This sweet world I embarked on has been more sour than sweet lately. But I’ve decided that the negative vibes I’ve been getting from, let’s call this person “party pooper”, cannot get me down. But they do, because there has been too much unnecessary derision and tension lately.
The pastry/baking world can be difficult and demanding. However, it does not have to be as harsh, stringent, or as hostile as this particular person has made it out be. To this particular party pooper: I hope that I’m never as discouraging and uninspiring to my “disciple(s)” as you are and have been to me. I wish to encourage them and be strict if and when necessary, but never make them doubt their skills and ability continuously.
Note: It’s acceptable to be stern and bossy when you’re in charge, but not to be a plain sour and unpleasant human being..everrrry single daaaaay. Go fix that; for your own sake and mine. Because you kind of suck.
So I want reassurance. This week I need to comfort and to remind myself that I do love what I do because honestly, you (party pooper) make me doubt it occasionally. Oh yeah, you have that power, but I will fight back until I win this battle.
For the spark of reassurance that I crave, I will create a chocolaty ganache cupcake recipe.
Am I even capable of designing and writing a recipe??? Do I have the acquired skills to make such simple cupcakes??
(See what you’ve done party pooper?)
But yeah….back to much sweeter and nicer topics: chocolate ganache cupcakes. Boooya! Who’s the mean boss now?
– Chocolate cake + ganache filling and frosting = very chocolaty cupcakes.
– The sour cream will contribute to a smooth and moist cupcake with a subtle tang.
– The ganache frosting will also contribute the smooth feel and richness of this cupcake.
– Adding sugar in the form of syrup instead of granulated sugar will also add moistness.
**Yield: About 15 cupcakes**
Ingredients for Chocolate Cupcakes:
8 oz cake flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
5 oz water
8 oz sugar
1 oz cocoa powder
4 oz eggs
4 oz vegetable oil
4 oz sour cream
1 tsp vanilla
Ingredients for Chocolate Frosting:
8 oz heavy cream
8 oz semisweet chocolate, finely chopped
1 tsp honey
Procedure/Recipe for Chocolate Cupcakes:
1. Sift cake flour, baking soda, baking powder, and salt into a large bowl. Set aside.
2. Combine and heat sugar and water in a small saucepan to create a simple syrup. Stir until all sugar has been completely dissolved.
3. Add cocoa powder to simply syrup and whisk until fully incorporated. Allow syrup to completely cool down.
4. Meanwhile, whisk eggs, vegetable oil, sour cream, and vanilla together. Drizzle in simple syrup and continue to whisk until everything is well blended.
5. Combine the wet and dry mixtures together, just enough so that all ingredients are incorporated into the batter. Do not over mix. Allow batter to rest 20-40 minutes.
6. Fill prepared cupcake tins with about 1/4 cup batter. Bake at 375 F for about 15-20 minutes, until a toothpick that is inserted in the center tests clean. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Let cool completely before frosting.
Procedure/Recipe for Chocolate Ganache Frosting:
- Heat heavy cream and bring to a simmer.
- Put chopped chocolate in a large bowl and pour simmered heavy cream over chocolate. Allow cream and chocolate to rest for about a minute so that chocolate softens and melts.
- Stir/whisk mixture gently from the center and whisking outwards until everything is well emulsified.
- Set chocolate-heavy cream mixture aside and allow it to cool completely at room temperature and it’s a pipeable/spreadable consistency.
Procedure/Recipe for Chocolate Frosting:
1. Place ganache into a piping bag that has a long and thin tip. Poke surface of cupcake and insert tip in center of cupcake. Squeeze until ganache fills the center of cupcake. Repeat procedure with all cupcakes.
2. Change the tip on piping bag to # 3 star tip. Pipe a rosette or other designs onto the surface of cupcakes.
Just have fun!
Finish cupcake with chocolate curls, chocolate shavings, finely chopped nuts, or sprinkles if desired. Can also serve cupcakes with plain frosting. If using chocolate decor over frosting, it would ideal if the chocolate is tempered. As you can probably tell, the chocolate I used was not in temper because it’s streaky 😦
– chocolate delight
– moist and soft cake
– some cupcakes had more frosting than others. The more ganache frosting there is, the richer and chocolatier (is that a word???) the overall experience will be.
Results/Conclusion: Making and tasting these chocolate ganache cupcakes made me forget about the party pooper dilemma…at least for a good while.