Week 3: Chocolate Cupcakes with Double Chocolate Ganache Frosting
Hi friends! Another day, another cupcake! This was a little experiment I tried for my little guy today ~ we are both chocolate afficianados ~ or at least have a higly appreciative nature for chocolate. I am trying to tweak my chocolate ganache frosting as it is a work in progress.
Ganache is a rich mixture of chocolate and cream which can be used as a frosting or filling. Depending on how you use it, different ratios of chocolate to cream are used. You can create anything from a light glaze to a dense standalone truffle. Oh the things we can create! Although ganache is very rich and luxurious, it is very easy to make, and worth adding to your baking repertoire.
If you have any suggestions as to how I can make mine better - I welcome your comments!
Best!
Chocolate Cupcake Batter
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla extract; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide the batter evenly among the cupcake liners, filling each about one-third full. The batter really rises so do not fill above two-thirds full, otherwise cups will overflow. Bake until the tops spring back when touched or a toothpick come out clean from the center when tested, about 17-20 minutes.
Transfer cupcakes to a wire rack and let them cool completely.
Chocolate Ganache Frosting
5 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/2 cup whipping cream
1/2 stick butter, softened
1 cup powdered sugar
1/4 cup milk
1 tsp vanilla
Chop chocolates and transfer into a heat proof bowl. Heat cream until bubbles form around the edge of the pan, then pour cream over the chopped chocolates. Let mixture sit for 1 minute then stir until combined. Add stick of butter to the chocolate and stir until everything is melted and combined.
Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture and stir until combined and smooth. Let sit at room temperature until thickened, stirring occasionally.
Beat with an electric mixer until fluffy. Pipe onto cupcakes once completely cooled.
Ganache is a rich mixture of chocolate and cream which can be used as a frosting or filling. Depending on how you use it, different ratios of chocolate to cream are used. You can create anything from a light glaze to a dense standalone truffle. Oh the things we can create! Although ganache is very rich and luxurious, it is very easy to make, and worth adding to your baking repertoire.
If you have any suggestions as to how I can make mine better - I welcome your comments!
Best!
Chocolate Cupcake Batter
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees.
Line cupcake pans with liners; set aside. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt. Add the eggs, warm water, buttermilk, oil, and vanilla extract; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
Divide the batter evenly among the cupcake liners, filling each about one-third full. The batter really rises so do not fill above two-thirds full, otherwise cups will overflow. Bake until the tops spring back when touched or a toothpick come out clean from the center when tested, about 17-20 minutes.
Transfer cupcakes to a wire rack and let them cool completely.
Chocolate Ganache Frosting
5 ounces bittersweet chocolate
2 ounces unsweetened chocolate
1/2 cup whipping cream
1/2 stick butter, softened
1 cup powdered sugar
1/4 cup milk
1 tsp vanilla
Chop chocolates and transfer into a heat proof bowl. Heat cream until bubbles form around the edge of the pan, then pour cream over the chopped chocolates. Let mixture sit for 1 minute then stir until combined. Add stick of butter to the chocolate and stir until everything is melted and combined.
Whisk together sugar, salt, milk, and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture and stir until combined and smooth. Let sit at room temperature until thickened, stirring occasionally.
Beat with an electric mixer until fluffy. Pipe onto cupcakes once completely cooled.
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