Mini CupCakes with Ganache Frosting
oven preheated at 325℉
in a bowl have 2 ounces, (1/4 cup) of semi/bitter sweet chocolate, that is chopped or in chips
1/4 cup of light brown sugar and 1/4 cup of dutch unsweetened cocoa powder mix these ingredients with 1/4 cup of hot brewed coffee.
whisk until chocolate is made smooth, you may need to add mixture to microwave for 15 seconds if you see that the chips have not melted and smoothed out, set aside to cool to room temp
whisk 1/2 cup of unbleached flour and 1/2 cup of granulated sugar, with 1/2 teaspoon of baking soda and 1/4 teaspoon of salt.
in another bowl whisk an egg with an egg yolk 1/4 cup of vegetable oil 1/4 of low fat yogurt or you may use buttermilk, and 1 teaspoon of you flavored liqour or vanilla extract,
whisk the two wet ingredients until smooth and add the flour mixture, using a 1 to 2 tablespoon scoop place in a prepared 24 cup mini cup cake pan that has been lined with cup cake paper
once filled cook in the preheated oven for 15 minutes or until cake tester comes out clean, let them cool completely while you make the frosting.
make the frosting while they bake place 2 tablespoon, of unsalted butter, 2 tablespoons of light corn syrup, 1 cup of heavy cream, bring to a simmer almot boiling point and add the 8 ounces of semi sweet chopped chocolate chips approximately 1 cup, remove from heat and whisk till smooth, once smooth place bowl in a bowl that is prepared with ice water, and in the 15 minutes this is resting whisk so that the sides do not get hard, whisk from time to time until the ganache is smooth like frosting so you can decorate the cupcakes that are cooled.
decorate each cupcake and ENJOY!
No comments:
Post a Comment