Double Chocolate Cupcakes

These cupcakes were inspired by our wedding cake. They are a wonderfully light chocolate cupcake topped with a chocolate ganache frosting. The resulting cupcakes are a chocolate explosion. You can top them with whatever you like. I chose nonpareils in autumn colors. I debated trying to make small white chocolate hearts to again pay homage to the wedding theme but unfortunately I ran out of time when making these.A few days ago I did a tutorial on using Ganache as Frosting. It is a very easy way to get a rich chocolate frosting that looks and tastes amazing. If you feel like incorporating additional flavors into these cupcakes it would be quite easy to use a jam or compote filling in the cupcakes. I chose not to since I just wanted to really showcase the chocolate flavor.I received many compliments on these. I took them to a coworker who shared them with her family. They really loved the rich chocolate frosting combined with the fluffy chocolate cake. My only complaint was that I accidentally left them in a hot car for an hour and the frosting completely melted into puddles. They still tasted amazing, they just didn’t look too cute. So if you are going to make these, make sure you keep them out of extreme heat to maintain their adorable factor.[amd-yrecipe-recipe:82]

Chocolate Ganache Frosting

 I’ve wanted to make chocolate ganache frosting for several years now. Our wedding cake was topped with chocolate ganache instead of frosting and I’ve always wanted to figure out how to properly use it to top cakes. I’ve used ganache for drizzle or glaze, but never as a frosting by itself. This is a rich, chocolaty frosting that holds up well against warm weather. It is a wonderful frosting to pair with any cupcake base. My preference is chocolate cake, but there are a couple other cakes this frosting pairs well with. I have a couple of cake ideas that will be posted later this week for you.The trick to using this as frosting is to completely cool the ganache before you use it to frost a cake or cupcakes. I found that cooling it overnight in the fridge worked best. This make certain the ganache was completely set so that you will then have no problems for frosting.Once you’ve transferred the cooled ganache to the bowl of a stand mixer you want to beat the ganache on high until it begins to resemble frosting. It will become very light and fluffy, pretty much the perfect consistency for frosting. When the frosting is ready it will be considerably lighter than when you started. It will also have just about doubled in size. Once this has happened simply transfer the frosting to a piping bag and frost cupcakes as usual. The frosting will set once it is on the cake so you don’t need to worry too much about storing it in the fridge. If you need it to set quickly you can fridge it for a half hour.[amd-yrecipe-recipe:80]

Gluten Free Loaded Brownies

These are the best brownies you will ever taste! They are gluten free and amazing. I took them to three different events and everyone raved about them. No one could even tell they were gluten free (which was good because no one at these events actually eats gluten free)!I’ve adapted the brownie recipe from my Gluten Free on a Shoestring book by Nicole Hunn. I’ve tried several different incarnations of her recipe and I just love it. It doesn’t have that odd aftertaste that most boxed gluten free brownies have. You have a very nice rounded flavor that simply melts in your mouth.

I’ve added a layer of oreo truffle and chocolate ganache on top. For the oreos I used the Glutino brand sandwich cookies. I wasn’t very impressed with them on their own, but they work just fine in this recipe. You will need to use about half a package for this recipe.

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Gluten Free Loaded Brownies:For the brownies:1 stick Unsalted Butter8oz Chocolate Chips1 ¼ Cup Sugar3 Eggs1 Cup Gluten Free Flour½ Teaspoon Xanthan Gum¼ Cup Cocoa Powder½ Teaspoon Baking Powder½ Teaspoon Salt1 Teaspoon Vanilla ExtractFor the Oreo truffle layer:12 Chocolate – Vanilla Crème Sandwich Cookies2 Tablespoons Melted ButterFor the chocolate ganache:½ Cup Heavy Cream¼ Cup Corn Syrup4oz Chocolate Chips½ Teaspoon Vanilla ExtractMini-Chocolate ChipsTo make the brownies preheat your oven to 350 and spray a 7x11 glass pan with cooking spray.

Combine the butter and chocolate chips in a heat proof bowl and put in the microwave. Melt the butter and chocolate chips together stirring until fully combined. Set aside to cool.

Combine the sugar and eggs together in the bowl of your stand mixer. Beat until fluffy.

Add the cocoa powder, salt, vanilla extract and baking powder. Combine.Add the melted chocolate and butter mixture and stir well.

Add the flour and xanthan gum, stir until the dough is combined and slightly elastic.Add additional chocolate chips if desired to the mixture and combine well.

Spread in the prepared baking pan and cook for 25-30min or until a toothpick inserted into the center comes out clean.

While your brownies are cooking put the sandwich cookies in a food processor and pulse until finely ground.Melt the butter in a heat proof bowl. Combine the melted butter and the ground cookies until completely mixed.

Once the brownies have cooled take the oreo truffle and spread it on top of the brownies. Make certain to cover the entire top of the brownies in an even layer.Heat your heavy cream in a small sauce pan over medium heat until just boiling.

When has started boiling remove from the heat and add the chocolate chips, corn syrup and vanilla extract.Whisk until smooth.

Pour over the top of the oreo truffle layer making sure the ganache is evenly layered.

Sprinkle mini-chocolate chips over the top of the brownies.Let sit overnight before serving.

 

[amd-yrecipe-recipe:3]

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Source: Brownies adapted from: Gluten Free on a Shoestring – Nicole Hunn

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