Mini chocolate cupcakes

Ingredients

For the cupcakes:

2 ounces bittersweet chocolate, finely chopped

1/4 cup Dutch-process unsweetened cocoa powder

1/4 cup packed light brown sugar

1/4 cup hot brewed coffee

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1/4 teaspoon baking soda

1 large egg plus 1 egg yolkMake the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.

Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.

Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/mini-chocolate-ganache-cupcakes.html?oc=linkback

1/4 cup vegetable oil

1/4 cup buttermilk

1 teaspoon pure vanilla extract

For the frosting:

1 cup heavy cream

2 tablespoons light corn syrup

2 tablespoons unsalted butter

Pinch of salt

8 ounces chopped bittersweet or semisweet chocolate

Method:

Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.

Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.

Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.

Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.


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