Recipe reposted with permission, via Emily Luchetti's blog. Emily is a chef and the author of several cookbooks: A Passion for Ice Cream, A Passion for Desserts and Classic Stars Desserts. To see some of her other recipes on her site, click here.
Chocolate Chocolate White Cupcakes
12 cupcakes
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 1/4 cups flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons sour cream
Preheat the oven to 350° F.
Cream the butter and sugar until light.
Add eggs one at a time, making sure to scrape down the bowl.
Stir in the sour cream.
Sift the cake flour, baking powder and salt. Add and mix just until combined.
Line cupcake pans with liners and fill.
Bake until skewer clean, about 15 minutes.
Cool to room temperature. Cut a hole in the center of each cupcake. Fill with the chocolate ganache (see recipe below). Frost with chocolate frosting (see recipe below.)
Two Chocolate Ganache
¾ cup cream
3 ounces milk chocolate, coarsely chopped
2 ½ ounces bittersweet chocolate, coarsely chopped
In a small saucepot bring the cream to a bowl. Remove from the heat and add the chocolate. Let sit for a couple minutes and then whisk until smooth. Refrigerate until pipeable.
Easy Chocolate Frosting
3/4 cup heavy cream
1/2 cup granulated sugar
7 1/2 ounces bittersweet chocolate, chopped or broken into 1-inch pieces
4 1/2 ounces (12 tablespoons) unsalted butter, room temperature and cut into 1-inch pieces.
Heat the cream and sugar in a small saucepan over medium-high heat until small bubbles form at the edge. Remove from the heat, add the chocolate pieces and swirl the pan gently to make sure the chocolate is covered by the cream. Let sit a couple of minutes and then stir until smooth. Transfer to a bowl and cool to room temperature. Whisk in the butter a little at time. Let sit at room temperature until spreadable.
I don't have a photo of the ones above, but did find this photo and if you click through, there's another recipe from her!
Chocolate Chocolate White Cupcakes
12 cupcakes
10 tablespoons (1 ¼ sticks) unsalted butter, room temperature
1 1/4 cups sugar
3 large eggs
1 1/4 cups flour
3/4 teaspoon baking powder
1/8 teaspoon salt
3 tablespoons sour cream
Preheat the oven to 350° F.
Cream the butter and sugar until light.
Add eggs one at a time, making sure to scrape down the bowl.
Stir in the sour cream.
Sift the cake flour, baking powder and salt. Add and mix just until combined.
Line cupcake pans with liners and fill.
Bake until skewer clean, about 15 minutes.
Cool to room temperature. Cut a hole in the center of each cupcake. Fill with the chocolate ganache (see recipe below). Frost with chocolate frosting (see recipe below.)
Two Chocolate Ganache
¾ cup cream
3 ounces milk chocolate, coarsely chopped
2 ½ ounces bittersweet chocolate, coarsely chopped
In a small saucepot bring the cream to a bowl. Remove from the heat and add the chocolate. Let sit for a couple minutes and then whisk until smooth. Refrigerate until pipeable.
Easy Chocolate Frosting
3/4 cup heavy cream
1/2 cup granulated sugar
7 1/2 ounces bittersweet chocolate, chopped or broken into 1-inch pieces
4 1/2 ounces (12 tablespoons) unsalted butter, room temperature and cut into 1-inch pieces.
Heat the cream and sugar in a small saucepan over medium-high heat until small bubbles form at the edge. Remove from the heat, add the chocolate pieces and swirl the pan gently to make sure the chocolate is covered by the cream. Let sit a couple of minutes and then stir until smooth. Transfer to a bowl and cool to room temperature. Whisk in the butter a little at time. Let sit at room temperature until spreadable.
I don't have a photo of the ones above, but did find this photo and if you click through, there's another recipe from her!
Comments
Jenn McKinlay
SPRINKLE WITH MURDER Mar 2010
www.jennmckinlay.com
www.mysteryloverskitchen.com
http://idontdoramen.blogspot.com