I made these cupcakes for a work party. They're Dorie's chocolate cupcakes again, the same ones we made for the tea party. I loved addition of the ganache filling and the sour cherry in the icing. Next time, I'm going to either swap the icing for a buttercream or use mascarpone instead of cream cheese. I want the icing to be firmer and with a stronger sour cherry flavor.chocolate-filled sour cherry chocolate cupcakes
cupcakes:
chocolate cupcakes (Baking, Dorie Greenspan)
1 C flour
1/4 unsweetened cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1 cube unsalted butter, at room temperature
1/4 C sugar
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/2 C buttermilk
2 oz bittersweet chocolate, melted and cooled
Grease 2 miniature muffin tins and line with muffin cups. Preheat oven to 350.
Mix together dry ingredients (except sugar). Beat butter until soft and creamy. Add sugar and beat 2 min. Add egg, then yolk and beat for 2 min. Beat in vanilla. On low speed, mix in half dry ingredients. Add buttermilk and mix until incorporated.. Mix in remaining dry ingredients. Mix in chocolate.
Fill muffin cups with batter. Bake until cupcakes pass toothpick test.
ganache:
3 oz bittersweet chocolate
3 oz cream
Melt the chocolate in the microwave, in 10- or 20-second intervals. Heat cream in the microwave. Pour over chocolate and whisk until smooth. Refrigerate until an hour or so before using. Ganache should be at room temperature when you want to assemble the cupcakes.
icing:
1 pck cream cheese, room temperature
150 mL sour cherry juice, reduced to 50 mL
sugar to taste (1/2 C to 3/4 C, baking sugar)
whipped cream (1/2 C to 3/4 C)
Combine all ingredients and mix until smooth. Icing should be refrigerated until you are ready to assemble the cupcakes. (This icing is on the thin side; you may want to adjust the proportions.)
Assembly: Just before serving, fill an icing bag (with a small tip) with ganache. Press tip into cupcakes and fill with a small amount of ganache.
Using another icing bag with a tip of your choice, pipe the icing onto the cupcakes. Serve immediately.
cupcakes:
chocolate cupcakes (Baking, Dorie Greenspan)
1 C flour
1/4 unsweetened cocoa
1/4 tsp baking powder
1/4 tsp baking soda
1 cube unsalted butter, at room temperature
1/4 C sugar
1 large egg
1 large egg yolk
1/2 tsp vanilla
1/2 C buttermilk
2 oz bittersweet chocolate, melted and cooled
Grease 2 miniature muffin tins and line with muffin cups. Preheat oven to 350.
Mix together dry ingredients (except sugar). Beat butter until soft and creamy. Add sugar and beat 2 min. Add egg, then yolk and beat for 2 min. Beat in vanilla. On low speed, mix in half dry ingredients. Add buttermilk and mix until incorporated.. Mix in remaining dry ingredients. Mix in chocolate.
Fill muffin cups with batter. Bake until cupcakes pass toothpick test.
ganache:
3 oz bittersweet chocolate
3 oz cream
Melt the chocolate in the microwave, in 10- or 20-second intervals. Heat cream in the microwave. Pour over chocolate and whisk until smooth. Refrigerate until an hour or so before using. Ganache should be at room temperature when you want to assemble the cupcakes.
icing:
1 pck cream cheese, room temperature
150 mL sour cherry juice, reduced to 50 mL
sugar to taste (1/2 C to 3/4 C, baking sugar)
whipped cream (1/2 C to 3/4 C)
Combine all ingredients and mix until smooth. Icing should be refrigerated until you are ready to assemble the cupcakes. (This icing is on the thin side; you may want to adjust the proportions.)
Assembly: Just before serving, fill an icing bag (with a small tip) with ganache. Press tip into cupcakes and fill with a small amount of ganache.
Using another icing bag with a tip of your choice, pipe the icing onto the cupcakes. Serve immediately.
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