Pingüinos

Products Used
Homemade Pingüinos Dixie

Ingredients

Pingüinos

  • 1 1/2 cups all-purpose flour*
  • 1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 2 eggs, room temperature
  • 1/4 cup sour cream
  • 1/2 cup buttermilk
  • 3/4 cup + 1/2 teaspoon warm water
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract

Filling

Ganache

  • 1/3 cup heavy whipping cream
  • 1 cup semi-sweet chocolate chips

Vanilla Icing

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

  1. For cupcakes, preheat oven to 350°F.
  2. Line a 12-count cupcake pan with liners and an additional pan with 4 liners (16 total). Set aside.
  3. Whisk together flour, sugar, cocoa, baking soda, baking powder, and salt in a bowl of a stand mixer. Add eggs, sour cream, buttermilk, water, oil, and vanilla. Mix on low-medium speed until combined. 
  4. Divide batter between liners. Bake for 20-22 minutes or until when tested with a toothpick, it comes out clean.  Let cool in pan for 5 minutes.  Finish cooling on a cooling rack.
  5. For filling, while cupcakes cool, place butter in a large mixing bowl and beat until creamy. Add powdered sugar in tablespoon increments until mixed well. Stir in marshmallow crème until completely mixed. Place mixture in a pastry bag with an 11 size tip.  Set aside.
  6. Remove a 1/2-inch center piece of cupcake with a small knife or cupcake corer. Pipe in filling and replace core of cupcake on top of filling.  Repeat until all cupcakes are filled.
  7. For ganache, place cream in a small saucepan over low-medium heat.  Bring to a boil, remove from heat and stir in chocolate chips. Stir until chocolate is melted and smooth. Spread chocolate ganache on top of each cupcake. 
  8. For icing, place butter in a mixing bowl. Mix on medium speed until smooth.  Add sugar and mix on low for 1 minute.  Mixture should be dry. Add milk and vanilla and mix until mixture is smooth. Place mixture in a pastry bag with a size 3 tip. Decorate, making a loop design across top of each cupcake.  Set aside to cool and set. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ericka Sanchez @nibblesandfeasts.

Rate & Review
or to post comments
Jun 15, 2021

Ohhhh so good!


Oops.. there is no Spanish translation to this recipe