Chocolate Sour Cream Cupcakes with Whipped Ganache

Chocolate Sour Cream Cupcakes with Whipped Ganache

Chocolate is a beautiful thing—don’t you think? The Mayans and Aztecs sure thought so.

Rich, deep….just bliss.

Whipped Ganache

So how can you possibly make it even better?

Top chocolate with chocolate.

Now we’re talking!

Chocolate Sour Cream Cupcakes with Whipped Ganache

These cuppies are decadently rich with the deep flavor of cocoa. Due to the tangy sour cream, it’s not only incredibly moist but perfectly balanced. As for the frosting, what better than an uber chocolatey whipped ganache? So simple, so much chocolate.

A chocoholic’s dream.

Swoon……

But be warned—come equipped with a tall glass of milk.

And with that Friends– Happy 1st Day of Summer & National Flip Flop Day!!!

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Chocolate Sour Cream Cupcakes with Whipped Ganache
Makes approximately 24 cupcakes

Ingredients:
¾ cup unsweetened cocoa powder
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
2 large eggs
1½ cups sugar
½ cup vegetable oil
1 cup sour cream
2 tsp vanilla extract
1 cup strongly brewed coffee, room temperature
14 ounces bittersweet chocolate, finely chopped
1 cup heavy cream
1 tablespoon coffee liqueur, optional
sprinkles, optional

Preheat oven to 350 degrees. Place paper liners in cupcake pans.

Sift together cocoa powder, flour, baking soda, baking powder, and salt into a large bowl.

In a mixing stand with the paddle attachment, beat eggs and sugar for 2-3 minutes until they become a pale yellow. Add the oil, sour cream, coffee, and vanilla extract. Mix until combined. Slowly add dry ingredients and mix until just incorporated. Fill each of the cups ¾ the way up.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pans for 5 minutes before removing to cooling racks.

While the cupcakes cool, prepare the ganache frosting.

Place the chopped chocolate in a bowl. In a small saucepan, bring the heavy cream just to a boil. Remove and pour the scalded cream through a fine-meshed sieve directly into the bowl of the chopped chocolate. Loosely cover the bowl with plastic wrap and let sit for 4-5 minutes. Gently whisk the mixture until the ganache is smooth and glossy. Whisk in coffee liqueur, optional. Refrigerate for 15-20 minutes until the ganache has slightly chilled.

Transfer the ganache to the bowl of a mixing stand. With the whisk attachment, whisk until the ganache becomes light and fluffy. Fill a piping bag with the frosting and pipe on top of the cooled cupcakes. Garnish with sprinkles.

Gingerbread-Pear Cupcakes + Nambé Winner!

Gingerbread-Pear Cupcakes

Is it just me or is time FLYING by?!

I feel like I was just wondering what my Halloween costume was going to be and within a blink of an eye, Thanksgiving has come and gone and now we’re barreling towards the Winter Holidays. YIKES!

But with the Winter Holidays comes all the flavors that I adore —- and gingerbread probably tops the lot.

These gingerbread cuppies are wonderfully spiced, deeply flavored with molasses & fresh ginger and are quite moist. I added in some pears for an additional level of flavor and texture and think they paired well with the spiced frosting. However, if you feel like cutting out some sweetness, simply serve the cupcakes inverted as the pears will act as a wonderful “topping”. Either way, your guests will adore you for them.

Gingerbread-Pear Cupcakes

And now for the winner of our Nambe platter! Drum Roll please………….

CONGRATS Ryan M. who said he would use this platter to feature local cheeses and jams he has made this year. MMMmmm!! Ryan, please check your email for instructions.

THANK YOU to everyone who participated! And a big THANKS to our friends at Nambe!!!!

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Gingerbread-Pear Cupcakes with Spiced Cream Cheese Frosting
Makes approximately 24-28 cupcakes

Ingredients:

Batter
2½ cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
¼ teaspoon ground black pepper
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1 cup boiling water
2 teaspoons baking soda
¾ cup molasses
1¼ cups granulated sugar
1 cup vegetable oil
2 large eggs, beaten
½ tablespoon vanilla extract
1 tablespoon freshly grated ginger
1 cup chopped pears

Frosting
16 ounces cream cheese, softened
½ cup unsalted butter, softened
1 tablespoon molasses
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
5-6 cups confectioner sugar, sifted

Preheat the oven to 350 degrees F and line muffin tin with paper cups.

In a bowl, sift together the flour and dried spices. Set aside.

In another large bowl, whisk together the boiling water, baking soda, sugar and molasses until combined. Stir in the vegetable oil. Allow the liquids to cool slightly. Mix in the dried ingredients and then the eggs, vanilla extract and fresh ginger. Once the batter has been combined, carefully fold in the pears.

Fill the paper cups three-quarters full and bake for approximately 25 minutes or until a toothpick inserted in the center of them comes out clean. Allow the cupcakes to cool in the pans on a wire rack 10 minutes and then transfer to a wire rack to cool completely.

While cupcakes are cooling, prepare the frosting. In a mixer fitted with the paddle attachment, cream together the cream cheese and butter until fluffy. Whip in molasses, cinnamon, and cloves. Gradually whip in the confectioner sugar, ½ cup at a time. Continue adding sugar until you reach your desired consistency. Fill a piping bag with the frosting and pipe large swirls on top of the cooled cupcakes.