from the Etsy store of gigglls
Showing posts with label chocolate cupcakes. Show all posts
Showing posts with label chocolate cupcakes. Show all posts
Saturday, May 21, 2011
Sunday, January 23, 2011
Recipe of the Week - Triple Chocolate Truffle Cupcakes
My friend Lynn left me a newspaper article on the bulletin board at work this week. It came from the Nevada Appeal (Carson City) and was a recipe for Triple Chocolate Cupcakes which have a chocolate ganache center and are frosted with white chocolate buttercream. Thank you to Amanda Skiba for sharing her recipe and I encourage you to follow her blog Stuff Your Face.
Triple Chocolate Cupcake Recipe
Triple Chocolate Cupcake Recipe
Poison Cupcake via Flickr
Sunday, December 19, 2010
Recipe of the Week - Ghirardelli Dark Chocolate Cupcakes
I love chocolate cupcakes and Ghirardelli chocolate. I used to date someone who traveled frequently to San Francisco and would bring me Ghirardelli chocolate squares after every trip. I called it his "admission ticket" to my house. It has been a long time since then, but it is one of my favorite memories.
Sunday, July 4, 2010
Recipe of the Week - Raspberry Filling
Week 51
My signature cupcake is a Mexican chocolate cupcake with raspberry filling and white chocolate buttercream. I have been purchasing raspberry filling from a bakery in Reno, but it takes me an hour each way to get there and I don't always have time if I get a last minute cupcake request. So...I have been experimenting with raspberry fillings and have come up with a pretty good recipe. You could probably use this recipe with other berry fillings but I have not tried that yet. Enjoy!
Raspberry Filling
2 - 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2 cups granulated sugar
2 T lemon juice
6 T of cornstarch dissolved in 1/2 cup of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.Remove the mixture from the heat and strain with a fine mesh sieve.
Return the strained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
Remove from heat and cool completely, stirring every once in a while. It will take awhile to set up and thicken like a jelly (I chill it overnight). Makes 3 1/2 cups.
My signature cupcake is a Mexican chocolate cupcake with raspberry filling and white chocolate buttercream. I have been purchasing raspberry filling from a bakery in Reno, but it takes me an hour each way to get there and I don't always have time if I get a last minute cupcake request. So...I have been experimenting with raspberry fillings and have come up with a pretty good recipe. You could probably use this recipe with other berry fillings but I have not tried that yet. Enjoy!
Lizzie Cakes via Flickr
2 - 12 ounce packages of frozen raspberries (not packed in syrup)
1 1/3 cups water
1 1/2 cups granulated sugar
2 T lemon juice
6 T of cornstarch dissolved in 1/2 cup of water
In a saucepan combine the raspberries, water, sugar, and lemon juice. Bring to boil and simmer for 15-20 minutes or until the raspberries have broken down.Remove the mixture from the heat and strain with a fine mesh sieve.
Return the strained mixture to the heat. Dissolve the cornstarch in 1/2 cup of water. Whisk the slurry into the raspberry mixture. Bring the mixture back to a boil and simmer for 5 more minutes, stirring occasionally.
Remove from heat and cool completely, stirring every once in a while. It will take awhile to set up and thicken like a jelly (I chill it overnight). Makes 3 1/2 cups.
Thursday, May 6, 2010
Chocolate Cupcake Toppings
My favorite flavor is chocolate...and I love to decorate cupcakes with chocolate toppings.
A perfect chocolate curl...
Chocolate scribbles?
Giant cupcake with chocolate shavings
My signature chocolate swirl...
Saturday, November 7, 2009
Sift: A Cupcakery (Napa, CA)
Yesterday I reviewed a cupcake shop in Napa, CA but I went to more than one! I also visited Sift:A Cupcakery located at 1000 Main Street. This is more than a bakery. It is a vintage clothing and jewelry store and bakery all rolled into one. They have some of the cutest aprons I have ever seen and jewelry designed especially for Sift.
I bought four cupcakes: lemon (Limonata), red velvet (Ooh La La), and two chocolate ones. The chocolate cupcakes were a Guinness cake with Irish creme frosting (Irish Car Bomb) and one with a black cherry frosting and real cherry on top (Black Cherry Jungle). All the cakes were moist and delicious. The frostings were sweet but the Irish creme frosting is a bit intense so you really need to like Bailey's Irish Creme to enjoy that one. Red velvet cakes tend to be dry but this was not the case with the Ooh La La. If you have read this blog for any amount of time you know I have strong opinions about cream cheese frosting. The Ooh La La frosting needs more cream cheese (my opinion).
I highly recommend a visit to Sift any time you are near Napa. Sift cupcakes are also available at Dean & DeLuca and at the V. Sattui winery. I had the pink champagne cupcake while visiting V. Sattui. It is a raspberry cake with pink champagne frosting. I will absolutely order this flavor again!
I bought four cupcakes: lemon (Limonata), red velvet (Ooh La La), and two chocolate ones. The chocolate cupcakes were a Guinness cake with Irish creme frosting (Irish Car Bomb) and one with a black cherry frosting and real cherry on top (Black Cherry Jungle). All the cakes were moist and delicious. The frostings were sweet but the Irish creme frosting is a bit intense so you really need to like Bailey's Irish Creme to enjoy that one. Red velvet cakes tend to be dry but this was not the case with the Ooh La La. If you have read this blog for any amount of time you know I have strong opinions about cream cheese frosting. The Ooh La La frosting needs more cream cheese (my opinion).
I highly recommend a visit to Sift any time you are near Napa. Sift cupcakes are also available at Dean & DeLuca and at the V. Sattui winery. I had the pink champagne cupcake while visiting V. Sattui. It is a raspberry cake with pink champagne frosting. I will absolutely order this flavor again!
my bag of cupcakes from Sift
the cupcake counter
other goodies in the store!
Sunday, October 25, 2009
Recipe of the Week - Chocolate Ganache Cupcakes
Week 15
This recipe comes from Ina Garten and is only for dedicated choco-holics!
Ganache:
1/2 cup heavy cream
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar until light and fluffy. Add the eggs, one 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. Do not refrigerate.
Cupcakes:
1/4 pound unsalted butter - room temperature 1 cup sugar
4 extra-large eggs - room temperature
11 fluid ounces Hershey's chocolate syrup
1 tablespoon vanilla extract 1 cup all-purpose flour
Ganache:
1/2 cup heavy cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee granules
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar until light and fluffy. Add the eggs, one 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. Do not refrigerate.
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