Spicy Chocolate Cupcakes with Chili Chocolate Ganache
Tonight was a pretty inspired evening! I came home craving cake and chocolate. Not too much of a mystery why, since everyone at work got to eat from a very nice looking cake today. Truly, two of the girls tried to pick me up a vegan cupcake this morning, so they at least they did try to include me, but man, that cake did look good!
A quick text to Thomas determined that he’d take me up on the offer of doing my laundry if I made cupcakes. (Score!) So I got to spend tonight doing all kinds of non-derby things like shaving my legs (they were completely grown out! at over 2 months, it was a new record for me), doing my toenails, putting away laundry, and baking! Woo! Grooming, accomplishments, AND delicious goodies!
I made these using Vegan Cupcakes Take Over the World. Just a few of shakes of cayenne pepper into the chocolate cupcake batter, and half a recipe of chocolate ganache made with half a bar of Green & Black’s Spiced Chilli dark chocolate. Wow, ganache is simple to make, and way easier than going the frosting route! It was my first time and it only had 3 ingredients: soy milk, chocolate, and maple syrup, which I just stirred until smooth over low heat. Easy!
If you like spiced chocolate, I highly recommend trying this or a similar variation. The cupcakes came out perfectly moist and rich! Mmm!
And here are the boys being adorable while the cupcakes were cooling. It was a lovely, productive evening at home. ❤
I have often wanted to make these brownie cupcakes, but I finally got around to actually doing it! Someone brought in some little chocolate cupcakes last week at work and I got a whiff of the frosting, and had been craving it since ever since. I figured I couldn’t go wrong with VCTOtW‘s recipe. (They always come out awesome.) These also sounded interesting because they call for some not so ordinary ingredients like black cherry preserves and bourbon. The recipe makes 15 cupcakes, so you’ll need another pan (with the empties half full of water to prevent warping) or some individual silicon or foil liners as recommended. I was going to use ramekins for the extras until I found the ghost shaped foil ones that I picked up on clearance after Halloween. (totally forgot about those!) The frosting it’s paired with makes a nice amount for the topping, but not for crazy piping. (which is fine because usually it’s too much, and I don’t like fussing with piping.)
Oh! One more thing… the recipe warns to not overfill your liners or your cupcakes will sink, but then tells you to fill them up later in the recipe. Just fill 1/2-2/3 full. (my foil ones said 1/2 full.) I read some other people’s reviews, and a lot of people had trouble with the sinking. Mine came out just fine. If you fill them 1/2 way they’ll come up to the top. 2/3 or more and they’ll muffin top.
1 prepared pan and 3 foil cupcake liners.
I dressed them up with walnuts and chocolate chips!
These were well received. Though the texture is a bit more light and fluffy than either a cupcake or a brownie. Still, tasty. (PS- They became a little moister and denser after a couple days in the fridge!) I was just expecting a more dense brownie type bottom. The frosting was a perfect brownie type frosting that sort of forms a little bit of a shell. As promised the cherry preserves and bourbon were not detectable in the finished product, though I know there’s a cherry bit or two lurking in there somewhere! Oh, and just in case you were wondering… the foil ones were pretty much the same texture as the pan ones. : )
Just showing off some cupcakes I made a few weeks ago. I’ve been cooking and baking up a storm. These are chocolate cupcakes with peanut butter buttercream frosting from Vegan Cupcakes Take Over the World.
I used light soymilk, and I think I prefer how almond milk tastes in my sweet baked goods. Other than that, they were great. The chocolate cake was moist and not too sweet. The frosting was very peanut buttery, sweet and rich. I took most of them to work and one person did think that the frosting was too sweet. I’m making the carrot cake cupcakes with cream cheese frosting next. I need to pick up some almond milk!