ganache and icing- 6 oz bittersweet chocolate, chopped
1/2 c heavy cream
1 stick plus 1 T butter
2/14 t vanilla extract - 1T milk - 2C conf sugar
Instructions
position a rack in center of oven and preheat to 350. place paper liners intwo 12-cup muffin pans. Prepare teh cupcakes; sift together the flour, baking soda, baking pwoder, and salt in a bowl. bring the sugar and 1 c water to a boil in a saucepan, stirring until the sugar dissolves, about 3 min. pour into a large bowl; add the chocoate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture ahas cooled slightly. stir int he vanilla. using a mixer, beat in the eggs, the mix in the dry ingredients.
2 C confectioners sugardiid the batter evenly between the prepared pans (1/4 c batter per cupcadke) and bake until a toothpick insrted in teh center comes out clean, about 25 min. then trasfer cupcakes to a rack to cool completely. meanwhile prepare the filling,
whip butter until light and flubffy and confection sugar and heavy cram. beat in the remining sugar and 2T heavy cream,, then marshmallow creame. set aside.
prepare the hanache. place the chocolate in stanless steel bol. heat w/ 1T butter until boiling let stand 5 min. whisk until smooth, add 2T vaillat let stand until cook. spoon filling into pastry bag and insert tip into cupcke fill. top w/ ganache. last bepre the icing w/ remining 1 stick butter vanilla, the milt and confection sugar. smooth. pastry bag and pipe on top.
Originally Submitted
1/29/2011
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