Monday, February 11, 2013

Black Tie Affair Cupcakes

Happy Monday!  Well actually it is Sunday, but since you will be reading this on Monday we will go with that, OK?  I hadn't planned on putting this up until next week but decided since it was Valentine's Day this week, you might want to make these for your Valentine!

I feel like sometimes, people think food has to be complicated to be good.  I see dishes with a mile long name, and think to myself, "I can't even remember the name unless I am looking right at it".  Food does NOT have to be complicated!  I think when you do simple flavors and do them WELL, they are the best food there is.  You won't find "Roasted Lamb Lips and Root Vegetables drizzled with a beet and plum infused white wine reduction" around here. HA!

I feel like chocolate cake with a sweet, creamy vanilla buttercream is a classic combination.  It is like a tuxedo, elegant, classic and when well fitted is in impeccable fashion.  Now adding some whipped ganache to the center, is just like adding the white gloves and top hat!  So, that being said, I call these my "Black Tie Affair Cupcakes" and I hope you enjoy them!! 

There are a few steps here, but nothing major.  Don't let ganache scare you.  So many people are afraid of it.  It is heaven, CHOCOLATE heaven!  You can do SO much with it too!  So let's get started. 

Double Chocolate Cake (yields approx 25 cupcakes or 2-9inch pans)
2 cups flour
2 cups sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup oil
1 cup boiling water
1 cup milk
2 eggs (well beaten)
2 tsp vanilla
1 cup milk chocolate chips (can use semi sweet)

Preheat your oven to 350 degrees.  Line cupcake pan with liners.  Combine all ingredients.  Mix just until combined as to not overwork your flour.  Fill cupcakes and bake 20-22 minutes.  Remove and cool completely. (this is a good time to make your ganache)
6 ounces milk chocolate chips
1/2 cup heavy cream
1 tbsp butter
Place chocolate chips in a heat proof bowl. In a small saucepan heat cream until just before it boils. Pour over chocolate chips, add butter, and let sit 2 minutes. Using a whisk combine cream and chocolate until combined. Refrigerate for 1-2 hours. Put into mixing bowl of your stand mixer with the whisk attachment and whip for 3-4 minutes. You can also use a hand mixer, chip until creamy and light. The color will change to a lighter brown color. Use a piping bag or Ziploc with the corner snipped off to fill the holes!

Using the end of a wooden spoon or something of a similar size that is round, poke a hole in the middle of each cupcake. Wiggle the spoon to make the hole slightly bigger. See below.
Using a Ziploc bag or a piping bag, fill each middle with the whipped ganache. 

Until they are all filled like this.....

Vanilla Buttercream
3 sticks of room temperature butter (1 1/2 cups)
2 lbs powdered sugar
2 tbsp vanilla extract
3/4-1 cup heavy cream (depending on consistency you want)

Combine all ingredients in a stand mixer or with a hand mixer. Beat until creamy and fluffy.  Frost cupcakes with a knife, or use a piping bag for a decorative look. 

Now get in the kitchen and make these!!  Sweets for your sweet!!

Your "already has her Valentine picked" Chefwannabe


  1. Mmmm, that ganache whipped up beautifully! These look so pretty and uber delicious!!

    1. Yes it did Cindy! Phew!! Thank you for your sweet comment and stopping by! <3

  2. Chris absolutely gorgeous! You are correct regarding mile long lists and exotic this and that. Lamb lips you say, LMAO!!

    Love the whipped ganache filling, over the top my friend!!

    1. Thank you Didi! I appreciate your comments! Yea lamb lips, ICK. LOL The whipped ganache is perfectionn!

  3. Love this! Thanks for dropping it by at the Favorite Things party!

  4. It just doesn't get better than this! I've never tried whipping ganache, but I sure will now.

  5. These are so festive! I love it! Thanks for dropping them by the Favorite Things party! ~Red, White and Blueberries