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Tag: ganache cupcake

  • How to make Crazy Cake with Chocolate Ganache

    How to make Crazy Cake with Chocolate Ganache

    Crazy Cake – one of the best, moist and chocolatey, full of flavor and almost melts in the mouth. Do not use eggs, butter or milk.

    Crazy Cake with Chocolate Ganache Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 8-10 servings
    1 1/2 cups (190g) all-purpose flour
    1/2 cup (100g) sugar
    1/4 cup (30g) unsweetened cocoa powder
    1 tsp (6g) baking soda
    1/2 tsp (2g) salt
    5 tbsp (70g) canola oil
    1 tbsp (15ml) vinegar
    1 tsp (5g) vanilla extract
    1 cup (240ml) hot water
    Ganache
    7 oz (200g) semisweet chocolate, chopped
    1/2 cup (120g) whipping cream

    1. Preheat oven to 350F (180C).

    2. In an 8 inch (20cm) springform pan add flour, sugar, cocoa powder, baking soda and salt. Whisk to combine.

    3. Add the oil, vinegar, vanilla and hot water and whisk again until completely combined.

    4. Use a spatula to spread evenly and bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.

    5. Let it cool slightly and remove the sides of the pan.

    6. Prepare the chocolate ganache. Heat the cream in a small sauce pan, until almost boiling to the edges. Remove from heat and add chopped chocolate. Let sit 1 minute and then stir until smooth.

    7. Spread the ganache on top of the cake leaving 1 inch (2.5cm) border at edge.

    8. Use a spoon to create a flower shape.

    9. Let the ganache set a bit at room temperature before serving.

  • How to make Chocolate Cupcakes with Irish Cream Frosting

    How to make Chocolate Cupcakes with Irish Cream Frosting

    These Chocolate Cupcakes with Irish Cream Topping are both simple and amazing. The cream cheese frosting with a touch of Irish cream tastes great and goes well with chocolate cupcakes. The perfect way to celebrate St. Patrick’s Day or any special occasion.

    Chocolate Cupcakes with Irish CreamChocolate Cupcakes with Irish Cream


    Home Cooking Adventure

    Ingredients

    Makes 12 cupcakes
    3/4 cup (95g) all-purpose flour
    1/3 cup (40g) cocoa powder
    1/2 tsp (2g) salt
    1/2 tsp (2g) baking powder
    1/4 tsp instant coffee
    1/3 cup (75g) unsalted butter, melted
    2/3 cup (135g) sugar
    3 eggs
    1 tsp (5g) vanilla extract
    2/3 cup (150g) sour cream
    3 oz (80g) semisweet chocolate, melted
    Irish Cream Frosting
    9 oz (250g) cream cheese, room temperature
    1/2 cup (60g) powdered sugar
    3 tbsp (40ml) Baileys Irish Cream
    2/3 cup (200g) whipping cream, 35% fat

    1. Preheat the oven to 350°. Line a muffin pan with paper liners.

    2. In a medium bowl combine the flour, cocoa powder, instant coffee, baking powder and salt.

    3. In another bowl mix the butter and sugar until thick and creamy. Add eggs, one at a time, vanilla extract and mix to combine.

    4. With the mixer on low, alternate adding gradually flour mixture and sour cream until all is well incorporated.

    5. Add the melted chocolate and mix to incorporate.

    6. Scoop batter evenly among liners, about 2/3 full each.

    7. Bake for 18- 20 minutes or until a toothpick inserted into the center comes out with a few crumbs.

    8. Let them cool on the pan for about 5 minutes, then remove to a cooling rack to cool completely before frosting.

    9. Prepare the cream cheese frosting: In a bowl, beat cream cheese and then incorporate powdered sugar. Add Baileys Irish cream and mix to combine. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Gradually fold together.

    10. Place the frosting into a piping bag fitted with a (11mm) open star tip and pipe cupcakes.

    11. Decorate with cocoa powder if desired.

    12. Serve immediately or refrigerate until ready to serve. If refrigerated let them get to almost room temperature before
    serving.