Chocolate Ganache Cupcakes

Barefoot Contessa

Chocolate Ganache Cake is such a Barefoot Contessa classic we made it into waiting
cakes for 600 people we’ve made it into individual Ganache cakes but what everybody
remembers most is the chocolate Ganache cupcakes with a little candy violet on top so
that will be very fun to do for the Barefoot Reunion so to make it I’ll start with ¼ pound
of butter of room temperature very important and a cup of sugar. It has got a secret
ingredient and I’ll show you.

I’m going to beat those together until they’re light and fluffy. 4 extra large eggs at low
speed have the eggs 1 at a time until they’re well mixed in. Now comes the secret
ingredients chocolate syrup. I know it sounds odd in a cake but it’s really good 16 ounce
can. This recipe originally comes from my friend Devon Fredericks who owned Loaves
& Fishes when she was like 25 years old. It’s an amazing cook. 1 tablespoon of good
vanilla extract and the last thing is a cup of flour just sprinkle it in slowly so it doesn’t get
lumpy and this is the point where you want to mix in the flour just enough but don’t over
beat it otherwise it will make a tough cake.

Now it looks really good. It smells so chocolaty. So this is enough for one 8 or 9 inch
cake but I’m going to make 12 cupcakes out of it so we use a muffin pan a very
inexpensive muffin pan from the hardware store and an ice cream scoop which gives you
prefect cupcakes every time. It’s much easier to measure. You want them almost filled
they don’t rise too much and then later after they cool I’m going to use shiny chocolate
glaze double chocolate. Double trouble.

So I’m going to bake this at 325. For about 25 to 30 minutes. Everybody likes a nice
chocolate cake with icing that it will be the for my chocolate I’m going to do a chocolate
ganache icing just a shiny chocolate glaze really easy to make so a double boiler which is
basically just a heat proof bowl and put a half a cup of heavy cream. Half a pound of semi
sweet chocolate chips and because I always like coffee and chocolate it gets a real depth
of flavor and take a spoon of instant coffee granules so I’m going to let that sit in the
water until it just melts. I don’t want to burn it. Stir it along there.

So the ganache is still a little bit warm so it’s easy to pour isn’t it amazing how shiny it is
its just gorgeous and you can really taste a little bit of coffee in it and it really brings out
the chocolate flavor. I can’t imagine the big vats of ganache we used to make for
chocolate wedding cakes. For such an unusual wedding cake like covered in fresh violets
and white roses it’s so beautiful big shiny chocolate wedding cake. I have wonderful
candied violets that we use to use that is put on each one edible violets. This is sometimes
a little hard to find but if you find a bakery supply store or specially food store or cake
decorating store something like that.

Chocolate Ganache cupcakes remember this!