Chocolate Porter Cupcakes Porter Ganache Caramel Corn Crunch Toasted Meringue Recipes

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CHOCOLATE PORTER CUPCAKES, PORTER GANACHE, CARAMEL CORN CRUNCH, TOASTED MERINGUE



Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 12 cupcakes

Number Of Ingredients 20

3/4 cup cake flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup light brown sugar
3/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon coffee extract
2 eggs
1 cup porter beer
1/4 cup cocoa
1/2 cup sour cream
1/2 cup porter beer
1 cup white chocolate coins
1/2 cup creamy peanut butter
1/2 cup milk chocolate coins
1 cup caramel corn, such as Cracker Jack, plus more for garnish
1 cup sugar
4 egg whites
1 teaspoon vanilla extract
1/8 teaspoon salt

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a mini cupcake pan with 12 cupcake liners.
  • Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside.
  • In the bowl of an electric stand mixer with a paddle attachment, cream the sugar and oil together, about 5 minutes. Scrape down the sides of the bowl, and then add the vanilla and coffee extracts and 1 egg at a time, scraping down the sides of the bowl after each addition.
  • Whisk your porter beer and cocoa together in a separate bowl and set aside.
  • Turn the mixer to low and add your sour cream. Continue with the mixer on the lowest speed and add the flour mixture and cocoa mixture, alternating between the two, beginning and ending with the flour.
  • Fill the prepared liners half full with the batter and bake for 30 minutes. Cool.
  • For the ganache: In a microwave-safe bowl, heat the porter beer to 130 degrees F. Pour the beer over the white chocolate in a clean medium bowl. Whisk until incorporated. Transfer the ganache into a sauce bottle for use. Hold at room temperature until the cupcakes are cooled.
  • For the caramel corn crunch: In a microwave-safe bowl, heat your peanut butter and milk chocolate for 30 second increments until melted. Stir with a spoon between heating. Crush the caramel corn in a food processor until fine. Pour the chocolate mixture over the caramel corn. Stir with a spoon until incorporated. Chill in the refrigerator until set. Scoop with a number 70 ice cream scoop on to a plate lined with waxed paper. Reserve at room temperature until assembly.
  • For the meringue: Combine the sugar and egg whites in a saucepan. Whisking constantly over low heat, bring the mixture to 110 degrees F. Pour the egg mixture into a standing mixer fitted with a whip attachment. Whip until it reaches room temperature; the mixture should be light, fluffy and shiny. Add the vanilla extract and salt. This recipe should be done just prior to assembly.
  • To assemble: Push the caramel corn filling into the middle of each porter cupcake. Fill in the hole with the porter ganache. Chill until set.
  • Fill a piping bag fitted with a star tip half full with the meringue. Pipe on top of the cupcake. Toast the meringue with a kitchen torch. Garnish with caramel corn.

CHOCOLATE GANACHE



Chocolate Ganache image

This smooth, satin chocolate ganache recipe will bring a touch of elegance to even the most basic cake. A simple garnish, like fresh fruit, adds the finishing touch. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 2

1 cup semisweet chocolate chips
2/3 cup heavy whipping cream

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth., For a pourable ganache, cool, stirring occasionally, until mixture reaches 85°-90° and is slightly thickened, about 40 minutes. Pour over cake, allowing some to drape down the sides. Spread ganache with a spatula if necessary to evenly coat, working quickly before it thickens. Let stand until set., For spreadable ganache, chill, stirring occasionally, until mixture reaches a spreading consistency. Spread over cake.

Nutrition Facts : Calories 135 calories, Fat 11g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 8mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE CARAMEL CRUNCH PIE



Chocolate Caramel Crunch Pie image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 8 servings

Number Of Ingredients 12

9 whole graham crackers
6 tablespoons unsalted butter, melted
1 tablespoon unsweetened cocoa powder
1/4 teaspoon kosher salt
28 ounces store-bought dulce de leche, preferably Trader Joes
1 1/2 cups chopped toasted walnuts
1/2 cup bittersweet chocolate chunks, such as Scharffen Berger 70-percent
1/2 teaspoon grated orange zest
1/2 teaspoon flake salt, such as Maldon
1 cup heavy cream
1 teaspoon pure vanilla extract
Unsweetened chocolate, to grate for garnish

Steps:

  • Preheat the oven to 350 degrees F. Break the graham crackers into small pieces and place in a food processor. Pulse to blend into fine crumbs. Add the butter, cocoa powder and salt and pulse, in 2 second intervals, until combined and the consistency of wet sand. Press the mixture into and up the sides of a 9-inch pie plate. Bake until toasted and fragrant, about 8 minutes. Cool before filling, about 15 minutes.
  • Scoop the dulce de leche into a medium bowl. Using a rubber spatula, fold in the walnuts, chocolate chunks and orange zest. Pour the filling into the prepared pie shell and refrigerate until chilled all the way through and set, about 3 hours.
  • Just before serving, use a hand-mixer to whip the heavy cream and vanilla in a medium until soft peaks form. Sprinkle the flake salt on the pie, top with the whipped cream and grate the unsweetened chocolate over the top. Serve.

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