Devil's Food Cupcakes W/Chocolate Ganache Frosting & Centers
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
12
ingredients
-
GANACHE
- 13 ounces heavy cream
- 12 ounces bittersweet chocolate (I use a bag of chocolate chips)
-
CUPCAKE BATTER
- 1⁄3 cup cocoa (preferably, but not absolutely, Valrhona or Cocoa Barry Extract. Supermarket cheap stuff works also)
- 1 cup boiling water
- 1 teaspoon vanilla
- 3⁄4 cup mayonnaise (I use fat free and it works fine)
- 2 cups sifted cake flour (I rarely ever sift as I find that cake flour seems to always measure right. I know.. I should)
- 1 cup sugar
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
directions
- GANACHE:.
- In a sauce pan bring your cream to a light boil.
- Then pour in the chocolate and start stirring immediately.
- Keep going until you have a smooth mixture.
- At first this will seem like it's not working as the chocolate hasn't begun to mix with the cream.
- Then, in second, it will start to form. Just give it time.
- Remove from heat and set aside to cool.
- Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.
- Put ganache in fridge until you're ready to use.
- If you're making these in a hurry, start making the batter.
- If not, make the batter when you're ready to start baking your cupcakes.
- CUPCAKES:.
- Pre-heat oven to 375ºF.
- Line cupcake tray with cupcake papers
- Whisk together water and cocoa.
- Set aside and let completely cool. (you can put this in the fridge too).
- When cocoa mixture is cool, whisk in the mayonnaise and vanilla until smooth.
- Meanwhile, combine dry ingredients in the bowl of an electric mixer and mix on low until combined.
- Once mixed, increase speed to medium and beat in cocoa mixture for one minute.
- The batter is supposed to be thin, but I've seen it thin/medium.
- Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full.
- Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake.
- Continue to fill each cupcake until it's 3/4 the way full to prevent spilling batter.
- Check to make sure your oven is at 375º and bake for 15-20 minutes until cupcakes are set.
- Poke with a toothpick to confirm they are done.
- The toothpick should slide out smoothly without any cake on it.
- Once completely cooled (make sure you cool the cupcakes or your ganache will melt), frost with the rest of your ganache frosting.
- You should have extra ganache left over - about a cup.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>