I started with Duncan Hines Dark Chocolate Fudge cake mix.
I think this flavor is relatively new, and I used it for the Virginia Tech cake back in November. This mix makes a very moist cake that is super rich and chocolatey. I used little heart-printed cups, even though they'll be hard to see once the chocolate cake is baked in. Hey, it's the principle of the thing!
I baked the cupcakes according the the package and set to work on the ganache and buttercream while they cooled. The recipe for the ganache has just two ingredients:
- 1 cup semi-sweet chocolate chips
- 2/3 cup heavy cream
I got started on the Swiss Meringue Buttercream. Some are afraid to make this buttercream because there are a lot of steps that can go wrong (and if one thing goes wrong, it's all ruined!) I found a recipe on Martha Stewart's website. I made half the recipe, which works great for 12 cuppin' cakes. This is is the full recipe here:
- 5 large egg whites
- 1 cup plus 2 tbsp sugar
- pinch of salt
- 1 pound (4 sticks ) butter, room temperature, and cut into tablespoons
- 1 1/2 tsp vanilla extract
|It'll go from this...|
2. Move the bowl onto the mixer with the whisk attachment and mix on medium-high speed until stiff peaks (but not dry!) form. This is about 8-10 minutes.
|Make sure it's room temperature!!!!|
You can stop there if you want just vanilla buttercream. Seriously, it tastes exactly like vanilla ice cream. So good! I decided to add 2.5 ounces of melted and cooled semi-sweet chocolate.
With that done, it's time to put everything together! I cut holes into the cupcakes...
And topped with buttercream!
|Thanks for dinner, Voltage!|