Sunday, August 14, 2011
Happy Birthday to my Grandad Sam!
Today he is 86 years old and I thought I'd try a new recipe for Chocolate Fudge Sundae Cupcakes! In pictures I saw online they looked De-Lish and after tasting them they were! The cupcakes themselves were very time consuming so if you have a free afternoon then I recommend trying it out-- because if you love chocolate then these are a must try! And of course they are too cute.
These Chocolate Sundae Cupcakes don't have any ice cream in them, but only resemble sundaes (sorry, you ice-cream-o-holics). But they just may be better than an ice cream sundae. The base is a chocolate cake, which is then cored and filled with chocolate ganache, piped with vanilla buttercream, and then topped with sprinkles and a cherry, oh yes, and more ganache.
Here is the recipe I got from http://clclt.com/ :
Makes 12 cupcakes
1 cup sugar
3/4 cup + 2 tablespoons all-purpose flour
1/4 cup + 2 tablespoons cup cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Fill cups 2/3 full with batter. Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
Once cooled, core the cupcakes to take out the middles. Don't core them all the way through though – you still want some on the bottom. Just 2/3 deep works. Fill cupcakes with chocolate ganache (recipe below). Save any leftover ganache because you will be using it for the ganache glaze(see recipe below). Frost with buttercream (recipe below) using a round piping tip, then drizzle on chocolate ganache glaze over buttercream. Add the sprinkles before the ganache cools. Push a maraschino cherry into the top of each mound of frosting. Enjoy!!!
Chocolate Ganache Filling
Makes enough to fill 12 cupcakes, and for glaze
8 ounces semisweet chocolate
2/3 cup heavy cream
2 tablespoon butter, room temperature
Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and stir until combined.
Vanilla Buttercream Frosting
Makes enough to frost 12 cupcakes
6 ounces (1 1/2 sticks) unsalted butter, softened
8 ounces confectioners’ sugar, sifted 1/4 teaspoon pure vanilla extract
Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.
Chocolate Ganache Glaze
Leftover Chocolate Ganache Filling
1 tablespoon corn syrup
Add corn syrup to the leftover ganache. Heat over a double broiler and stir until smooth and shiny.
Here's a dissected cupcake: