Chocolate Cupcakes with Ganache and Marshmallow Frosting |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Ingredients:
2 cups granulated sugar |
1 3/4 cups all-purpose flour |
3/4 cup cocoa powder |
1 1/2 teaspoons baking powder |
1 1/2 teaspoons baking soda |
1 teaspoon salt |
2 large eggs |
1 cup half-and-half |
1/2 cup canola oil |
1 tablespoon pure vanilla extract |
1 cup boiling water |
chocolate ganache, recipe follows |
marshmallow frosting, recipe follows |
this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. |
1 cup heavy whipping cream |
12 ounces semisweet chocolate, chopped or chips |
8 egg whites |
2 cups granulated sugar |
3/4 teaspoon cream of tartar |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners.
2. In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the boiling water until fully combined.
3. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely.
4. Dip the tops of the cupcakes in Chocolate Ganache. Pipe Marshmallow Frosting onto the cupcakes using a pastry bag and your favorite tip.
5. Chocolate Ganache:
6. In a medium saucepan, bring the whipping cream to a simmer. Take off the heat and add the chocolate. Let the mixture sit for 5 minutes. Whisk the mixture until smooth and creamy.
7. Marshmallow Frosting:
8. Place egg whites, sugar and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract.
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