Our CL Operations Editor Kim Lawson celebrated her birthday yesterday sans cake. Whaaaaaaat? That's unacceptable!
Today we are celebrating with cupcakes in the office. The birthday girl requested chocolate cupcakes, so here we have chocolate cupcakes filled with creamy ganache, and topped with a girly pink buttercream frosting. The chocolate cupcake recipe is the same one I used for the Mint Oreo Cupcakes I made back in June.
To pipe the flower-like pattern of frosting, I used a Wilton teardrop tip.
Chocolate ganache cupcakes
Adapted from Cooks Illustrated
Yield: 12 cupcakes
2 ounces bittersweet chocolate, chopped fine
¼ cup heavy cream
1 tablespoon confectioners sugar
3 ounces bittersweet chocolate chips
1/3 cup (1 ounce) Dutch-processed cocoa
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon table salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
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.
1. 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.
2. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
3. 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.
Yield: 2 cups
1 stick unsalted butter room temperature
1/2 cup shortening
1/2 tablespoons clear vanilla extract
1 pound confectioners sugar (3.5 4 cups, depending on how sweet you like it)
4-6 tablespoons very cold milk
Red food coloring
1. Cream the butter and shortening in the bowl of an electric or stand mixer.
2. Add the vanilla extract and combine well.
3. Begin adding in the sugar and mixing thoroughly after each addition. Add enough to reach desired sweetness.
4. Blend in a few drops of red food coloring.
4. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.