Chocolate Cupcakes With Ganache And Marshmallow Frosting Food

MOIST CHOCOLATE CUPCAKES WITH GANACHE FILLING

Steps:

• 1. Preheat oven to 350°F (176°C) and line cupcake pan with cupcake liners.
• p id="instruction-step-2″ class="p2″>2. Combine flour, baking soda and salt in a medium sized bowl. Set aside.
• p id="instruction-step-3″ class="p2″>3. Add butter and sugar to a large mixing bowl and cream together on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see a noticeable change in color and texture.
• p id="instruction-step-4″ class="p2″>4. Add the eggs one at a time, beating until combined.
• p id="instruction-step-5″ class="p2″>5. Combine the cocoa powder, vanilla and water and stir until combined. Add the mixture to the cake batter and mix until well combined.
• p id="instruction-step-6″ class="p2″>6. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix until combined. Add the milk and mix until combined, scraping down the sides as needed. Add the remaining flour mixture and mix until well combined. 7. Fill cupcake liners about 3/4 full and bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 8. Remove cupcakes from the oven and allow to cool. 9. To make the ganache filling, add the chocolate chips and vanilla extract to a medium sized bowl. 10. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. 11. Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth. Set aside to cool until at least room temperature. You could also refrigerate it until cold. 12. When you're ready to build the cupcakes, make the frosting. Add the butter to a large mixer bowl and beat until smooth and creamy. 13. Add about half of the powdered sugar and mix until smooth and well combined. 14. Add the cocoa powder and mix until well combined and smooth. 15. Add the vanilla extract and 2-3 tablespoons of water or cream and mix until smooth and well combined. 16. Add the remaining powdered sugar and mix until smooth and well combined. 17. Add more water or cream until desired consistency is reached, then add salt. 18. To put the cupcakes together, use a cupcake corer or knife to remove the centers of the cupcakes. 19. Fill the centers of the cupcakes with the ganache filling (about a 1/2 tablespoon of ganache per cupcake), then pipe the frosting onto the cupcakes with the chocolate buttercream. I used Ateco tip 844. I also dusted the tops of the cupcakes with a little cocoa powder, if you'd like to do that. 20. Serve cupcakes at room temperature, but store in the fridge. Cupcakes are best eaten within 2-3 days.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
• Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
• For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.

CHOCOLATE CHEESECAKE CUPCAKES WITH GANACHE FROSTING

Steps:

• Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
• In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside. Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute. Add the egg and stir until just combined. Gently add half of the flour mixture and stir until just incorporated. Mix in the milk. Add the remaining flour mixture and stir until combined. Set aside.
• In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla. Stir in the chocolate chips and walnuts.
• Fill prepared cupcake liners with enough chocolate batter to just cover the bottom. Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
• Bake for 20 minutes. Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
• Dip each cupcake into the ganache, forming an even layer of frosting. Place in the refrigerator to set, about 15 minutes.
• Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using). Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes. Remove from heat and let stand for 5 minutes.
• Yield: 1 cup
• Prep Time: 5 minutes
• Cook Time: 4 minutes
• Inactive Prep Time: 5 minutes

CHOCOLATE FUDGE CUPCAKES FILLED WITH CHOCOLATE FUDGE COOKIE BAR AND MARSHMALLOW MERINGUE FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
• Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
• Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!
• Preheat the oven to 350 degrees F.
• Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.
• Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

CREAM-FILLED CUPCAKES

Steps:

• Prepare and bake cake batter according to package directions, using 24 paper-lined muffin cups. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; beat in the salt mixture., Cut a small hole in the corner of a pastry bag; insert round pastry tip. Fill the bag with cream filling. Push tip through the top of each cupcake to fill center. , Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a dipping consistency., Dip cupcake tops in ganache; chill for 20 minutes or until set. Store in the refrigerator.

GANACHE FROSTING

Steps:

• Place the chopped chocolate into the bowl of a food processor.
• Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

CHOCOLATE MARSHMALLOW CUPCAKE

Steps:

• Preheat the oven to 325 degrees F. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
• Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
• Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
• Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
• To make Marshmallow Frosting:
• In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
• To make Chocolate Ganache:
• Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.

CHOCOLATE CUPCAKES WITH MERINGUE FROSTING

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini muffin pans with paper liners; lightly spray the liners with cooking spray. Soak the prunes in a bowl with 3/4 cup hot water until softened, about 10 minutes. Pour into a blender and puree until smooth.
• Whisk the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl, whisk the prune puree, brown sugar, eggs, yogurt, vegetable oil and vanilla. Fold the wet ingredients into the dry ingredients until just combined (it's fine if there are a few lumps).
• Divide the batter among the muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 18 to 20 minutes for standard-size cupcakes, or 12 to 14 minutes for minis. Transfer to a rack and let cool in the pan, 10 minutes, then remove from the pan to cool completely.
• Make the frosting: Whisk the egg whites, granulated sugar, cream of tartar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the sugar dissolves, 1 to 2 minutes. Remove the bowl from the pan. Transfer the egg white mixture to a stand mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 3 to 5 minutes. Sift in the cocoa powder and add the vanilla and orange zest; beat to combine. Spread the frosting on the cupcakes.

CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Cupcakes: sift the flour, cocoa, baking soda, baking powder and salt into the bowl of a heavy mixer fitted with the paddle attachment; add sugar.
• Turn the mixer on low and add, in order; water, milk, eggs, oil and vanilla; scrape down the sides of the bowl and beat on medium, briefly, to achieve a smooth batter.
• Scoop the batter into muffin tins lines with paper baking cups; each cup should be about half full; slide the tins onto a baking sheet and bake at 325° until a toothpick inserted into the center comes out clean, about 30 minutes.
• While cupcakes are cooling, prepare the frosting.
• Frosting: Cream the butter in the bowl of a mixer, using the paddle attachment; beat in the corn syrup, vanilla and salt.
• With the machine off, spoon in the cocoa; carefully turn the mixer on low so as to avoid death by cocoa inhalement; do likewise for the sugar, in three parts; last, add the cream then beat until fluffy.
• .
• When the cupcakes are completely cool, frost generously and shake on some sprinkles if you like.