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Chocolate-Covered Strawberry Cakes
Nb persons: 0
Yield: Makes 12 cupcakes
Preparation time:
Total time:
Source: BHG Christmas Baking 2008
| For a sweeter ganache, substitute semisweet for the bittersweet chocolate. | |
| 1/2 c. | butter |
| 1 c. | sugar |
| 1/3 c. | unsweetened cocoa powder |
| 1 | egg |
| 1 tsp. | vanilla |
| 1 c. | flour |
| 1/2 tsp. | baking powder |
| 1/4 tsp. | baking soda |
| 1/8 tsp. | salt |
| 3/4 c | milk |
| 1/4 c. | strawberry jam |
| Bittersweet Chocolate Ganache: | |
| 1 c. | whipping cream |
| 10 oz. | bittersweet chocolate |
| 3 Tb. | butter |
| 12 | whole strawberries |
| 3 oz. | bittersweet and/or milk chocolate curls |
1. Preheat oven to 350 degrees. Line with paper bake cups or grease and lightly flour 12 (2 1/2") muffin cups; set pan aside.
2. In a large saucepan, melt butter over medium heat. Remove from heat. Cool for 5 minutes. Stir in sugar and cocoa powder until combined. Add egg and vanilla. Using a wooden spoon, stir just until combined.
3. In a small bowl, stir together flour, baking powder, baking soda, and salt. Alternately add flour mixture and milk to chocolate mixture, beating by hand after each addition. Spoon batter into prepared muffin cups, filling each 2/3 full.
4. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 10 minutes. Using a knife, loosen the edges; carefully remove cupcakes. Cool completely on a wire rack.
5. If cupcakes aren't in paper bake cups, trim a thin slice from top of each so they will sit flat, then turn bottom side up. (For cupcakes in bake cups, peel paper down but do not remove.) Place cupcakes 2" apart on wire rack set over waxed paper. Spread 1 tsp. of the strawberry jam over each cupcake.
6. Prepare Bittersweet Chocolate Ganache: In a medium saucepan, bring 1 c. whipping cream just to boiling over medium-high heat. Remove from heat. Add 10 oz. bittersweet chocolate, chopped (do not stir). Let stand for 5 minutes. Stir until smooth. Whisk in 3 Tb. butter, 1 Tb. at a time, whisking until smooth. Spoon ganache over cupcakes, coating all sides. Top each with a strawberry. Drizzle tip of each strawberry with ganache. To cupcakes with chocolate curls.
To Bake Ahead: Prepare, bake and cool cupcakes as directed through step 4. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 1 month. To serve, thaw cupcakes, if frozen. Continue as directed in step 5.
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