Guest blogger: Sara’s Chocolate Ganache Cupcakes
Sara Billings is a fantastic cook. She made these rich, amazing cupcakes for Siggy’s birthday last weekend, and I begged her to blog about them, which she graciously agreed to do. Below is her recipe for these beauties:
The ladies planned the knitting circle a few days before S’s birthday, so I decided to try making cupcakes from scratch, which I have never done. When it comes to anything involving cake, I have always turned to the box versions. After these “cupcakes,” I will never use those icky box versions again. I found this recipe on Epicurious.com (originally from Bon Appetit, April 2000; from Good News Café, Woodbury, CT). I was attracted by the short list of ingredients. These are not traditional cupcakes. I would call it a flourless chocolate ganache upside-down cupcake. The key is to use good-quality chocolate and to have confidence!
Bittersweet Chocolate Cupcakes
16 oz (yes, that’s 1 lb!) bittersweet or semisweet chocolate, chopped
5 large eggs
3 egg yolks
1 c sugar
8 oz bittersweet or semisweet chocolate, chopped
½ c whipping cream
¼ c unsalted butter, cut into pieces
1 tsp cinnamon (optional)
Preheat oven to 375F. Lightly butter eighteen 1/3-c muffin cups. Stir 16 oz chopped chocolate in top of double boiler (I don’t have a double boiler, so I simply place a smaller pot in a larger pot with water in it) over simmering water until melted and smooth. Cool slightly. Using an electric mixer, beat the eggs, egg yolks, and sugar until pale yellow and tripled in volume, about 5 min. Add melted chocolate and beat until blended. Divide cupcake batter evenly into muffin cups, about ¾ full.
Bake cupcakes until puffed and cracked on top, 12-14 min. Cool to room temperature. Run knife around the edges to loosen the cupcakes and life them out, placing them upside down on a work surface.
Bring whipping cream to simmer in a small saucepan. Remove from heat. Add chocolate and butter. Whisk until melted smooth. (I accidentally bought 8 oz of unsweetened chocolate, so I added 1/3 cup of confectioner’s sugar at this point to sweeten it. The texture became thicker, but it was still delicious. I also added cinnamon for some zing) Cool until slightly thickened and spreadable. Spread glaze over cakes. Server glaze side up with raspberries and a dusting of confectioner’s sugar (to make them look fancy). Enjoy!
You do not need to wait for a birthday to make these, though I promise that the birthday recipient would be extremely pleased if you decide to.