Tuesday, July 10, 2012

Miranda Cupcakes

  I whipped up a batch of chocolate chipotle cupcakes with a dark chocolate cinnamon ganache and filled with homemade marshmallow fluff, just to hit the other end of the spectrum.  It was rich, decadent, and slightly evil.
As I was still a little miffed with my mother, I named it the Miranda cupcake.

Miranda Cupcakes

3 sticks butter
3 1/2 cups sugar
2 2/3 C Flour
2 1/4 C buttermilk
1 1/2 C unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
4 large eggs
8 oz dark chocolate, melted
dark, milk, and bittersweet chocolate chips (1 cup each)
1 teaspoon salt
3 teaspoons cayenne pepper
3 teaspoons chipotle pepper powder
1/2 teaspoon cinnamon

Preheat oven to 325
Cream together better and sugar until light in color. Add eggs, buttermilk, and melted chocolate. Sift together dry ingredients. Add to wet ingredients. Do not over mix or cupcakes will be tough. Add chocolate chips, fold in. Bake for about 20 minutes. Cool.

2 egg whites

2/3 cups light corn syrup
1/4 teaspoon salt
2/3 cups granulated sugar
1 tablespoon vanilla extract

In a large bowl of an electric mixer, add egg whites, corn syrup, and salt.
Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled. On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.

Cinnamon Chocolate Ganache:
1 cup heavy cream
8 oz dark chocolate
1/4 C sugar
1/2 teaspoon cinnamon

Heat heavy cream and sugar to a low boil in saucepan. Pour over chocolate and cinnamon in a bowl, stir until chocolate melted and silky. Chill until use.

Cut or poke a hole in the cooled cupcakes. Fill with filling. Dip in ganache.

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