Isn't this chocolate cupcake with salted caramel and chocolate rum ganache to die for?
It's by My Sweet & Saucy, via Flickr, and they've got the recipe and more drool-worthy photos. You can also check out our previous post about Melody Brandon and Sweet and Saucy.
She writes:
I used one of my favorite recipes for chocolate cake/cupcakes from Ina Garten. I also had some extra chocolate rum ganache left over from another dessert that I tried out, so I decided to use it as a filling for the cupcakes. To make this ganache just heat an equal amount of heavy cream until it begins to boil and pour it oven an equal amount of chopped bittersweet or semisweet chocolate. Let it sit for a few minutes and then stir in 1 Tablespoon or so of rum (depending on the amount of chocolate and cream you used…it’s all up to you). Let the chocolate ganache completely cool until it is scoopable and then fill an pastry bag with the ganache and pipe it into the cooled cupcakes.
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