Cooking With Bwog: Chocolate Cupcakes With Ganache And Raspberry Buttercream
Written by Mary Welsh
To put it mildly, Bwog has a serious sweet tooth. So, Cooking with Bwog put their heads together to create what is going to be the next big baking craze: Chocolate Cupcakes with Chocolate Ganache and Raspberry Frosting. The cupcakes are crazy moist (I hate that word, but it’s so accurate! C’mon, say it with me.) The ganache- decadent, luscious and oh, so addictive. The raspberry frosting- bright and colorful, creamy, and with just the perfect touch of sweetness. Go ahead and make these for birthdays, club meetings, or just for your typical Tuesday night. Your roommates will adore you.
Chocolate Cupcakes Taken from Half Baked Harvest https://www.halfbakedharvest.com/the-best-chocolate-birthday-cupcakes-with-fudgy-chocolate-buttercream/
- Bwog loves all things created by Tieghan Gerard, so follow her directions to a tee. In our experience, this recipe yields about 18 cupcakes.
- Bake cupcakes for 15 minutes and cool completely.
- Semi sweet chocolate, about 1.5 cups
- ⅓-½ can of sweetened condensed milk
- Vanilla, 1 TB
- Splash of whole milk
- These are rough measurements. Adjust amounts to taste.
- Melt chocolate, condensed milk and vanilla in a saucepan over medium heat. Stir constantly and mostly melted.
- Add the splash of whole milk, mix, and take off heat.
- Continue mixing until everything holds together. Should be very thick. Set aside to cool slightly.
- 1 container of raspberries (about 6 oz), pureed (For the puree, you can either use a blender or simply boil and mash raspberries, setting them aside to cool.)
- 10 TB of soft salted butter
- ½ container of powdered sugar, about 1.5-2 cups
- 1-2 heaping spoonfuls of softened cream cheese
- Again, these are rough measurements that can be adjusted to taste.
- Beat everything together, slowly adding the raspberry puree as you go until you reach desired consistency. If you are not so lucky as to own an electric mixer, work those muscles and beat by hand.
- Bwog recommends that you put your frosting in the refrigerator for about 10 minutes to achieve an even better consistency.
Putting It All Together
- Using a small spoon, make a little hole in the middle of each cupcake. Dollop in a generous amount of ganache so that you have a chocolate cake ganache volcano. Don’t fret if these don’t look instagram worthy yet.
- Spoon raspberry frosting into a ziplock bag and cut a small hole on the corner of the bag. Pipe frosting onto the cupcake, covering up the ganache hole. Whether you opt for a tree top, a flower and a simply schmear, we would love to see your frosting attempts in the comments.
- If you are feeling really fancy, grate some chocolate over your cupcakes and top with a fresh raspberry.
What About Extra Ingredients?
After finishing this Bwog Bake-Off, the Bwoggers found themselves with a few extra ingredients. So, here are some tips for delicious leftovers.
- Sweetened Condensed Milk: Us Bwoggers are known to lick sweetened condensed milk right off the spoon. It’s just that good. But, if that’s not your style, try mixing the leftover sweetened condensed milk into some Greek yogurt (the higher the fat content the better). Add fresh lemon juice to taste and enjoy.
- Raspberry Puree: If you have any leftover raspberry puree, the possibilities are endless. You can drizzle over your morning yogurt, or the condensed milk-lemon-yogurt mixture above, or pour it over a bowl of oatmeal and add a dollop of peanut butter.
- Chocolate Ganache: Eat it straight from the container. Melt it in warm milk for some decadent hot chocolate. Heat it up and drizzle it over ice cream, pretzels, or, heck, even more chocolate. We salute you.
Be sure to send pictures of your creations to email@example.com or comment below!
That looks so good via Bwog Staffer