Tuesday, July 14, 2009

Chocolate Dipped Strawberry Cupcake

Oh my, my, my...

Is there anything more tasty than a plump, ripe strawberry, dipped in a thick, rich chocolate coating?

Well, maybe there is, but you can't deny that it is a divine flavor combination, right?

I love strawberries. LOVE. THEM.

I love chocolate. LOVE. IT.

I couldn't let oodles of leftover Strawberry Cream Cheese Frosting go to waste, so I whipped up a batch of chocolate cupcakes and topped 'em with chocolate ganache and the leftover frosting.

Decadent. Rich. Positively divine.

I'm talking about the ganache and the strawberry cream cheese frosting. The cupcake was really just a third wheel.

Chocolate Ganache

3/4 cup heavy cream
8 oz's semi sweet chocolate squares

Boil cream.

Remove from heat.

Add chocolate and let rest for a moment.


Resist dipping the spoon in for a sample.

Ah, go ahead, sample.

Spoon onto top of cupcakes and cool before frosting.

The end.

There are other uses for ganache and had I had the time and energy, I probably would have spooned the ganache on top of the frosting instead. mmmmmmm.


Chocolate Cupcakes
(From The Whimsical Bakehouse)

(This was the first time I have tried this recipe, and admittedly, I substituted the cake flour with All Purpose Flour, and it was...*OK*; I like my chocolate cake thick and rich and this is not a thick and rich recipe. However, since the frosting and ganache are already very rich, this recipe actually provided a nice balance. Just don't be a cheapskate like me. Use cake flour.)

1/2 cup milk
1 cup packed brown sugar (I used light, but dark might give it that extra "oomph")
3 ounces unsweetened chocolate
1 large egg, separated
4 ounces unsalted butter (1 stick)
1 cup sugar
2 large eggs
2 cups cake flour
1 tsp baking soda
1/2 teaspoon salt
3/4 cup milk
1 tsp vanilla extract

Melt 1/2 cup milk, brown sugar and chocolate together over low heat.
Whisk in the egg yolk.
Remove from heat.
With an electric mixer, cream the stick of butter, then add sugar and cream until light and fluffy.
Slowly add 2 large eggs and 1 egg white.
Sift together the flour, baking soda and salt.
Add the dry ingredients to the butter and egg mixture, alternating with the milk and vanilla extract.

Fill cups almost full. Bake at 350 for 18-20 minutes, or at 325 for a little longer. Be careful not to overcook, this recipe is not forgiving and will get very dry.

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