Devil’s Food Cupcakes with Chocolate Ganache Frosting
by Nina | September 11, 2012 5:47 pm
You all know (or maybe you don’t, but now you do know) I LOVE chocolate so when I was trying to figure out what to make for my next post a light bulb went on right above my head. Not literally but you know what I mean, lol. Me and chocolate have a love / love relationship and it’s hands down my most favorite flavor of all time. From chocolate ice cream (what do you know about Ben & Jerry’s Phish Food?) to chocolate candy to chocolate cake; ok I think you get my point.
The ganache icing is the star on this cupcake. I iced mine while the ganache was still warm by holding the cupcake upside down and swirling it in the bowl to create a thin layer of icing. But if you like a thicker more substantial frosting simply refrigerate for about an hour, stirring every 5 minutes, to allow the frosting to thicken. You will be able to frost your cupcakes just like you would with butter-cream.
Also, using coarse salt is very important. I know it may seem counter intuitive but adding salt to sweet dishes actually brings out the sweet flavor. When I ate these cupcakes every once in a while I got a little salty zing on my palate that made everything that much more yummy! I will be making these at least once a month if only to satisfy the little chocolate monster inside of me.
Makes about 32
For the cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
For the frosting:
1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup
2 tbsp chocolate sprinkles for garnish
For the cupcakes:
Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.
Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting.
For the frosting:
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring). Garnish with chocolate sprinkles.
Recipe adapted from Martha Stewart
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