Sunday, March 6, 2011

Chocolate Cupcakes with Orange Cream Cheese Filling and Chocolate Ganache

So this recipe came to me as I thought about making homemade Ho-Hos. That just seemed a little simple though; so I decided to use orange cream cheese filling instead of plain vanilla. Enjoy!
Baker Jenn

Chocolate Cupcakes (recipe from Better Homes and Gardens New Cook Book)
1 cup unsalted butter
3 eggs
2 cups all purpose flour
3/4 unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
(if you like very moist cakes, I would try adding a small amount of vegetable oil)

Preheat oven to 350.
Combine sugar and room temperature butter, blend well. In separate bowl, combine flour, baking soda, baking powder, salt, and cocoa. Add 3 eggs to sugar and butter mixture, one at a time. Add vanilla. Alternate adding dry ingredients and milk. Use ice cream scoop to ensure all cupcakes are about the same size. Bake for 23 minutes. Makes about 30.

Orange Cream Cheese Filling
1 container of cream cheese frosting (any brand, or use your own recipe)
juice of 1 tangelo
juice of 1 blood orange
zest of 1 tangelo
zest of 1 blood orange

Mix well. Place in refrigerator for at least 30 minutes, put in freezer 15 minutes before you plan to fill your cupcakes (so it isn't too runny - very messy).

Chocolate Ganache
4 oz. heavy whipping cream
5 oz. chocolate bars (I used Newman's Own)

Combine cream and chocolate pieces in double boiler.

1 comment:

  1. Oh my. a Hostess look-alike?! This is my weakness! Thanks for sharing the recipe!