enjoy a cupcake á la Sacher.