Who You Callin' Cupcake - Michelle Garcia [29]
1 recipe Ganache (page 30)
HOW TO MAKE IT
Frosting Start the day before—Prepare the ganache according to the recipe directions.
Cupcakes Prepare and bake the Devil’s Food Cupcakes according to the recipe directions.
Put It All Together Prepare the chocolate syrup according to the recipe directions. With your index finger, poke holes in all the cupcakes and fill the holes with the chocolate syrup. Frost the cupcakes with the ganache and top each one with the cocoa nibs.
THE SLASH
Really this cupcake is simple, but the little chocolate curls make it stand out. And yes, it’s a nod to Slash, arguably one of the best guitarists of our time.
Cupcakes
1 recipe Devil’s Food Cupcakes (page 19)
Put It All Together
1 recipe Chocolate Curls (page 37)
Frosting
1 recipe Vanilla American Buttercream (page 27)
HOW TO MAKE IT
Cupcakes Prepare and bake the Devil’s Food Cupcakes according to the recipe directions.
Frosting Prepare the Vanilla American Buttercream according to the recipe directions.
Put It All Together Prepare the chocolate curls according to the recipe directions. Using a piping bag with a large round tip, place a big dollop of buttercream on each cupcake. Lightly dip the tops of the cupcakes into the chocolate curls. You can mix this recipe up a bit by coloring or flavoring your frosting. I’ve used flavors like raspberry extract, peppermint extract, orange oil, and kirsch.
CHOCOLATE HAZELNUT
This may be the most popular nut-based cupcake I’ve ever made. Hazelnuts add a sweet fruitiness with a very smooth aftertaste and an air of sophistication, so this is an “impress the guest” and not so much a “feed the kids” kind of cupcake.
Cupcakes
1 recipe Devil’s Food Cupcakes (page 19)
Put It All Together
1 recipe Chocolate Curls (page 37)
2 tablespoons finely chopped toasted
hazelnuts, for garnish
Frosting
2 cups raw hazelnuts, shelled, and peeled
¼ cup powdered sugar
1 recipe Chocolate American Buttercream
(page 27)
HOW TO MAKE IT
Cupcakes Prepare and bake the Devil’s Food Cupcakes according to the recipe directions.
Frosting Preheat the oven to 350°F. Spread the hazelnuts in a single layer on the cookie sheet and toast them until you can smell them wafting from the oven. Set aside to cool. Purée the cooled hazelnuts with the powdered sugar in a food processor until a peanut butter-like consistency is achieved. (To store this hazelnut butter, keep it at room temperature, but use it quickly or it will spoil.) Prepare the Chocolate American Buttercream according to the recipe directions. Fold ½ cup of the hazelnut butter into the buttercream.
Put It All Together Prepare the chocolate curls according to the recipe directions. Use your index finger to poke holes through the centers of all the cooled cupcakes. Spoon the remaining hazelnut butter into the holes. Frost the cupcakes with the buttercream in a piping bag with a star tip and make a swirl to create height. Sprinkle chopped, toasted hazelnuts over the frosting and top with a few chocolate curls.
PUMPKIN CHOCOLATE SPICE
Hands down, fall is my favorite season with my favorite seasonal flavors. This cupcake is the embodiment of all that is awesome about this season. The classic combination of pumpkin and spices is made even better with the decadent addition of figs and chocolate ganache.
Cupcakes
¾ pound pumpkin
¼ cup butter or oil
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground allspice
1 recipe Devil’s Food Cupcakes (page 19)
Put It All Together
1 (12-ounce) jar fig jam
Frosting
1 recipe Ganache (page 30)
HOW TO MAKE IT
Frosting Start the day before—Prepare the ganache according to the recipe directions.
Cupcakes Preheat the oven to 400°F. Cut the pumpkins in half and place the halves face-down on the baking sheet. Wrap the whole thing in foil with the butter or oil and bake for about 1 hour. When the pumpkins come out of the oven, remove the foil and allow them to cool. Peel the pumpkins and dice them into ¼-inch cubes. You should end up with about 2 cups diced pumpkin.