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Dark Chocolate Cupcakes with Chocolate Chambord Ganache

February 25, 2010 By Naomi Robinson | Bakers Royale 14 Comments

If you’ve been following me, you know that February is just insane for me. From work to home I’m running on five cups of coffee a day and resting on about 4hours of sleep each evening. Just when work finally stands down, my personal life begins to rev up to an intensity that parallels a thoroughbred at the Kentucky Derby.

Dark Chocolate Cupcake with Chocolate Chambord Ganache

I’m on the last lap though-only two more birthdays to go. The next birthday belongs to a good a friend whose favorite drink is a Chambord Martini. After hers, is the toddler of the house. Between the two of them rattling off various cake and cupcake choices, the loading bar in the speech bubble above my head is quickly colliding with a “Fatal error” pop up window.

In an attempt to simplify things and mitigate the dizzying requests, I’ve decided taste and flavor will reign supreme this year.

The rule for 2010: Simple is the new sexy.  They are both going to have chocolate cupcakes with different frostings.

My girlfriend’s will be dressed up with some liqueur sophistication and the toddler will have a vanilla rainbow colored ganache frosting (go to my Facebook this weekend for the how-to on this cool frosting effect).

Having said that, here is my easy Dark Chocolate Cupcake with Chocolate Chambord Ganache.

Dark Chocolate Cupcakes with Chocolate Chambord Ganache
{Printer version}

Dark Chocolate Cupcakes

Make two batches. Do not double. Yields 12 cupcakes

Ingredients:

Cupcakes:

8 tablespoons unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate chopped

½ cup Dutch processed cocoa (1 ½ ounces)

¾ cup unbleached all-purpose flour (3 ¾ ounces)

½ teaspoons baking soda

¾ baking powder

2 large eggs

1 teaspoon vanilla powder

¾ sugar (5 ¼ ounces)

1 ½ teaspoons table salt

½ sour cream (4 ounces)

Chocolate Chambord Ganache Frosting:

Makes 6cups.

1.5 lbs of bittersweet chocolate (61% cacao)
3 cups heavy cream pint heavy whipping cream
16 tablespoons unsalted butter
¼ cup of Chambord (or your favorite liqueur)

Instructions:

Cupcakes:

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center).

Chocolate Chambord Ganache Frosting:

1. In a food processor, process the chocolate until very fine.

2. In a medium saucepan over medium heat bring cream to a soft boil (look for small bubbles to form at the edge of saucepan).

3. With the motor on pour the cream through the feed tube. Process for approximately 10 seconds or until smooth. Pulse in the butter. With the motor running add the Chambord.

4. Press the ganache through a strainer and let stand for 1hour. Cover with plastic wrap and allow the mixture to cool for several hours until it reaches frosting consistency.

Source:

Cupcake adapted from America’s Test Kitchen,
Ganache adapted from Rosie Levy Beranbaum

Filed Under: Cupcakes, Sweet

« Classic French Madeleines
Vanilla Rainbow Buttercream Frosting »

Comments

  1. Natalie says

    February 27, 2010 at 6:27 pm

    How did you pipe the frosting on like that? It’s simply beautiful, very eye catching and mouth watering.

  2. Naomi says

    February 27, 2010 at 7:08 pm

    Thank you for the compliment. I used tip number 839, follow the perimeter of the cupcake, holding the pastry bag at a 45 degree angle, work your way towards the center. Before you finish instead of pulling the bag upwards for soft-serve like finishing style, move the pastry bag to make it parallel to the cupcake and finish in a circular motion.

  3. Melissa says

    March 1, 2010 at 12:53 am

    Pretty!
    .-= Melissa´s last blog ..Butterscotch Pudding with Salted Whipped Cream =-.

  4. Andrea says

    March 3, 2010 at 4:40 am

    Absolutely beautiful. I really love your photos! Nice work!

  5. Memoria says

    March 6, 2010 at 8:35 pm

    What a lovely cupcake. The ganache frosting is beautiful.

  6. Destini says

    March 11, 2010 at 10:16 pm

    Those swirls are gorgeous!! I gained 5 pounds looking at this photo!!

  7. Jami says

    March 18, 2010 at 3:52 am

    The piping is beautiful! I’d love to see a top-down photo as well! I will have to try this.

  8. Stef says

    May 25, 2010 at 2:09 pm

    Love, love, love the piping on this cupcake. So different and beautiful!
    .-= Stef´s last blog ..Chocolate Ganache With the Magic of Cheese =-.

  9. Vickygloz says

    June 13, 2010 at 9:23 am

    Hi,

    Absolutely wonderful! Question: baking powder 3/4 teaspoon right? jusy making sure. Thank You. I love your website!

  10. Naomi says

    June 13, 2010 at 8:48 pm

    Hi Vicky,

    Yes, that is 3/4 teaspoon. Thanks for reading and for the great compliment.

    Naomi

  11. Alphonso Obrzut says

    July 23, 2010 at 7:00 am

    Yes, I was very keen on that. So was my Dad. He said he will check it out soon. We will return before you know it.

  12. Shannon says

    February 4, 2011 at 7:13 pm

    These look so gorgeous. Do you think you could post a short video on how you piped them? I read your explanation but I’m still not getting how you got all the bends and tucks! I’m hoping to make these next weekend. Thanks!

  13. Naomi says

    February 4, 2011 at 7:24 pm

    Hi Shannon,

    I’m actually working on some piping vlolgs-so yes!

    Thanks for reading I will let you know when it’s up.

  14. sue griffore says

    October 25, 2014 at 2:32 pm

    Has a demo been done showing the technique for the piping? Thank you… sue

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About Naomi Robinson

Welcome to my cozy corner where baking meets random thoughts and musings. I’m a self-taught baker sharing all things sweet (and some savory—okay, and cocktails) with a whisk in one hand and a camera in the other.

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