so i FINALLY made these cupcakes i've been wanting to make. my oldest sister sent me this recipe from a cookbook we gave her for her birthday and after she sent me the recipe she said she's not as much a fan of them as she expected. she didn't really like the cake part. so i figured i'd try them with the birthday bundt cake recipe.
so i mixed that cake recipe with this
Cupcake:
1 pkg Devil's Food cake mix
1 cup water
1/2cup oil
3 eggs
1 tsp vanilla
1/2 tsp cinnamon
1/4 cup powdered sugar for dusting
Prepare ganache (recipe follows), cover with plastic
wrap and place in fridge to chill.
Preheat oven to 400 degrees. Lightly mist 24 cupcake
cups with spray and dust with flour. Mix together
cake ingredients. Spoon 1/3 cup batter into prepared
tins, filling them 3/4 of the way full. (will make 22
to 24 cupcakes). Drop heaping teaspoon full of
ganache onto the top of the batter in each cup. Bake
until cake bakes up around ganache 12-14 minutes. Let
cool one minutes. Run a knife around edges of cups,
lift the cupcakes up from the bottoms of the cups
using the end of the knife, and pick them out of the
cups carefully with your fingertips. Place them on
dessert plates, sift with powdered sugar and serve.
Ganache:
3/4 cup heaving whipping cream
1 1/3 cups semisweet chocolate chips
1 tsp vanilla
Place cream in saucepan over medium heat and bring to
a boil, stirring. Meanwhile, place chocolate chips in
a large stainless steel mixing bowl. Remove the cream
fro the heat and pour it over the chocolate. Stir with
a wooden spoon until the chocolate has melted Stir in
vanilla. Let sit at room temp for 1 hour or chill
20-30 minutes.
i just did the ganache part, then added it to the other cake recipe, put it in cupcake liners and cooked it for 20 minutes at 350° (325° on my crazy oven.)
pictured is one with powdered sugar all over it. unwrapped from the wrapper and upside down.
next time i'll just make hot fudge sunday cake for really molteny (not a word, i know) cake. but these weren't a bad way to eat a cupcake.
5 comments:
if you make ganache will it stay good for awhile? does it dry up fast or separate? I've never made any but want too.
i'm not sure how long the ganache stays good. probably not more than a few days, i would imagine. it stayed well in the cake part, it got somewhat absorbed in and made the whole thing very moist (isn't there a better word to use than that? blech.)
Okay. You used two words on me:
Molteny and Ganache.
Both sound delicious.
Both sound goopy.
Together in a cupcake, they sound like paradise.
Deeeelish.
Sexual chocolate.
i'm pretty sure i ate an entire dozen by myself. loved them i did! a little too much.....
Post a Comment