Chocolate Cupcakes With Whipped Ganache Frosting Food

WHIPPED CHOCOLATE GANACHE

Steps:

• Chop the chocolate and place it in a medium bowl.
• Heat the cream steamy, and until small bubbles start to form around the outer edges (this can be done in a small pot on the stove, or in the microwave). Be careful it doesn't boil over!
• Pour the hot cream over the chopped chocolate, and allow it to stand for about 5 minutes.
• Whisk the ganache until smooth, then allow it to set. (This can be done at room temperature or in the refrigerator. Whisk it every 10 minutes to keep it smooth and lump-free.)
• When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy (about 3 to 4 minutes).

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 CUPCAKES WITH WHIPPED GANACHE FROSTING

Steps:

• Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
• Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
• Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
• Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.

CHOCOLATE CUPCAKES WITH GANACHE AND MARSHMALLOW FROSTING

Steps:

• Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
• In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
• Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
• Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
• In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
• Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.

BOSTON CREAM CUPCAKES WITH CHOCOLATE GANACHE FROSTING

Steps:

• MAKE THE CUSTARD: In a small bowl, whisk 1/4 cup milk with the cornstarch until smooth.
• Add the egg yolks and whisk until blended.
• Combine the remaining milk and sugar in a small, heavy saucepan and bring to a boil over medium heat, stirring occasionally.
• Remove pan from heat and whisk 1/2 the milk mixture into the yolk mixture.
• Return yolk mixture back to the pan and bring to a boil again; boil gently for 1 minute, whisking constantly.
• Remove pan from heat and whisk in the butter, vanilla, and salt; transfer filling to a covered container and refrigerate for several hours, until thickened and completely cool.
• (It's probably easier to make this one day ahead.) MAKE THE CUPCAKES: Preheat oven to 350*F.
• Line 12 jumbo muffin cups with paper liners.
• Whisk together the flour, baking powder, and salt; set aside.
• Place the sugar in a small bowl; split the vanilla bean lengthwise and scrape out the seeds with a small paring knife into the sugar.
• Mix with a fork to distribute the seeds evenly throughout the sugar; set aside.
• Using an electric mixer on medium-high speed, cream together the butter and sugar mixture for 5 minutes, until light and fluffy.
• Add the egg yolks 2 at a time, beating well after each addition, and scraping bowl occasionally.
• Reduce mixer speed to low and add the flour mixture in 3 additions, alternating with the milk in 2 additions; blend until smooth.
• Reserve a scant 2 cups batter; spoon remaining batter into the prepared muffin tins.
• Center about 2 Tbsp.
• custard filling over the batter in each cup; completely cover with reserved batter.
• Bake cupcakes for 22-24 minutes, in 2 batches, or until the tops are golden brown and set.
• Cool for 10 minutes in the tins on wire racks; carefully remove cakes and cool completely.
• MAKE THE GANACHE: Bring the heavy cream to a boil in a small, heavy saucepan over medium heat.
• Remove pan from heat and add the chocolate, swirling the pan so that the cream covers the chocolate.
• Let stand for 3 minutes, to melt the chocolate; whisk gently until smooth, making sure to incorporate as little air as possible into the mixture.
• Set aside to cool to room temperature.
• Spread an even layer of ganache (about 2 Tbsp.) over each cupcake; refrigerate for 40 minutes to set the frosting.
• Serve at room temperature.

CHOCOLATE GANACHE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in chocolate syrup and vanilla extract. Add flour; mix until combined. Stir in chocolate chips. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes; do not overbake. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 30 minutes.
• While cupcakes are cooling, combine chocolate chips, heavy cream, and instant coffee granules for the ganache in a microwave-safe bowl. Microwave at 30 second intervals, stirring between, until melted.
• Dip the top of each cupcake in the ganache. Do not refrigerate.

ULTIMATE CHOCOLATE CUPCAKES WITH GANACHE FILLING(ATK)

Steps:

• FOR GANACHE FILLING: Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
• FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
• Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
• Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
• TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.