Thursday, December 15, 2005
Cupcakes with Dark Chocolate Caramel Ganache
Happy holidays! I was in the mood for some holiday baking and made these dark chocolate crackle cookies, sugar cookies and cranberry coconut chocolate chip. The cupcakes have a dark chocolate caramel buttercream frosting that is amazing. I also used it last weekend at a party I catered. It went between layers of a chestnut torte recipe from Bon Appetite and was really spectacular. I didn't use the cinnanmon stick, but I'm sure it's nice.
9 ounces high-quality milk chocolate (such as Lindt or Perugina), finely chopped
3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
6 tablespoons sugar
2 tablespoons water
1 cinnamon stick
1 cup plus 2 tablespoons heavy whipping cream
1/4 teaspoon salt
1 cup plus 2 tablespoons (21/4 sticks) unsalted butter, room temperature
Combine milk chocolate and bittersweet chocolate in medium bowl. Stir sugar, 2 tablespoons water, and cinnamon stick in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes (time will vary depending on size of pan). Add cream and salt (mixture will bubble vigorously). Bring caramel to boil, whisking until smooth and caramel bits dissolve, about 1 minute. Discard cinnamon stick. Pour hot caramel over chocolate; stir until chocolate is melted and mixture is smooth. Let stand until completely cool, stirring occasionally, about 1 hour.
Using electric mixer, beat butter in large bowl until fluffy. Beat in chocolate mixture in 4 additions. Cover and refrigerate ganache overnight.