Monday, April 13, 2009

Troppo cioccolata cupcakes

Troppo Chococlate cupcakes!

Chocolate chip and mascaporne cupcakes, with chocolate ganache

I was inspired by one of Giada’s cupcake recipes…I subsitituted her recipe’s chocolate chips with half semi sweet and half milk chocolate chips, and added grand marnier to the ganache.
To dip the cupcakes in the ganache, its easy to work when you have an abundance of it…but what do you do with leftover gananche? Here’s a link of what you can do with leftover ganache…However, I ended up dipping a banana into the ganache and freezing it in the fridge, and left the rest in the freezer…hoping one of these days I can make a chocolate mousse.

This was made for April's birthday... hope her wishes come true!

5 ounces of unsweetened chococlate, chopped
1 cup water
1/3 cup mascaporne cheese, at room temp
2 ¼ cups sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
½ cup of semi sweet chocolate chips
½ cup of milk chocolate chips

1 cup of semisweet chocolate chips
2/3 cup of heavy whipping cream
½ teaspoon of vanilla extract
½ grand marnier

Makes 24 cupcakes

For the Cupcakes:
Place an oven rack in the center of the oven and preheat to 325 degrees F.
Combine the unsweetened chocolate and water in a small saucepan over medium-low heat. Stir constantly until the chocolate is melted, about 2 minutes. Cool for 2 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Beat the sugar, oil, eggs, and vanilla iextract n a large bowl for 30 seconds. Stir in the mascarpone mixture.
In a separate bowl, whisk the flour, baking soda, salt, baking powder, and chocolate chips (semi sweet and milk chocolate) in a medium bowl.
Add the dry ingredients to the chocolate mixture. Stir until just blended. Divide the batter into muffin pans. Allow the mixture to sit in the muffin pans for about 20 minutes, so the cupcakes will poof up pretty after its baked.
Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached. Cool the cupcakes completely before dipping, about 1 hour.
For the Ganache:
Place the chocolate chips in a small bowl. Combine heavy cream, vanilla extract and grand marnier in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate chips. Using a fork, gently stir until all the chocolate is melted and the mixture is smooth.
Dip the tops of each cupcake in the ganache and transfer to a baking sheet. Place the dipped cupcakes in the refrigerator to set, about 15 to 20 minutes. I like the ganache a little hard so I eat the cupcake from the fridge. However, you can also bring the cupcake to a room temperature before serving as well, for a melted chocolate.

Happy Birthday April MA!

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