Saturday, February 12, 2011

Chocolate Cupcakes with Ganache Filling

These sound quite fancy and, indeed, they're delicious! But they're quite easy to whip up; my 5-year-old daughter did all the mixing. We topped them with peppermint frosting which turned out to be a great, but rich, pairing. Although America's Test Kitchen recommended chocolate frosting on the TV show, my hubby and I agreed that that might actually be chocolate overkill (I know, I know--is that possible?). You probably have all the ingredients on hand, so whip some up for Valentine's Day! That was our excuse....

~Recipe from America's Test Kitchen (this link will no longer work by the end of the year)

Ganache Filling
  • 2 oz. bittersweet chocolate chopped fine (or 1/3 cup good quality bittersweet chips)
  • 1/4 c. heavy cream (I used whole milk)
  • 1 T. powdered sugar
  • 3 ounces bittersweet chocolate , chopped fine (or 1/2 c. good quality bittersweet chips)
  • 1/3 cup (1 ounce) Dutch-processed cocoa (I used regular)
  • 3/4 cup hot coffee*
  • 3/4 cup (4 1/8 ounces) bread flour (I used all-purpose)
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 recipe Frosting of your choice
*this did intensify the chocolate flavor, but I think hot water could easily be substituted.
  1. Combine ganache ingredients in microwave safe bowl; microwave on high for 20-30 seconds. Whisk until melted and combined. Refrigerate until chilled, no more than 30 minutes (mine never hardened...).
  2. Put chocolate and cocoa into medium-sized bowl. Pour hot coffee (or water) over and whisk until chocolate is melted. Chill in refrigerator about 20 minutes.
  3. Start oven preheating to 350 degrees. Line muffin cups with paper liners (do not skip this! Simply greasing the muffin cups will not work for this recipe).
  4. Whisk together flour, sugar, baking soda, and salt in small bowl.
  5. Whisk oil, eggs, vinegar, and vanilla into the chilled chocolate/coffee mixture. Add flour mixture, whisking until combined.
  6. Fill muffin cups evenly. Spoon 1 rounded teaspoonful of ganache onto top/middle of each cupcake. If yours is still runny, it will end up on the bottom of the cupcake. Still good. Just different.
  7. Bake for 17-19 minutes, until set and just firm to the touch. Let cool in pan on a wire rack 10 minutes. Carefully lift cupcakes onto cooling rack and let cool completely (about 1 hour).
  8. Frost!
Makes 1 dozen cupcakes
To store: place decorated cupcakes on a plate and lightly cover with saran wrap. They'll taste and look fine the next day!

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