Ganache filled and coiffed vanilla cupcakes!! Cue salivation.
4 oz. fine quality bittersweet chocolate
1/2 C heavy cream
1 Tbs powdered sugar
Options: dash of vanilla and 3 Tbs powdered sugar
Yield: filling and topping for 24 cupcakes
Melt slowly in microwave and whisk often till fully incorporated and satiny.
Ganache will be like chocolate milk. Refrigerate to thicken about 2 hrs.
Make your favorite cupcakes
Fill liners 2/3 full
Bake and breath in the aroma!
Using a paring knife, slice out cone shapes from middle of each cupcake.
DO NOT throw away the insides. Place them in a bowl and you'll see why soon.
Take out thickening ganache and whip about five min or until fluffy.
Use a teaspoon to push filling into the open cones. Continue filling all.
Not enough ganache for ya? Alrighty, take a pretty piping tip and make a pretty ganache rosette swirl on top.
Here is where all that ganache goodness disappeared to.
Or, use buttercream for those non-deep-chocolate enthusiasts.
Remember our bowl of cupcake guts? I know, sounds gross. Let's call them cones.
Add frosting to them and smush together to blend. I used homemade buttercream, but store bought is an ok substitute if that's what you prefer.
Form balls for cake pops. These will be rugged, hand-hewn asymmetrical spheres, and that's fine for this simple purpose: kids devouring them as soon as they are ready.
Melt some chocolate disks or chocolate chips and insert lollipop sticks.
Spoon freely dowsing each one in a thick chocolate coating.
Let harden and then...
These treats will wash the whole rainy week right down the drain!