Monday, August 16, 2010

Vanilla Cupcakes with the Best Chocolate Frosting Ever. For serious.

It's official -- I've taken a leap and signed up as a vendor for the Vancouver Baker's Market.  I will be there October 2nd, November 13th, and December 4th!  I hope to see all your lovely faces for some cupcakes, cookies, and whatever else I come up with. I'm starting to brainstorm what goodies to bring, so if you have any suggestions, please let me know.

In other less exciting news, last week was a semester-end class potluck for one course of mine.  The course was long and grueling, and I think it showed in how everyone brought fatty, salty comfort foods on the last day.  These yummy (can anyone say that anymore and not puke thinking about Rachel Ray and her obnoxious Yum-o?) cupcakes were my contribution.  Actually, both the icing and the cupcakes for these were made by my mom, so I guess I can't take credit for much other than the decoration and presentation.  So it goes.

This icing is hands down the best chocolate frosting ever.  EVER.  It's made with chocolate ganache, yet somehow manages to be not too rich, but still decadent enough to be indulging.  The cupcake is sweet and moist, and provides a perfect complement to the chocolate icing.  The combination is perfect, and one of the best I've had in the chocolate/vanilla department.  Normally the frosting overbears the cake, or the cake is too... vanilla (ie boring as shit).  But these two are the perfect pair.

The recipe for the vanilla cake can be found here.  RLB, naturally.

Chocolate Frosting:

For ganache:
12 oz. milk or dark chocolate  (we used semi-sweet)
1/2 cup heavy cream
4 tbsp butter
1 tsp vanilla

For frosting:
1/2 cup butter
3-4 cups icing sugar

1. In the top of a double boiler, melt the chocolate almost completely, stirring often. 
2. Remove from the heat and stir until fully melted.  Gradually add the heavy cream and stir to incorporate into the chocolate until smooth. Allow to cool to touch, about 30 min.
3. When cooled, gently stir in softened butter 1 tbsp at a time.  Stir in vanilla.  

Allow to cool for a few hours.  Then...

4.  Whip butter in bowl of a stand mixer
5.  Add chocolate ganache.  If it's too thick, slowly reheat in the microwave until it's smooth.  Slowly mix the two on low speed.
6.  Gradually add icing sugar until desired consistency is reached.
7. Die of happiness.


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