Your Questions About Chocolate Ganache Cupcakes
Have you made Ina Garten’s “Chocolate Ganache Cupcakes”? And did you find them as disgusting as I did?
Ok, so my husband was on a business trip with my friend’s husband, so we planned a girls night with movies and “gourmet junk food”. So I made these cupcakes (http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-cupcakes-recipe/index.html ). They were DISGUSTING! I was really skeptical about using Hershey’s syrup instead of cocoa powder, and even more skeptical as to why there were no leavening agents. They didn’t rise, turned out like hockey pucks, had an artificial flavor, and were just really nasty. The icing was also gross- Ina said that you “can’t taste the coffee, it just brings out the chocolate‘s flavor”. BS! That was all I tasted. I spent about $12 buying Hershey’s syrup, chocolate chips, heavy cream, etc., and about 2 hours making them. I got to her house and she made a face when she ate one. Then I tried it, spit it out, and we just threw them away. I followed the recipe to a T!
What would have made them better?
It doesn’t surprise me that they didn’t turn out well. I’ve tried a couple of her things and I didn’t find them quite as gourmet as they look on her show. AND, I completely agree about the coffee flavor. If you add coffee to something, it’s going to taste like coffee.
I probably would have opted for a Sandra Lee inspired recipe instead. She’s always got good stuff and it’s usually pretty easy to prepare.
I’m making cupcakes, with a white chocolate ganache frosting…?
I don’t know what type of cake I should use, it’ll be more toward christmas, and I want a flavor that goes well with white chocolate, but is also appropriate for the winter time
please don’t just suggest yellow, chocolate, or white cake
Peppermint is the first thing that comes to mind.
Chocolate is always a winner and would go well with the White Chocolate Ganache.
Pumpkin would taste good and chocolate and pumpkin do go well together but if some people would be put off by the pumpkin and chocolate the White chocolate would be a bit more acceptable.
I want to cover 100 cupcakes with white or milk chocolate whipped ganache. Any recipes please?
Does anybody have a recipe that will cover this many cupcakes or a recipe that they know how many cakes it will cover so that I can adjust it as necessary please? I have some recipes but do not know how many cakes they will cover. Thank you
Chocolate ganache. This is the recipe I use and it is enough to generously cover a 9*13 cake. So, since I can usually get 24 cupcakes out of the same amount of batter as a 9*13, this will cover about 24 cupcakes. So I would quadruple this recipe if you like a regular amount of frosting and multiply everything by 5 if you like ALOT of frosting.
* 9 ounces bittersweet chocolate, chopped
* 1 cup heavy cream
* 1 tablespoon dark rum (optional)
1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.
I want to make chocolate hazelnut cupcakes, do you have any tips?
I would love it if I could start with a Betty Crocker mix and then move on from there.
Can I add hazelnut spread in the cake mix? Or should I just bake the basic chocolate cake and fill it in with nutela, add whipped chocolate ganache on top and garnish with hazelnuts?
2 cups white sugar
1 cup all-purpose flour
3/4 cup ground toasted hazelnuts
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla extract
1/3 cup water
2 cups chocolate-hazelnut spread, such as Nutella®
1 cup chopped toasted hazelnuts
1.Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups or line with paper baking cups. Stir together the sugar, flour, ground hazelnuts, cocoa powder, baking powder, baking soda, and salt; set aside.
2.Beat together the eggs, vegetable oil, milk, and vanilla extract with an electric mixer until smooth. Stir in the flour mixture until moistened, then stir in the water until batter is smooth. Batter may be a bit thin. Pour into the prepared muffin cups.
3.Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack. Once cool, frost with the chocolate-hazelnut spread, and sprinkle with chopped hazelnuts to garnish
i need something like chocolate ganache but not hot?
i’m making cupcakes with cream cheese frosting and i’m supposed to be adding zebra stripes on top with chocolate ganache but that is hot and will melt my cream cheese frosting. won’t it? i’m wondering if there is anything that is similar that i could use.
Ganache is only hot when you prepare it, you have to cool it in order to use it so there will be no meltage.
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