Tag Archives: Cupcakes

Chocolate Ganache & Maple Cream Bacon Cupcakes

Chocolate Ganache & Maple Cream Bacon Cupcakes

This is a wonderful cupcake filled with such good things it makes your heart smile!  The cakes themselves can be made from scratch as indicated or you can get that yummy “Ghiradelli Triple Chocolate Brownie Mix” which makes a delish version too.*  I make them both so as your time permits, go for them, you and your guests will be in chocolate sweet and salty cupcake heaven!

Ingredients

Cupcakes:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
3 sticks unsalted butter, cut into pieces
12 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
6 large eggs, room temperature
1 tablespoon pure vanilla extract

Maple Cream Cheese Filling:
1 package Philadelphia Cream Cheese
2 Tablespoons Pure Maple Syrup
1/4 cup powdered sugar

Bacon Topping:
 6-10 pieces of bacon fried crisp, chopped

Chocolate Ganache
12 ounces of dark chocolate (chopped or chips)
4 ounces of semisweet Chocolate (chopped or chips)
2 cups heavy cream  2 tablespoons granulated sugar

Directions

1.  Preheat oven to 350 degrees. Line standard muffin tins with paper liners.

2.  Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

3.  Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture.

4.  Divide batter among muffin cups, filling each 2/3 full.  Bake about 18 minutes. Let cool in tins and pan on wire racks.

5.  Assemble Pastry Bag with medium round tip and fill with Maple Cream Cheese filling. Punch hole in center of cupcake and pipe filling in until filled. Smooth off excess.

6.  Frost cupcakes with chocolate ganache. Garnish tops with chopped bacon.

Directions:  Maple Cream Cheese Filling
– Melt cream cheese in microwave until soft.
– Add 2 tablespoons of maple syrup. Stir until smooth.
– Add 1/4 cup sifted powdered sugar. Stir until smooth.
– Set in fridge until assembly

Directions:  Chocolate Ganache
– Place chocolate in a large bowl.
– Heat 2 cups heavy cream and 2 tablespoons of sugar in small saucepan over medium high heat.  When not, stir to dissolve the sugar.  Bring to a boil.  Pour the boiling cream over the chocolate.
– Set aside for 5 minutes before stirring with a wire whisk until smooth.

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* Tips:
If you use the Ghiradelli version, add two eggs to the package mix.
If you like strong Maple taste, add a few drops of Maple Extract.
Add a dash of cinnamon for extra spice.
Versions:  Add mini chocolate chips or pecan chips to cupcake mixture.
Plating:  Drizzle Maple Syrup or Chocolate Syrup on plate;  a dollop of whipped cream, chocolate covered strawberries or glazed pecans make it irresistible!

For the Love of Cupcakes…

and all that dresses them up in yumminess, cuteness and makes creating then even more fun than eating them! 

I am spending a few hours in the kitchen today creating new recipes for upcoming events and home entertaining.  Just completed a wonderful new apple recipe (will be shooting the images shortly and up on the blog soon) but wanted to stop in and share this image from my cupcake bonanza photoshoot.  Isn’t it cute?  It’s one of my storage jars for my cupcake wrappers.  8o}}

Yummy Tropical Banana Cupcakes

Tropical Banana Cupcakes

These are really yum and very much like my Southern Pineapple Banana Cake.   Whether you call them “tropical” or “hummingbird” cakes…they are delish and refreshing.  Macadamia nuts give them the tropical touch.  Enjoy!

Yield: Makes 1 dozen
Prep time:28 Minutes
Bake:20 Minutes
Cool:20 Minutes
Total:1 Hour, 8 Minutes

Ingredients

2 cups all-purpose flour
3/4 cup sugar
3/4 cup toasted macadamia nuts or pecans, chopped
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
4 tablespoons butter, melted
2 teaspoons orange zest
1 (8-ounce) can crushed pineapple, drained
2 large bananas, mashed (about 1 1/4 cups)
Cream Cheese Frosting
2/3 cup large coconut flakes, toasted

Preparation

1. Preheat oven to 350°. Line a 12-cup muffin pan with paper baking cups.

2. Combine first 5 ingredients in a large bowl, stirring well. Whisk eggs with butter and orange zest in a separate large bowl. Stir in pineapple and bananas. Add egg mixture to flour mixture, stirring until well blended.

3. Pour batter evenly into prepared cups. Bake 20 minutes or until toothpick inserted in center of cupcakes comes out clean. Cool in pans 5 minutes, and then place on wire rack to cool completely.

4. Spread Cream Cheese Frosting over cupcakes. Sprinkle evenly with coconut flakes.

Note: These cupcakes will have a richer flavor if you toast the nuts before baking. Spread them in a single layer in a jelly-roll pan, and bake at 350° for 5 to 8 minutes. Check frequently, because they burn easily.

Credits:  Recipe courtesy of Coastal Living Magazine, March 2012.

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