If there’s one thing I know about food blogging, it’s that people love chocolate. And If there’s one thing I know about myself, it’s that I love chocolate. Rich, dark chocolate. So dark it’s healthy. At least that’s what I tell myself. But somehow, I have yet to post a chocolate cake. Sometimes things get consumed before I get ahold of a camera. And we all know a post without a picture is no bueno. This, however, is bueno. Muy bueno.

And they’re perfect for a celebration. I made these for our friends celebrating their 5th wedding anniversary. But they’ll taste just as good at a birthday party or for your weekly cupcake craving. No lie, my husband asks if I’m making cupcakes once a week. All but a couple times a year, I have to tell him no. That poor deprived boy.

Wait a minute. Did I mention they’re filled with ganache?! Guh-nosh! And topped with light and fluffy italian meringue buttercream?! That sounds like heaven wrapped in a paper liner. And if I’m not mistaken, even the cupcake is smiling inside. Therefore, happiness must be found in chocolate. I guess this means I’ll be posting about chocolate again this week. It’s only fair.

Chocolate Ganache Cupcakes

Yield: 24 cupcakes

Chocolate Ganache Cupcakes

Ingredients

CAKE
Dry
1 1/4 c. + 2 tbsp. unbleached all-purpose flour
1/2 c. unsweetened cocoa powder
1 1/2 tsp. baking powder
1 tsp. sea salt
Liquid
1 c. half and half
1 tbsp. vanilla extract
Creaming
1 1/2 sticks unsalted butter, room temp
1 3/4 c. extra-fine granulated sugar
4 large eggs
GANACHE FILLING
3/4 c. 60% bittersweet chocolate pistoles
1/2 c. heavy cream

Instructions

  1. Make cupcakes. Preheat oven to 350º. Set rack in the middle of the oven.
  2. Set out ingredients and equipment. Sift flour. Measure dry ingredients into separate mixing bowl. Add flour and whisk together. Measure liquid ingredients into a separate bowl and set aside. Place butter and sugar in bowl of standing mixer. Crack eggs into a separate bowl and set aside.
  3. In the bowl of a standing mixer fitted with paddle attachment, cream together the butter and sugar on the lowest speed for 3-5 minutes. (This will feel odd, but keep it on low.)
  4. With the mixer still on the lowest speed, add the eggs one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
  5. Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don’t wait for the dry or liquid mixtures to be fully incorporated before adding the next. This should take a total of about 60 seconds.
  6. Stop the mixer and scrape the sides of the bowl all the way down. Don’t miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter’s structure.
  7. Line cupcake pan with paper liners.Fill cupcake liners with batter using a 2-ounce trigger release ice-cream scoop.
  8. Bake for 22 minutes. When the skewer shows a touch of crumbs or comes out clean, the cupcakes is done.
  9. Cool cupcakes for 5 minutes before removing from the pan. Allow to cool completely before assembling.
  10. Make Ganache. While cupcakes cool, prepare ganche.
  11. In a 2-quart, heavy-bottomed saucepan, bring the cream to a light simmer over medium heat.
  12. Meanwhile, measure the chocolate and place it in a heat resistant bowl.
  13. Once the cream reaches a light simmer, pour it over the chocolate. Wait about 10 seconds for the cream to work its way into all of the crevices of chocolate, then whisk to combine.
  14. Let the ganche cool for at least 20 minutes before using. It will begin to thicken.
http://www.thefauxmartha.com/2011/09/12/chocolate-ganache-cupcakes/

To assemble
1.  Make Italian Meringue Buttercream. Never made it before? Watch this video for all the tips and tricks.
2. Cut a cone out of each cupcake as you would cut the stem out of a strawberry. Reserve the cake.
3. Fill cupcakes with about 1 tablespoon of ganache. Place in freezer for 5 minutes to allow ganache to harden a bit.
4. Place the leftover cake back in each cupcake.
5. Use a 2-ounce trigger release ice-cream scoop to ice each cupcake. Fill scoop completely and release.
6. To garnish, sprinkle with shaved dark chocolate.
7. Refrigerate cupcakes. Serve at room temperature. Eat and be merry!

Cake recipe from Cake Love.

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