Monday, October 15, 2012

Cupcake Love

Barb of The DailyGs is having a Cupcaketober and wants cupcakes. Lots of them. Here's what she had to say about Cupcaketober:

My Birthday (and MotherDear's Birthday) is this month and I want cupcakes! Lots of cupcakes. Any and all kinds of cupcakes! Chocolate, Lemon, Vanilla, Cherry, Orange, Red Velvet, Pineapple Applesauce... frosting, nekkid, sprinkles, glazes, fondant, toys, signs, wiggle worms... whatever you like! Embellish it. 

 Don't embellish it. Whatever floats your boat! Just bake me a cupcake and put it up on your blog for me to see. Or on Facebook. Or both. Let me revel in the cupcake-y love goodness all month, free of all fat and calorie guilt and without me gaining a single ounce. Shower me with cupcake love! Don't forget to post the recipe, too! Even if it's a cake mix. Inquiring minds want to know. :)

I didn't bake any cupcakes because I'm on the bay cruise right now, but I didn't want Barb and MotherDear's Birthday to go by without cupcakes. Love you Barb.

Image Credit: Whisk This
Image Credit: Bunkycooks

Oh My Ganache!
Makes 12 Cupcakes


8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 teaspoon instant espresso powder
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)

Raspberry Filling:

1 10 oz. package frozen raspberries with sugar
3 Tablespoons sugar
1 1/2 Tablespoons cornstarch
1/2 teaspoon lemon juice

 Chambord Ganache:
3/8 cup heavy cream
1 Tablespoon unsalted butter
4 ounces semi-sweet chocolate chips
1 1/2 teaspoon Chambord

Mascarpone Frosting:
4 ounces mascarpone cheese
3/8 cup confectioner’s sugar, sifted
1/2 cup whipped heavy cream

Directions: For cupcakes:

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. DO NOT overbeat the batter.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

For filling:

Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick. Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 – 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.

For ganache:

Bring cream and butter just to a boil. Pour over chocolate chips. Let sit for 5 minutes. Whisk until glossy and smooth. Add Chambord. Let mixture sit 5 minutes to set before frosting cupcakes.

For frosting:

Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined. Place in a decorating bag and decorate tops of cupcakes as desired.


  1. Oh my goodness! Those look sinful! The raspberry filling sounds yummylicious! Thank you my friend! Love you, too!

    And I didn't gain a pound! woohoo! big hugs xoxo

  2. These look yummy. I'd read someplace that cupcakes were on their way out but I'm glad to see this isn't so.


  3. oh how CUTE!!! and i bet they taste as good as they look too!

    have fun on the boat honey!

    smiles, bee

  4. Those cupcakes look so yummy. What a good idea to have cupcakes all over the place and not a calorie in sight. Take care.

  5. wow, looks delicious. if I could pick just one cupcake, it would be very nice Grandma :D

  6. I love cupcakes and these look oh so-o-o delicious Sandee! Continue to have good times!

  7. Hungry now...thanks

  8. These cupcakes look delicious and tempting.

  9. Tasty looking little bits. Far too much work for me however.

  10. What a neat way to celebrate her birthday. Those are some yummy looking cupcakes

  11. Oh my stars...I would love one of those right now! Yummmmmmm...

    Will have to print out that recipe.

    Big hugs, honey...

  12. It's hard to beat chocolate cupcakes! Those ones look delicious!

  13. oh wow!! they look so delicious!! and they are beautiful! :)

  14. Things are looking up, Barb. This all reminds me of the Little Red Hen, and "Who will help me eat these Cupcakes?"

    Thank you Sandee, for the yummy alert!

  15. I used to love cupcakes when i was a kid but they were never like these they are fantabulosa :-)

  16. a cruise sounds so restful just about now. hope you had a great time.

  17. The 1st ones are cute but the 2nd ones are just chocolate heaven


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