CAPPUCCINO CUPCAKES W/CAPPUCCINO GANACHE
This cupcake starts with a cake mix and few added ingredients. DELISH ;)
Provided by Lisa G. Sweet Pantry Gal @2sweetinc
Categories Cakes
Number Of Ingredients 8
Steps:
- combine all cake mix ingredients and beat on medium for 2mins. Place cupcake liners in cupcake pan. Fill liners about 2/3 way. Bake at 359 for 15-20min till toothpick comes out clean.
- For ganache warm liquor in a sauce pan (do not boil) Take of burner and pour over chocolate stir till melted. Dip each cooled cupcake in ganache sprinkle with sea salt. Enjoy!!!!!
CHOCOLATE GANACHE CUPCAKES
Steps:
- Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the top of each cupcake in the ganache. Decorate with candied violets, if desired. Do not refrigerate.
CHOCOLATE GANACHE CUPCAKES
Steps:
- Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
- Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
- Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
- For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
- Dip the tops of the cupcakes into the ganache. Do not refrigerate.
CUPCAKES WITH CHOCOLATE-COFFEE GANACHE
Putting chocolate-coffee ganache on angel-food cupcakes was a stroke of genius. Adding mocha filling? You can just imagine how these'll go over!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 30 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375ºF.
- Prepare cake batter as directed on package. Spoon into 30 paper-lined muffin cups, filling each cup 2/3 full. Bake 12 to 15 min. or until tops are golden brown and cracks feel dry. Cool in pans 10 min. Remove to wire racks; cool completely.
- Dissolve 1 tsp. coffee in water in medium bowl. Stir in half of the COOL WHIP. Spoon into resealable plastic bag; seal bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture into centers of cupcakes, adding about 1-1/2 tsp. to each.
- Microwave remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Stir in remaining coffee until dissolved. Cool slightly. Spoon over cupcakes; top with sprinkles.
Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 12 g, Protein 1 g
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