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Food & Entertaining

Grandma Hager’s Chocolate Cupcakes With Chocolate Ganache

Author: Chef Allan Schanbacher and Susan Regan
Issue: July, 2009

Makes 22-24 standard cupcakes

2 sticks unsalted butter
1 cup brewed coffee
1/3 cup Dutch cocoa powder
½ cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
2 cups flour
2 cups sugar
1 teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon baking powder

1. Pre-heat oven to 350 degrees convection or 375 degrees standard. Place butter, coffee and cocoa powder in a small pan and heat over medium, whisking until butter melts. Once butter is melted, take pan off heat.

2. In a medium bowl, whisk together buttermilk, eggs and vanilla. Temper the cocoa mixture into the egg mixture by pouring 1/3 of it into the egg mixture and whisking. Add 1/3 more and whisk, repeating with the last 1/3 of the cocoa mixture.

3. In a large bowl, whisk together flour, sugar, baking soda, salt and baking powder. Pour the cocoa/egg mixture over the flour mixture. Starting in the center and working outward, whisk together until just blended and the batter is free of lumps. Do not over-whisk.

4. Line standard cupcake/muffin tins with paper liners. Fill each liner ¾ full with batter and bake 15 to 17 minutes, until a toothpick inserted in the cupcakes is clean. Remove from oven and cool in tins.

Chocolate Ganache

12-ounce bag of semi-sweet chocolate chips or chocolate bar, chopped
1 tablespoon corn syrup
1 tablespoon unsalted butter
8 ounces heavy cream

1. Place chocolate in a large bowl and top with butter and corn syrup.

2. Put heavy cream in a small pan and heat over medium-high until it just begins to boil. (Leave a whisk in the pan while bringing the cream to a boil and whisk the liquid when it begins to boil to keep it from boiling over.) Remove from heat, pour over chocolate and let sit for 5 minutes.

3. Starting in the center of the bowl and working outward, whisk the mixture until blended and glossy. Cool to room temperature; the ganache will resemble thick, liquidy fudge.

4. Taking one cooled cupcake at time, coat the tops by holding the cupcakes from the bottom, dipping into the ganache, giving a ¼-turn twist and lifting out and up. Let coated cupcakes sit to set the ganache. (To make the star design seen in the photo, let the ganache cool in the refrigerator for 20 minutes until it’s the consistency of thin frosting. Fill a pastry bag fitted with a star-shape tip with cooled ganache and pipe a star onto each cupcake.)

5. Leftover ganache can be stored in the refrigerator for 3-4 weeks in a covered container and softened by quickly reheating on the stove or in the microwave to desired consistency.

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