DOUBLE CHOCOLATE CUPCAKES

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I haven't made cupcakes in years!! It was one of my daughter  friend's birthdays and I wanted to bring dessert.  I made this with chocolate ganache. Ok...... la not that bad for novice like me. I love the cake, moist and soft. I have been following Martha Stewart and had book marked a few of her cupcakes recipe and only recently got the liability of time to do a minor cupcakes operations in my kitchen. Got many-many more to try and hope you enjoy PATYSKITCHEN 1st cupcake. - ENJOY.

Cupcakes:

The recipe comes from Martha Stewart

3/4 cup unsweetened cocoa powder/ 3/4 cawan serbuk koko

1 1/2 cups all-purpose flour / 1 1/2 cawan tepung serba guna

1 1/2 cups sugar / 1 1/2 cawan gula

1 1/2 teaspoons baking soda / 1 1/2 sdt baking soda

3/4 teaspoon baking powder / 3/4 sdt baking powder

3/4 teaspoon salt / 3/4 sdt garam

2 large eggs / 2 biji telur

3/4 cup warm water/ 3/4 cawan air suam

3/4 cup buttermilk / 3/4 cawan buttermilk

3 tablespoons safflower oil / 3 sdb safflower oil - I used corn oil

1 teaspoon pure vanilla extract / 1 sdt esen vanila 

PREPARATION

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed./ Panaskan oven.Siapkan acuan mufin dan letak sebelah. Ayak koko tepung, gula, baking powder, soda dan garam dalam satu mangkuk besar. Masukkan telur, air suam, buttermilk, minyak dan vanila dan pukul sehingga rata selama 3 minit. Kaupkan keliling mangkuk bagi memastikan adunan betul-betul rata dan sebati.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. / Bahagikan adunan sama rata dan letakkan adunan 2/3 dalam acuan. bakar selama 20 minit. Pusingkan acuan jika perlu. Sejukkan.

Ganache Recipe:

Ganache is a French term referring to a smooth mixture of chocolate and cream. 

To make ganache, hot cream is poured over chopped chocolate and the mixture is stirred until velvety smooth. The proportions of chocolate to cream can vary depending on its use, but the basic form is equal weights of chocolate and cream. Dark, milk, or white chocolate can be used to make ganache and different flavorings can be added such as liqueurs and extracts. Butter, oil, or corn syrup can also be added when a dark shiny glaze is desired.

For this cupcake recipe I used the recipe from the Joyofbaking.com

8 ounces (227 grams)semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whippingcream

2 tablespoons (28 grams) unsaltedbutter

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. 

This makes enough ganache to cover a 9 inch (23 cm) cake or torte.

SOME TIPS ON GANACHE FROM JOY OF BAKING COM - Extract from The joyofbaking.com

So what are the general guideline for making ganache? To make a glaze or coating: use one part cream to three parts chocolate. To make a truffle filling: use one part cream to two parts chocolate. To make a light filling: use one part cream to one part chocolate. Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles. 

To Cover a Torte or Cake:

Note: If covering a cake with ganache that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.

Brush any loose crumbs from the cake and place cake on a wire rack. Put the wire rack on a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Using a cake spatula, cover the sides and top of the cake with about 2 tablespoons ganache. This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.  Refrigerate cake for 5 minutes to set the crumb coat. If you have any air bubbles or crumbs in your ganache, pour through a strainer. To cover cake, pour the remaining ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of cake, cover with leftover ganache. Strain leftover ganache to remove any crumbs. At this point the leftover ganache can be refrigerated until cold so you can make truffles. Or it can be whipped with an electric hand mixer or whisk and then piped.

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Dah lama tak buat cupcake, more then 10 years rasanya. Baru nak mula balik, kebetulan ulang tahun kawan anak saya, saya cadangkan sebagai supplement bawa sedikit cupcakes ini, boleh la after all they all plan to have sleep over. Saya buat simple aje, guna resipi Martha Stewart dan saya salutkan dengan chocolate ganache. Awalnya nak parutkan chocolate dan taburkan di atas, belum sempat buat, chocolate udah lesap... jadi tukar plan saya taburkan chocolate jurai warna-warni dan letak belahan strawberry sedikit, taklah nampak kosong sangat. 


Untuk panduan semua saya sertakan maklumat dari the Joyofbaking.com tentang cara-cara membuat chocolate ganache untuk kek dan juga truffles. Saya berpandukan kepada tips-tips inilah untuk menghasilkan double chocolate cupcake ini. - SELAMAT MENCUBA dan uniknya seni membuat cupcake ini terletak kepada kreativiti seseorang untuk menghiasnya.

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Next Post - Pineapple Fantastic

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