Saturday, November 19, 2011

Belated Cupcakes

This is not to say that I have any cupcakes lying about, going stale.  Because that really never happens in this house.  This is just to say that I really did mean to post this brilliant, life-changing recipe a week or so ago.

But, well, curling up in a chair with a blanket and some cider was really much more appealing.  Sorry.

However, I'm here now, with the recipe for the completely delicious, so-close-to-being-my-new-favorite cupcake, Fauxstess Cupcake.

Now, I did a lot of research for these.  I was commissioned to make them (and two other types of cupcake) for my friend Jessica's birthday party, and I wanted them to be just right.  I settled on separate recipes for the cake, the filling, and the ganache, because I was never satisfied with one complete "hostess" cupcake recipe.  For the cake, I used Hershey's Perfectly Chocolate Cake.  I found the type of cream filling I was looking for in a discussion board on Chef Talk, and a basic ganache on Joy of Baking (wherein I learned that to get a dark and shiny ganache, you simply add in a bit of corn syrup).

I like to think that the result was completely delicious.  Everyone else seemed to agree, as they were the first to disappear at the party.  And by first, I mean within the first five minutes.

"Fauxstess" Cupcakes
from Hershey'sChef Talk, and Joy of Baking
(makes 24 cupcakes)


2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. HERSHEY'S Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp vanilla extract
1 c. boiling water

Preheat oven to 350 F.  Line cupcake try with liners.

Whisk together the dry ingredients in a large bowl.  Add eggs, milk, oil, and vanilla and beat with a mixer on medium speed until combined (about 2 minutes).  Stir in the boiling water until completely incorporated.  The batter will be very thin.  

Fill cupcake liners 3/4 full.

Bake 22-24 minutes, until a toothpick comes out clean.  Let cool in try 5 minutes, then remove to a cooling rack.  Let cool completely.

Cream Filling:*
2 tsp hot water
1/4 tsp salt
1 7 oz jar marshmallow creme
1/2 c. shortening
1/3 c. powdered sugar
1/2 tsp clear vanilla

Combine hot water and salt in a small container, set aside.

Mix together marshmallow creme, shortening, powdered sugar, and vanilla combined and no longer sticky.  Mix in salt water.

When cupcakes are cool, put filling in an icing bag fitted with a medium to large tip.  Insert the decorating tip into the middle of the cupcake and fill with the cream filling.  Be careful not to overfill, or the cupcake will begin to crack!

Reserve remaining cream filling to make the signature swoops on the top.

*Note: I would double this amount next time, as I didn't have quite enough to fill and ice all 24 cupcakes.

8 oz bittersweet chocolate, finely chopped (or, even easier, processed in a blender or food processor)
3/4 c. heavy whipping cream
2 tbs unsalted butter
1 tbs corn syrup

Place chopped chocolate in a heatproof bowl.

Heat cream and butter in a small saucepan over medium heat.  Bring just to boiling point, then immediately pour over the chocolate.  Let stand for several minutes, then stir gently until smooth.  Add corn syrup for that shiny glaze look.

When slightly cooled (but not too thick!), spoon the ganache on top of the cupcakes and spread carefully to cover.  It should not be dripping down the sides (unless, of course, that's what you're into).

Once set, use the reserved cream filling (refitted with a small round decorating tip) to pipe swoops on top of the ganache.

Enjoy.  Because oh, you will.

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