Oh My Ganache

Oh My Ganache

Oh My Ganache

45 minutes

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Details
  • Serving Size:   12
  • Weight Watchers:   26 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 ounces bittersweet chocolate , chopped
  • 1/4 cup buttermilk
  • 1 1/2 teaspoons Chambord
  • Chambord Ganache
  • 1 1/2 tablespoons cornstarch
  • 1/2 cup Dutch-processed cocoa (1 ½ ounces)
  • 2 large eggs
  • 1/2 cup whipped heavy cream
  • cup heavy cream
  • 3/4 teaspoon instant espresso powder
  • 1/2 teaspoon lemon juice
  • 4 ounces mascarpone cheese
  • 10 ounces package frozen raspberries with sugar
  • 4 ounces semi-sweet chocolate chips
  • 1/4 cup sour cream (4 ounces)
  • cup confectioner's sugar, sifted
  • 3 tablespoon3s sugar plus ½ teaspoon sugar
  • 3/4 cup sugar (5 ¼ ounces)
  • 1/2 teaspoon table salt
  • 3/4 cup unbleached all-purpose flour (3 ¾ ounces)
  • 1 tablespoon unsalted butter
  • 8 tablespoons unsalted butter , cut into 4 pieces
  • 1 teaspoon vanilla extract
Instructions

Cupcakes:Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add espresso powder, sugar, vanilla, and salt and whisk until fully incorporated.

Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream and buttermilk until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick. DO NOT overbeat the batter.Divide batter evenly among muffin pan cups.

Bake until skewer inserted into center of cupcakes comes out almost clean, 15 to 18 minutes.Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.Raspberry Filling

Thaw raspberries and drain. You should have almost 3/4 cup liquid/juice. Put liquid in a small saucepan and combine with sugar, cornstarch and lemon juice. Cook stirring constantly until mixture comes to a boil and is very thick.

Let cool. Stir in raspberries without the extra juice that drains further (you want the filling to be thick). Fill cupcakes by removing a small piece in the middle of the cupcake, fill hole with about 1 - 1 1/2 teaspoons of filling. Trim the piece you have cut out and place back over the filling in the cupcake. You can also pipe filling into the cupcake, however, this is pretty thick, so it is more difficult.Chambord Ganache

Bring cream and butter just to a boil.

Pour over chocolate chips.

Let sit for 5 minutes.

Whisk until glossy and smooth.

Add Chambord.

Let mixture sit 5 minutes to set before frosting cupcakes.Mascarpone Frosting

Beat together mascarpone cheese and sugar until smooth. Gently fold in whipped cream until combined.

Place in a decorating bag and decorate tops of cupcakes as desired.

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