I purchased a tin of cupcake recipe cards from Ross and decided to try one out the other day. I narrowed it down to a couple and let DH choose between them, of course he went with the decadent chocolate coffee flavored one. Here is the photo on the recipe card.
And the Recipe:Fudgy Mocha Cupcakes with Chocolate Coffee Ganache
Ingredients:
1 Package devil's food cake mix (I used Dark Chocolate cake mix instead)
1 package (4 serving size) chocolate fudge instant pudding and pie filling mix
1 1/3 cups strongly brewed coffee
3 eggs
1/2 cup vegetable oil
60z semi-sweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons instant coffee or espresso granules
1/2 cup prepared white frosting
OR
I used my own buttercream frosting with this recipe:
1/4 c. butter (softened in micro about 20 seconds)
1 tsp. vanilla
1/4 tsp. salt
1 lb. sifted powdered sugar
Milk
1 tsp. vanilla
1/4 tsp. salt
1 lb. sifted powdered sugar
Milk
Beat butter, vanilla, salt, sugar together.
Add milk enough to make a smooth spreading consistency.
Directions:
Heat oven to 350. Line 18 standard cupcake/muffin cups with paper cups (I hate messing with those paper thingies so I just spray it with pam and that does the job, then I transfer them to a covered pan for storage after they are done). Beat cake mix, pudding mix, coffee, eggs and oil in a large bowl with electric mixer until well blended. Spoon batter into muffing cups/pan filling 2/3rds full. Recipe says to bake for 22-24 minutes but it only took mine about 15 minutes before the fork came out clean. Cool 10 minutes before frosting.
To make ganache, heat cream and instant coffee in a saucepan over low to medium heat until bubbles appear. Turn to low heat and melt in chocolate careful not to overcook. You can also leave the chocolate in a bowl and just pour the cream/coffee mixture over to melt and stir.
Dip the top of the cupcakes in the ganache and smooth out with spatula if needed. Apply white frosting as desired.
I didn't feel the need to make letters and didn't have fancy decorating tips so I did the old cut the tip off a baggie trick and did swirls and stars. Primitive I know, but if it loads the top with sugary frosting what difference does it make? ;o)
And here's mine:
Yum!
Add milk enough to make a smooth spreading consistency.
Directions:
Heat oven to 350. Line 18 standard cupcake/muffin cups with paper cups (I hate messing with those paper thingies so I just spray it with pam and that does the job, then I transfer them to a covered pan for storage after they are done). Beat cake mix, pudding mix, coffee, eggs and oil in a large bowl with electric mixer until well blended. Spoon batter into muffing cups/pan filling 2/3rds full. Recipe says to bake for 22-24 minutes but it only took mine about 15 minutes before the fork came out clean. Cool 10 minutes before frosting.
To make ganache, heat cream and instant coffee in a saucepan over low to medium heat until bubbles appear. Turn to low heat and melt in chocolate careful not to overcook. You can also leave the chocolate in a bowl and just pour the cream/coffee mixture over to melt and stir.
Dip the top of the cupcakes in the ganache and smooth out with spatula if needed. Apply white frosting as desired.
I didn't feel the need to make letters and didn't have fancy decorating tips so I did the old cut the tip off a baggie trick and did swirls and stars. Primitive I know, but if it loads the top with sugary frosting what difference does it make? ;o)
And here's mine:
Yum!
