While blog walking, my kids saw these yummy cupcakes, from Anncoo Journal .My youngest is a chocoholic, she likes everything with chocolate. Everyday she keep asking and asking, non stop, about these cupcakes.....like,"when will I do for her, I missed chocolate cupcakes already, please do for me"...bla bla bla...kids....sigh...
After I baked those chocolate cupcakes, I let them to layer the top with ganache. Here's the cupcakes, not so beauty but it's so yummy ! They happy, mama also happy..... hahaha :)
Ingredients: Recipe from Anncoo Journal .
3 tbsp rum
175 gm butter, softened
150 gm icing sugar
45 gm cocoa powder
90 gm hot water
1 tsp vanilla extract
3 large eggs
75 gm whipping cream
175 gm plain flour
1/2 tsp baking powder
1/2 tsp baking soda
Soak dried cranberries with 3 tbsp of rum for 1 hour.
Mix cocoa powder with hot water and set aside.
Line muffin pan with cupcakes liner.
Sieve plain flour, baking powder and baking soda together.
Beat butter and icing sugar till pale.
Gradually add in cocoa mixture and vanilla extract, mix well.
Add eggs one at a time, mixing until incorporated and slowly add whipping cream into it, mix well.
Fold in flour, do not over mix and lastly add in dried cranberries, mix well.
Spoon chocolate batter into prepared muffin cups to 3/4 full.
Bake at preheated oven 170C for 25-30 minutes, or skewer inserted into centre of the cupcakes comes out clean.
Leave cake to col on wire rack and spread some ganache on top of the cake.
Store the remaining cupcakes in the fridge and to soften them at room temperature for 15 minutes or longer before consume.
Ganache Cream :
125 gm cooking chocolate, chopped
100 gm whipping cream
20 gm butter
1/2 vanilla extract
1/2 tbsp rum (optional)
Put chopped chocolate and butter in a bowl.
Boil whipping cream and pour cream into the chocolate pieces and stir with a hand whisk to smooth.
Add in vanilla extract and rum, stir well.
If you find that the cream was not heated well enough for the ganache to be smooth, reheat the ganache under double boiler and stir till smooth. (note: off the heat after water is boiled)
You may like to apply 2 to 3 layers of ganache cream to make the chocolate cream thicker.
Ganache cream can be stored tightly covered in the refrigerator for a month or longer. Reheat the leftover ganache cream in the microwave for 20 seconds and give it a little stir and place it back to the microwave for 10-15 seconds and again stir the cream to smooth. You can use it to frost more baked goods, or drizzle on ice cream.