Tuesday, September 14, 2010

Chocolate Cherry Cupcakes

Yummy!! .... as promised I'm posting the recipe for Chocolate Cherry Cupcake with Chocolate Caramel Ganache.... oh yeah!!.... Guys, this cupcake is so good...

Chocolate Cherry Cupcake (The Chopping Block Chicago)

Yields 12-15 cupcakes
1 1 / 2 cup pitted fresh cherries (you can use the frozen ones too ... just remember to bring them to room temperature)
1 1 / 3 cup all-purpose flour
1 teaspoon baking soda
1 / 2 teaspoon baking powder
1 / 2 teaspoon sea salt
1 stick unsalted butter, softened
1 1 / 2 cup light brown sugar
1 / 2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 / 2 teaspoon almond extract
2 eggs at room temperature
2 / 3 cup Water
1 / 3 cup milk

1. Preheat the oven at a temperature of 350F. Line a muffin tin with cupcake liners.
2. Roast the cherries on a parchment paper lined tray for 20. Remove from oven and allow to cool, then chop the cherries and set aside.
3. In a medium bowl, combine flour, baking soda, baking powder and salt. Set aside.
4. In the mixer cream butter and sugar in medium-high speed until mixture is light and fluffy (4-5 minutes).
5. Add the chocolate, extracts and continue beating until combined. Reduce the mixer speed to medium-low and add eggs one at a time.
6. Combine water and milk in a saucepan. Bring to boil and immediately remove from heat.
7. With the mixer on low speed add the flour mixture a ¼ cup at a time and then add the hot liquids very carefully. Mix until smooth.
8. With a spatula add the chopped cherries and gently mix the batter.
9. Pour the batter into cupcake tins and bake for 20-25 minutes.
10. Let the cupcakes cool before frosting.

Caramelized Chocolate Ganache (The Chopping Block Chicago)
Yields approximately 4 cups of ganache.
1 cup sugar
1 / 4 cup of "light corn syrup"
2 tablespoons water
1 1 / 2 cups heavy cream
Pinch of sea salt
3 ounces of dark chocolate or semi bitter chocolate, chopped
4 tablespoons unsalted butter (room temperature)

1. In a small saucepan combine the sugar, corn syrup and water. Gently stir until dissolve and place over medium heat. DO NOT STIR! :) Cook until the sugar is caramelized.... (it will take a while, but keep an eye on the sugar! We don't want to burn it...)
2. Remove from heat and carefully whisk in the heavy cream. Return to heat and continue to whisk until mixture is smooth. Remove from heat and whisk in the chocolate, butter and salt.
3. Pour the ganache in a bowl and let cool for at least 30 minutes (tip: you can speed this process leaving the ganache covered with plastic wrap in the fridge)
4.When ready to use, transfer the ganache to a bowl and whip with a mixer lightened in color and a creamy texture.
5. Then just decorate your cupcakes!

You may notice that on my cupcakes I dipped then on the ganache because when I was on class the ganache was still warm and didn't have the consistency to decorate using the piping bag. Hope you liked it!! :D

Happy Baking!

1 comment: