I made these mini cupcakes a couple of weekends ago for a family get-together. My cousin ate one… then two… then three. She walked up to me as she was peeling the lining off the fourth one, “Jojo. These cupcakes are so good. This is my fourth one!” Granted they were mini, but still. Eating four of anything can only mean good things.
I pieced this delectable recipe together from two of my favorite cookbooks: The Cook’s Illustrated Cookbook and Nick Malgieri’s Perfect Cakes
. Ganache is one of my favorite things, so you can imagine my delight when I realized you could just add some butter to it, whip it up, and use it in place of frosting and filling on cakes. AWESOME. It’s definitely my new favorite thing to spread on pretty much anything! Like my fingers! Before I lick it up! Yummmm :].
Just a few minutes ago, my cousin asked me for the recipe. Since I had nothing easy to link her, I figured Hey, I have a blog now! I’ll just post it there!
So here it is. A yummy post to buy me some time (as I try to clean up my thoughts on my next piece on shaping children’s behavior). Even if you don’t try the cupcake recipe (11 ingredients– even I thought twice about trying it…), at least give the ganache (“frosting”) a shot the next time you need chocolate frosting. Not only is it really simple to make, but it’s maybe oh… a million times yummier. You can thank me later.
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The Best Chocolate Cupcake Recipe
Components adapted from The Cook’s Illustrated Cookbook and Perfect Cakes
Makes 12 cupcakes, or 24 43 mini-cupcakes
Ingredients
Cupcakes
Ganache
Instructions
To make the cupcakes:
To make the ganache:
Enjoy!
YAY! Thanks Jo! Yum!