CHOCOLATE CHEESECAKE CUPCAKES WITH WHIPPED GANACHE FROSTING
Steps:
- Preheat oven to 325F.
- Line 2 muffin tins with cupcake liners and set aside.
Nutrition Facts : Calories 339 kcal, Carbohydrate 32 g, Protein 4 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 70 mg, Sodium 155 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
CHOCOLATE GANACHE CUPCAKES WITH CHERRY CHEESECAKE
These cupcakes are a delicious Valentine's Day treat, but they're so good you'll want to make them year around. Fluffy and moist, the cupcakes are just as delicious as they look. They're full of chocolate flavor. Pour a glass of milk or brew a cup of coffee and enjoy.
Provided by Didi Dalaba
Categories Other Snacks
Time 1h50m
Number Of Ingredients 6
Steps:
- 1. Prepare your no-bake cheesecake filling. Follow instructions on package regarding milk and setting time. While cheesecake is setting, open up your package of cherries, place in a bowl, and using a very, very sophisticated method "aka a fork", scoop out the big pieces of cherries and discard. Reason we do this is that the bigger pieces of cherries will not pipe thru, it will clog your tip. When cheesecake filling is set, fold in your cherries and set in fridge until ready to use.
- 2. Prepare cake mix according to baking directions substituting the "oil" in the recipe and adding the yogurt instead. Yogurt really enhances a recipe by literally allowing it to be denser but still keeping it very moist. This was exactly the flavor and consistency we were aiming for... a dense, moist piece of goodness!! Place liners in your cupcake tins and add your cake mixture till the cups are 2/3 full. Place in pre-heated oven and bake. When cupcakes are ready, take out and place on cooling rack. After a few minutes, remove the cups and place directly on cooling rack, let cool thoroughly (about 35-45 minutes).
- 3. Once cupcakes have cooled, use your favorite gadget to make holes into the center of each cupcake. Even though I recently purchased a cupcake plunger, I reverted back to my citrus corer. It makes just the right size hole... does that make sense? Maybe I'm just old fashioned!! ;-) Save your plugs. Using a pastry bag and a 21 tip (Wilton), scoop out 1/2 of your cherry cheesecake filling. Place in bag and proceed to fill cupcakes until almost to the top, see below.
- 4. Proceed to plug the filling with the cake plugs you just removed. You will probably have to cut some away because of the now filled cupcakes. You won't need the entire plug.
- 5. Prepare your ganache. Using a microwave-safe bowl, add your chocolate chips and milk. Microwave in 30-second increments stirring thoroughly with whisk after each time. You will see the chocolate ganache become nice and glossy and smooth. This is when you know it's ready. Note, ganache thickens upon standing. So, you can frost them two ways; you can dip the top of the cupcakes into the ready-made more thinner ganache, wait a few minutes and then double dip. Or you can wait a few minutes till the sauce has thickened a little bit and then dip once. That is my preferred method (you know I'm about easy right)? Place on cooling rack and let the ganache set for a few minutes.
- 6. Gather your maraschino cherries and the remainder of your cheesecake filling in the pastry bag. Place a small swirl of filling onto the center of each cupcake and then add a quartered maraschino cherry on top! Enjoy!!
CHOCOLATE CUPCAKES WITH WHIPPED GANACHE FROSTING
Whip the ganache as little or as long as you like, depending on how you prefer the consistency.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 3h5m
Yield Makes about 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
- Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
- Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
- Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.
GANACHE FROSTING
Alton Brown's recipe for two-ingredient chocolate Ganache Frosting from Food Network is decadent yet easy and the perfect topping to cakes, cupcakes and more.
Provided by Alton Brown
Categories dessert
Time 2h16m
Yield approximately 3 1/2 cups
Number Of Ingredients 2
Steps:
- Place the chopped chocolate into the bowl of a food processor.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.
CHOCOLATE GANACHE CUPCAKES
Steps:
- Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
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