Chocolate-Glazed Croissant Cupcakes
Makes 12 cupcakes
For the croissant cupcakes:
1 cup (125 grams) flour
2/3 cup (135 grams) sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons (40 grams) butter, softened
1/2 cup (120 ml) buttermilk, room temperature
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
two croissants, use the best quality you can find (day-old is fine and this a great way to use up any leftovers!)
For the chocolate glaze:
1 cup (175 grams) semisweet chocolate, coarsely chopped
2 tablespoons (28 grams) butter, softened
1/4 cup + 2 tablespoons (88 ml) half and half (or heavy cream)
1 teaspoon powdered sugar, optional
pinch of salt
Make the cupcakes: Preheat the oven to 325 and line a muffin tin with 12 liners. Set aside. Cut off the crispy ends of the croissants (this will be your garnish!) and chop them very finely. Transfer to a little bowl and set aside. Roughly chop the remaining croissants (you should have about 2 cups when chopped) and set aside while you prepare the batter.
Combine the flour, sugar, baking powder, salt and butter in a large bowl. Use an electric mixer to fully incorporate the butter until the mixture resembles sand.
Measure the buttermilk into a liquid measuring cup, add the egg and extracts, and whisk well until smooth. Pour the liquid into the flour mixture – and using a rubber spatula and several quick strokes – stir to just combine. Fold in the chopped croissant pieces. Be careful not to overmix.
Divide the batter evenly between the 12 cups. Bake for 20 minutes or until a tester comes out clean. Let the cupcakes cool.
Make the glaze: In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter together until smooth, then remove from the heat. Meanwhile, whisk the powdered sugar (if using) into the half and half (or heavy cream) and heat until just warm and small bubbles are beginning to form around the edges of the pan. Pour the warm liquid over the chocolate mixture, set stand for a minute or two, then whisk until smooth and glossy. Spoon the glaze over the cupcakes and sprinkle each with a pinch of the reserved finely-chopped croissant.