Thursday, April 21, 2011

Letting them finally have some cake.

So, my brother's wedding has come and gone, and yesterday was my birthday, so the cake fast is officially broken.  Though there was some slight bending of the rules last weekend when I had Sunday dinner with the boy's parents.

The boy is a choc-o-holic, and firmly believes that there is pretty much no point to cake unless it is chocolate (he told me my birthday cake, which I'll get to, was a waste of cake), so I decided to rally up and make some cupcakes for Sunday dinner.

Triple Chocolate Cupcakes

-1 Box chocolate cake mix (devil's food, milk chocolate, your choice)
-3 Eggs
-1/3 cup veg oil
-1 1/4 cup chocolate milk
-1 bag of semi sweet chocolate chips
-1/2 cup  heavy cream

Mix together cake mix, eggs, oil, and chocolate milk (I made mine with dark chocolate syrup) and set aside.
Melt half a cup of the chips in the microwave and then stir in 1 cup of the cake batter, transfer this batter to a ziploc bag (quart size or larger)
Place a spoonful of the regular cake batter in your paper lined cups.  Snip a corner off your ziploc bag and squeeze a layer of the extra chocolate-y batter over each of the cup cakes, top each off with more of the regular cake batter.  Bake 20-25 min (although the original recipe claims it will only take 12 minutes, no freaking way).  Let cool 10 minutes before moving onto the ganache portion of our show.

For the ganache put the heavy cream into a sauce pan and heat on very low and add in the chips until they melt, stirring continuously.  Be careful not to turn things up too high or you will burn this mixture very easily and it will not be tasty.  After it is melted, take each of the cupcakes and dip them into the chocolate & cream mixture.  And let cool (preferably in the fridge).  Definitely store these in the fridge if you're making them when it's warm out because I can see the ganache getting very melty.

The birthday cake story will follow shortly.