Before fabricating my cupcakes, I thought I needed a little KitKat taste refresher. My coworker Geo (a Canadian) thought that I should make them more like Canadian KitKat. I had only eaten American KitKats, so he volunteered to bring a KitKat from the Great White North for comparison. I’d like to think Geo for bringing me a stale Canadian Kit Kat (so old that it crumbled when I opened the wrapper) so that I could compare it to a fresh American Kit Kat. Surprisingly enough, the fresh KitKat won the taste test by a landslide. I decided that the important components of an (American) KitKat bar are the crunchy layers and the (extremely) sweet milk chocolate.
I found these wafer cookies at Whole Foods which seemed like the right size to go in the center of a mini cupcake. (Round would have been nice, but you can’t have everything…) Technically, I think the filling between the wafer layers of a KitKat is chocolate, not vanilla, but I thought chocolate cake surrounding that would make it more authentic.
I used my friend Cathy’s grandmother’s chocolate cake recipe. I brought 1/2 cup water, 1/2 cup cocoa, 1/4 cup canola oil, and 1/2 cup butter to a boil, then let it cool. (The original recipe called for 1 cup of water, but I hoped a thicker batter would prevent the cookie from sinking.) Next, I sifted together 1 cup whole wheat pastry flour (trying to be healthy), 1 & 1/2 cups all purpose flour, 1 teaspoonful baking soda, and 1 teaspoonful salt. In another bowl, I mixed together 2 eggs, 2 cups sugar, and 1/2 cup buttermilk. After adding the dry ingredients, I poured in the cocoa mixture and stirred until blended. I SHOULD have added 1 teaspoonful vanilla, but I forgot. (This recipe produced 48 mini cupcakes and a 9×9 square cake.)
After placing heaping tablespoonful of batter in each liner filled cupcake indention (using a cookie scoop), I pushed in a wafer cookie.
I baked the cupcakes for 15 minutes (but probably should have taken them out after 12-13 minutes) then allowed them to cool in the pan for about 10 minutes. I’ve had solid fillings sink in the past, which is why I used a thicker batter. Either the cookies were too light or the batter was too thick because they stayed right on top…maybe too much on top.
I hid the cookie with a layer of melted milk chocolate….
I topped the cupcakes with a swirl of whipped milk chocolate ganache (made by boiling 1 part cream and pouring it over 3 parts milk chocolate chips, allowing it to cool, then whipping).
This is the original product:
and this is the cupcake….
(The cookie was really hard to cut into, so the cake got a little smushed.)
I think that this cupcake successfully conveyed the essence of a KitKat. They went over extremely well at work, so I was pleased. I also ended up with an extra cake in the freezer to use for L=Lollipops (Cupcake Pops).