When I woke up this morning and declared a need to make cupcakes, Neon begged me to recreate my chocolate sour cream delights from a few weeks ago. As I prefer not to repeat recipes week in, week out, (variety is the spice of life, right?), I agreed that we could use the same cake, but we would test ride a new frosting. Neon’s favorite flavour is hazelnut, so I whipped up a batch of naughty chocolate-hazelnut ganache. Here’s the recipe.
Grown-Up Chocolate Cupcakes
Makes: 18 cakes
Preparation Time: 15 minutes
Drinking Time: (at least 2 mimosas must be consumed in the process of cooking these cakes, or they will not turn out right.)
Cooking Time: 20 minutes
- 12 oz. semi-sweet chocolate chips
- 1 cup heavy cream
- 3 tbsp
- Heat Frangelico and cream in a small saucepan until almost boiling
- Place chocolate chips in a bowl, pour over the hot cream and stir until you have a glossy smooth mixture.
- Set aside to cool.
I chose to whip the ganache, to make an icing I can pipe. To do this, leave the mixture to cool at room temperature for at least an hour, preferably two. DO NOT PLACE IN THE REFRIGERATOR. You have to be patient for this one.
Alternatively, if you wish to simply glaze the cupcakes, leave the ganache to cool for 20-30 minutes, and either drizzle over the top or dip the cupcakes upside-down into the ganache.
Quote from the Chef: “I don’t like buttercreams’, you know, with all the sugar and butter. A ganache is different. It’s just chocolate and cream, so it’s actually really good for you.”