It seems that lately I have had this obsession with
cupcakes. I am constantly thinking of flavors I can use to make new and
different cupcakes. Recently I made Mountain Dew cupcakes, which I have to say
are awesome. I have made them a few times since and am now thinking of other
things I can do with those cupcakes to enhance the Mountain Dew flavor.
Besides Mountain Dew cupcakes, recently I took my favorite
Christmas beverage a created what I call Christmas cupcakes at their finest. I
originally made them for my church Christmas party, and it took me all day to
figure out what kind of topping to use on them. The cupcakes by themselves are
outstanding, perfectly sweet, and exceptionally moist, they don’t even need
frosting, but I didn’t want people to think they were cornbread muffins.
Because that is what they look like without any frosting.
Recently I put eggnog in a chocolate cake and loved it so
for these cupcakes I decided to make an eggnog chocolate ganache.
And this is what it looks like…….
What’s even better about this recipe besides the great
taste is the simplicity.
Cupcakes
1 Pillsbury Classic Yellow Cake Mix
¼ Cup Flour
To make cupcakes follow directions on the box, only substitute
Eggnog for water. I also like to add ¼ cup of flour. This is recommended on the
box for high altitude. But it also recommends that you increase the liquid, I
don’t. By doing this the cupcakes won’t crumble while eating them. Note: the
batter will be thick. Now to fill the cupcake liners, I like to use a ¼ cup
measuring cup and fill the liners half way. Normally I fill them more, but
there is something about the eggnog that makes these cupcakes explode volcano
like if the liners are overfilled. Bake about 12 minutes until cupcakes spring
back when touched or when a toothpick comes out clean. They will brown so don’t
freak out and think you burned them. Once they are done take them out of the
cupcake pan and allow them to cool on a cooling rack.
Eggnog
Chocolate Ganache
1 Cup Eggnog
¾ Cup Semi-sweet Chocolate Chips
Pinch of Nutmeg
In a medium saucepan place chocolate, eggnog and nutmeg and
warm over medium heat. This is a fast process so make sure you don’t leave once
you have started. With a whisk stir until the chocolate has completely melted
and is incorporated with the eggnog. Take the ganache off the heat and allow it
to cool.
Once the ganache and cupcakes have cooled dip the tops of
the cupcakes in the ganache and set aside. Now normally I don’t recommend
putting cupcakes in the fridge, but for these I actually do. Not only does it
allow the ganache to set up, but they just taste good cold!
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