24 May, 2010

bake: hot fudge sundae cupcakes

I had a dinner party over the weekend and of course I had to bake something fun and so I chose to bake hot fudge sundae cupcakes. It was my first time making them and I got the idea here. They turned out to be so yummy and needless to say my friends devoured them.

A couple of things I noticed though:
*Veer to the underbaking them side. Do not over bake them because they will be dry.
* I will add a 1/4 cup heavy cream next time to get them a little more moist.
* Do not over mix the batter. Very important.
* When the ganache has set and hardened, they are quite tasty.

Other than that have so much fun!

hot fudge sundae cupcakes

1 cup all-purpose flour

a scant 3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons unsalted butter, at room temperature

1/2 cup whole milk

1 egg

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Put the flour, sugar, baking powder, baking soda and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheld beater and beat on slow speed until the mixture is a sandy consistency and everything is combined. Gradually pour in half of the milk and beat until the milk is just incorporated.

Whisk the egg, vanilla and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated. Scrape any unmixed ingredients from the side or the bottom of the bowl with a rubber spatula. Continue mixing until the batter is smooth. Just a few minutes. Do not overmix.

Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 minutes or until light golden and a skewer inserted in the center comes out clean. Let the cupcakes cool slightly in the pan, then turn them out onto a wire rack to cool completely before frosting.

Chocolate Ganache:

3/4 cup mini semisweet chocolate chips (I used chocolate chunks)

1/4 cup heavy cream

Put chocolate chips in a small bowl. Bring cream to a simmer in a small heavy saucepan. Pour cream evenly over chocolate. Let stand for one minute to soften, then stir until smooth. If frosting is too loose to spread, let it sit at room temperature for 10 to 30 minutes, stirring occasionally, frosting will continue to thicken as it stands.

Top vanilla cupcakes with chocolate ganache, slightly sweetened whipped cream, slivered almonds and a cherry.

Serve immediately.

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