Gilbert Ganache Fried Cupcakes Chocolate Seltzer Cupcakes With Ganache Banana Frosting And Caramelized Banana Recipes

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CHOCOLATE GANACHE CUPCAKES



Chocolate Ganache Cupcakes image

Chocolate cupcakes get people's attention. But frost some creamy, fluffy ganache on top and suddenly everyone's licking their fingers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h45m

Yield 24

Number Of Ingredients 12

3 eggs
2 cups Immaculate Baking Co.™ organic all-purpose flour
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
2/3 cup butter, softened
1 1/3 cups packed brown sugar
1 1/2 teaspoons vanilla
1 1/3 cups buttermilk
3/4 cup semisweet chocolate chips
1/2 cup heavy whipping cream
1 package (4 oz) white chocolate baking bar

Steps:

  • Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, cocoa, baking soda and baking powder.
  • Heat oven to 350°F. In large bowl, beat softened butter and brown sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating after each addition, just until smooth. Scrape side of bowl occasionally.
  • Spoon batter evenly into muffin cups, filling each about two-thirds full. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and cream uncovered on High 45 to 60 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Grasp bottom of each cupcake, tip upside down, and dip into ganache, twisting slightly as pulling away for a smooth finish.
  • To make white chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Sprinkle each cupcake with about 2 teaspoons white chocolate curls, using toothpick to lift curls. Let stand at room temperature until ganache is set, about 2 hours. Store at room temperature.

Nutrition Facts : ServingSize 1 Serving

GANACHE



Ganache image

Provided by Food Network

Categories     dessert

Time 3h25m

Yield about 2 cups ganache

Number Of Ingredients 8

3/4 pound bittersweet or semisweet chocolate, cut into small pieces
1 cup heavy cream
1 tablespoon cognac or liqueur of your choice, optional
Fresh fruit, such as apples, bananas, and strawberries, for dipping
Dried fruit, such as apricots, for dipping
Crystallized ginger, for dipping
Candied citrus peels, such as orange and grapefruit, for dipping
Unsweetened cocoa powder, for rolling truffles

Steps:

  • Place the chocolate in a medium heatproof bowl and set aside.
  • In a small saucepan, bring the cream to a boil. Pour over the chocolate, let sit for 2 or 3 minutes, then whisk until smooth and shiny. Cool slightly. Whisk in the liqueur, if using.
  • One at a time, dip fruit, dried fruit, candied citrus peel, and crystallized ginger halfway into the warm ganache to cover by half. Place on a wire rack with parchment, wax paper, or foil underneath. Let stand until chocolate has dried.
  • To make truffles, let ganache cool completely in the refrigerator until hard. Scoop small balls of the hardened ganache and shape by hand. Roll truffles in the cocoa powder to coat. ;

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