March 10, 2011, 12:41 am
Filed under: Dessert, Food and Recipes | Tags: , , ,

It’s about time that I wrote a post about ganache. Seriously. I apologize for not writing about the food that inspired the title of this blog until now.

Ganache. What is it? Ganache is a French term used to describe a mixture of chocolate and cream. It can be used for a glaze, filling, or thick icing, like the application we will use here.

I’m a serious chocoholic. That’s no lie. I have trails of chocolate bits stashed here and there into nooks and crannies for whenever the craving hits. I prefer the dark stuff, the seriously rich, wine-like, near bitter stuff. But I’ll take whatever form I can get. It doesn’t matter. Just hand it over.

Inspired by a friend’s birthday, and my favorite cupcake at my local bakery, called the Prozac (how can you not like that??), I decided to make some serious chocolate on chocolate action in the form of cupcakes. I wasn’t sure what recipe to use, never having made chocolate cupcakes before. So, I turned to the baking and entertaining guru: Ina. I sure am glad I did.

These cupcakes turned out to have a moist, dense, almost brownie like texture with a thick coating of dark chocolate icing. The cupcake was just sweet enough to remind you it was dessert, but not so overly sweet that the chocolate was overpowered in any way. Decorated with a few sprinkles for a little flair, the beauties were a sight to behold. If you’re feeling naughty, happy, or sad, these cupcakes will suit. They are hands down a chocoholic’s dream come true.

Chocolate Ganache Cupcakes
Slightly adapted from Ina Garten


For the batter:
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
1 and 1/2 cups chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
A pinch of salt

For the icing:
1/2 cup heavy cream
1 cup good dark chocolate chips (I used Ghirardelli brand)
1 teaspoon instant coffee granules
1 tbsp corn syrup
1 tsp vanilla extract
Pinch of salt

1. Preheat your oven to 325. Line your muffin tin with paper liners. The original recipe states it will make 12, but it made 15 for me. All the better.

2. With either a hand mixer or in the bowl of your stand mixer, beat together the butter and sugar until well combined, light, and fluffy. Add your eggs, one at a time, thoroughly incorporating each egg after each addition. Mix in the chocolate syrup and vanilla. Add the pinch of salt and flour, mixing until just combined. Do not over mix here, better to get the last few stirs in with a spatula than over mix. It will make your cupcakes tough. The batter will be thin.

3. Fill cupcake liners until just under full. Like I said, it made 15 for me, but may be the size of my muffin tins. Bake for around 25-30 minutes. Be careful not to over bake. Mine took right at 30.

4. Allow the cupcakes to cool in the tins until cool enough to handle. Around 20 minutes.

5. Make a double boiler. Place a large pot over medium high heat with about an inch to two of water in it. Place a glass bowl over the opening, bring water to a boil. You want the water simmering, but not touching the bottom of your bowl. This heats the chocolate gently without burning it.

6. Add all icing ingredients to the bowl, stir until well melted, thick, and chocolate is shiny.

7. Dip the top of the cooled cupcakes in the icing and then place onto a cooling rack for chocolate to set. Before it sets, decorate as desired with sprinkles, colored sugar, or you can leave them plain!

8. After chocolate has set, serve and eat until your heart is content.

Note: I had some leftover icing. You may too. Don’t waste that good stuff!! Chill it in the fridge and make these homemade truffles!


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