Saturday, January 16, 2010

Chocolate Ganache Cupcakes

Just in time for Valentine's Day, I have to share this great chocolate cupcake recipe with you. To be honest, I'm a die hard cake mix fan. Somehow the idea of buying cake flour and sifting seems like way too much work. I just get a mix, dump everything into my Kitchen Aid mixer bowl and turn it on.

This recipe is almost exactly like that! Really! All you do is measure the dry ingredients into a bowl, whisk it up, dump in the wet ingredients, turn on the mixer, and voila!! The result is a fluffy, light cupcake that Jake thought was from a mix.

"Mom, this is the best cake mix ever. What kind did you get this time?"

Recipe adapted from Nosh With Me

2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa
1 1/2 tsp baking powder
1 1/2 baking soda
1 tsp salt
2 eggs
1 cup of milk
1/2 cup oil
2 tsp vanilla
1 cup boiling water

In the bowl for your electric mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt. Set aside.

In a different bowl, measure out the eggs, milk, oil, and vanilla. Set aside.

Dump the milk mixture into the flour mixture, and mix on low speed for 2 minutes until smooth. Then add in the boiling water and mix on low until it's well incorporated. The batter will be really runny at first, but don't worry, as you mix it will thicken up a bit.

Divide the batter between paper lined cups, filling them about 2/3 full. Bake at 350 F for about 22 minutes. Remove from the pan and let cool before icing them.

Makes about 24-30, depending on how big you make them.

The icing is ganache. SO easy and so sinful!

Heat up 3/4 cup of whipping cream with 2 Tbsp of butter until it's hot and the butter is melted. Pour over 8 oz of chopped bittersweet or semi sweet chocolate, stirring, until it's melted and smooth. Allow it to sit for awhile and become a thicker consistency, like pudding. (you can speed this up by putting it in the fridge for a few minutes, but watch carefully!) Then spread it over the cupcakes. For the photo, I found some little heart candies at the store to decorate.

When I made them, the ganache was pudding like and I was worried it would drip down the sides of the cupcakes. Put them in the fridge for about 10 minutes to firm it up.

Store the iced cupcakes in an airtight container in the fridge. The ganache will harden up a bit, becoming this creamy, truffle like topping that you will just LOVE. I know you will.

***For adult ganache, try adding 1 Tbsp of rum or brandy.
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