I found this recipe in my latest Food Network magazine and decided to give it a try for an Easter treat. http://www.foodnetwork.com/recipes/lulus-cupcakes-recipe/index.html
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 4 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, cut into pieces
- 2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
For the Filling:
- 4 tablespoons unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
- 1 cup marshmallow creme
For the Ganache and Icing:
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 stick plus 1 tablespoon unsalted butter
- 2 1/4 teaspoons vanilla extract
- 1 tablespoon milk
- 2 cups confectioners’ sugar
Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans.
Prepare the cupcakes:
Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.
Meanwhile, prepare the filling:
Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners’ sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners’ sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.
Prepare the ganache:
Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.
Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners’ sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.
They were a bit crumbly, but that can be corrected by baking them for 15 to 20 minutes rather than the recommended 25. The flavor is great though. Not too sweet at all. I would recommend using good quality chocolates, especially for the ganache. Overall, I am pleased with the results, especially considering that I am not a baker.