Archive for the 'St. Patrick’s Day' Category

Chocolate Ganache Cupcakes

chocolate-ganache-cupcake-3Happy Friday the 13th!  Today Kevin’s office is having a potluck lunch.  Every time they have ANY sort of food related function whether they are celebrating a birthday, a promotion, or a retirement, they all turn to Kevin for dessert.  No, he can’t bake…well he could if all of the ingredients and recipe were laid out in front of him, but anyway… I have been known as “Miss Mia” from day one of us dating and me sending in sweets to his office.  I don’t know why the guys in his office use “Miss Mia”, considering I acquired that name through Kevin helping out with boy scouts, but it works.  So they always turn to Kevin for dessert and ask what marvelous thing “Miss Mia” could send in.  This gets my gears turning and I try to come up with the most creative flavors or dessert I can think of at the time. While I am famous for my cheesecakes, I certainly can’t send them into the office every week.  That would get expensive!

Today, Friday, the office gets chocolate ganache cupcakes…or Hershey’s Holiday Chocolate cupcakes with chocolate ganache and vanilla frosting…or Hershey’s Holiday Chocolate cupcakes with creme de menthe spiked chocolate ganache and Magnolia Bakery Vanilla Butter cream (well, frosting in my opinion).  Oh, and green frosting too since St. Patty’s Day is next week!

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I can’t even give you one word to describe these cupcakes.  They are just that good. I had one last night at 10:30 after I finished icing them with the green frosting.  Oh my! SO scrumptious!  The cake itself is super light and fluffy.  The ganache is extremely creamy with a very nice light mint flavor and the frosting is like silk.  Normally I am not a fan of “American” butter cream or confectioner’s sugar and butter frosting, but this batch is so smooth and has the consistency of marshmallow fluff.  Delicious!

(Oh…check out the difference that lighting makes in your pictures.  The pictures above were taken with natural light this morning, while the picture right above the vanilla butter cream recipe were taken super early this morning in my kitchen lighting.  What a difference in shades of green!)

Hershey’s Holiday Chocolate Cake with creme de menthe chocolate ganache and Magnolia Bakery Butter Cream

serves 24

Ingredients

2 cups sugar

1 3/4 cup all purpose flour

3/4 cup Hershey’s cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk

1 cup strong black coffee

1/2 cup vegetable oil (I used canola oil)

2 teaspoons vanilla extract

Method

Preheat oven to 350°F. Prepare cupcake pans with liners.  Set aside.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, coffee, oil and vanilla; beat at medium speed of mixer 2 minutes (batter will be thin). Pour batter into cupcake liners filling 2/3 way full.

Bake 12- 18 minutes or until wooden pick inserted in center of cupcake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Source: Hershey’s Kitchens

Creme de menthe chocolate ganache

makes enough to top 24 cupcakes

Ingredients

6 ounces heavy whipping cream

8 ounces Ghiradelli bittersweet chocolate chips

1/4 cup creme de menthe

Method

Scald heavy cream in microwave or on stove top.  Pour hot cream over chocolate chips.  Let sit for 5 minutes to allow the chocolate to melt from the heat of the cream.  Whisk mixture together until just combined.  Add creme de menthe and continue to whisk until blended and uniform in consistency.

Let ganache sit on the counter for 10 minutes before topping cooled cupcakes.

When ganache is cooled, lightly spoon a few teaspoons of ganache on top of cupcake, spreading over the entire top of the cupcake.  Let ganache set until “tacky” before icing with butter cream.

Source: Original Recipe

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Vanilla Butter Cream

makes enough for one 2-layer 9 inch cake or 2 dozen cupcakes

Ingredients

1 cup (2 sticks) unsalted butter, softened

6-8 cups confectioner’s sugar

1/2 cup milk

2 teaspoons vanilla extract

Method

Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla.  Fitted with the whip attachment on medium speed, beat until smooth and cream, about 3-5 minutes.  Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.  You may not need to add all of the sugar.  If desired, add a few drops of food coloring and mix thoroughly.

Use and store the icing at room temperature because the icing will set if chilled.  Icing can be stored in an airtight container for up to 3 days.

Source: More from Magnolia

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