For those of you who know me, you know I love to cook! My sister is more of the baker in the family, but I am striving to learn the awesomeness that is dessert now that I have all the other meals down pat. One of my coworkers had her birthday at the office, and at Allen Tate, a birthday doesn’t go unobserved. We had a fiesta in the office, complete with the Cake Doctor Warm Chocolate Cupcakes.
For the Ganache (which is baked inside of the cupcake but can double as a frosting OMG)
- 3/4 cup heavy whipping cream
- 1 1/3 cups semisweet chocolate chips
- 1 tsp. vanilla extract (pure is better than imitation…may try a vanilla liqueur 1 TBSP next time)
Place the cream in a heavy saucepan and allow it to come to a boil, making sure you whisk it often. Place the semisweet chocolate chips in a separate bowl and wait for the cream to boil. When the cream has come to boiling, pour it over the chocolate chips and add the vanilla. Stir until all the lumps are out and store in the fridge with plastic wrap over it so it can firm up. 20 to 30 minutes is all you’ll need. Let it “chill” until called for…
For the Cupcakes:
- Vegetable oil spray for misting the pans (butter flavor is good)
- All purpose flour for dusting the pans (you don’t have to get the fancy stuff, it’s just for the prep work)
- 1 package devil’s food cake mix ( I used Duncan Heinz…which I get mixed up with Haagen Dazs….don’t make the mistake. lol)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp. pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup confectioners sugar for dust
- Place a rack in the center of the oven and preheat to 400 degrees. Lightly mist the baking pans with the spray and dust them with flour. Shake out the excess flour, set pans aside.
- Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low, scooping off the excess on the sides until the batter no longer has any lumps and looks thick.
- Scoop batter from bowl and put in cup. ( I would fill about halfway…the cupcakes baked up better than I thought and began taking over the oven)
- Drop a heaping spoonful of the ganache on top of the cupcakes and place those babies in the oven.
- Bake the cupcakes until they bake up around the ganache, the cupcakes are domed and they spring back when you touch them with your finger, about 12 to 14 minutes. Remove the pans from the oven and let them cool for a minute. Use a knife to separate the cupcakes from the sides of the pan and place them on a cake saver or glass dome if you are not going to serve right away.
- When you are ready to serve, sprinkle the confectioner’s sugar on top and voila! T-goodness!