February 28, 2012 § Leave a comment
It’s official; the last one of us is finally 21. A day (or rather a midnight moment) well worthy of chocolate cupcakes filled with dark chocolate ganache, a (surprise!) blackberry and topped with a swirl of brown butter frosting and white pereilles. I revamped an old cake recipe (i.e. I finally followed a recipe that I once attempted to follow, but diverged greatly and ended up with a spectacular, towering, foot-tall, dark chocolate layer cake) and otherwise improvised on the flavor profile. Call it one of those ideas I dreamed up while bored in lecture.
Sorry for the short post — I just wanted to assure you that I am alive, just having a few very hectic weeks and enjoying all the (miniscule) downtime getting back into shape in this amazing spring-like weather.
To make these cupcakes:
Make this cake batter and try not to stress out as your cupcakes balloon up and look ready to explode.
Make ganache: Measure out whipping cream and chopped semisweet chocolate in a 1:1 ratio (ounces). Heat whipping cream in the microwave until just boiling. Stir in chopped chocolate until completely melted.
Spoon out the center of each cupcake and fill the hole with a spoonful of ganache.
Top ganache filling with a blackberry.
Brown butter on the stovetop (I used two sticks). Place in the fridge until decently solidified. Then mix in enough powdered sugar for the icing to be pipable.
Pipe icing on cupcakes and top with sprinkles of your choice.
Ask for clarification for this absurd attempt at a recipe.