Adapted from Food Network Magazine Feb/Mar issue.
Cupcakes
1 1/4 c AP flour
2 t baking soda
2 t baking powder
1/4 t salt
1 1/4 c sugar
1 c water, boiling
4 oz unsweetened chocolate, chopped
1/2 c butter, cut into pieces
2 t vanilla
2 eggs
Filling
4 T butter at room temperature
1 c powdered sugar
2 t vanilla
4 T heavy cream
1 C marshmallow fluff
Ganache
6 oz bittersweet chocolate, chipped
1/2 c heavy cream
1 T butter
1/4 t vanilla
Icing
1/2 c butter, room temperature
2 t vanilla
1 T milk
2 C powdered sugar
Preheat oven to 350. Line 24 wells of a cupcake pan with liners, set aside. Combine flour, baking soda, baking powder and salt, set aside. Bring water and sugar to bowl, stirring until sugar dissolves. Put chopped chocolate in bowl of standing mixer, pour boiling sugar water over chocolate, stirring until chocolate is dissolved. Stir in vanilla. Allow mixture to cool slightly. Using mixer, beat in eggs, once at a time. Add dry ingredients in two installments, mixing well. Fill cupcake wells 3/4 full, bake 20-24 minutes. Cool on wire rack.
Filling
Using mixer, cream butter until light and fluffy. Beat in 1/2 c sugar, add vanilla and 1 T cream. Beat until smooth. Beat in second 1/2 c sugar and 2 T cream. Add marshmallow fluff, mix well. Attach medium tip to pastry bag and fill bag 3/4 full. Set aside.
Ganache
Place chopped chocolate in bowl. Heat cream and 1 T butter until just boiling, pour over chocolate. Stir and allow to sit for 5 minutes. Whisk until smooth. Add vanilla and mix well. Allow to cool until still glossy and liquid.
Icing
Beat butter until light and fluffy, add vanilla and pinch of salt, beat on high. Add sugar in 3 increments, beating well with each addition. Fill pastry bag fitted with small tip. Set aside.
To assemble. Insert filling tip into center of cooled cupcake, fill until cupcake expands, but does not burst. Dip top of cupcake into ganache, chill for 15 minutes. Squiggle icing in line across top.
No comments:
Post a Comment