Chocolate Cake Mix Cupcakes and Chocolate Ganache

Moist, tangy and chocolaty cupcakes topped with luscious chocolate were a part of my ‘thank you’ cupcakes I brought into work before my maternity leave.  I coupled them with the strawberry dream cupcakes we made for my baby shower as well and banana muffins topped with vanilla pudding frosting.  Yum Yum Yum!  These cupcakes hold well in the fridge.

Yields 2 dozen cupcakes

Ingredients:

1 box devil’s food cake cake mix

4 eggs, beaten

1 cup sour cream

1 package (3.4 oz) instant chocolate pudding

1 cup vegetable oil

2 tsp vanilla

1/2 cup strong coffee

For the ganache:

4 oz bittersweet chocolate

1/2 cup heavy cream

Instructions:

Combine all the cake ingredients and beat for a few minutes on medium until well combined.  The batter will be relatively thick and fluffy.

Fill each well of the muffin tin with 2 tablespoons of batter (about half way)

Bake at 350 degrees for about 18-23 minutes.  If making mini cupcakes, bake for about half the time.  You are going to end up with about 5 dozen mini cupcakes.

Allow cupcakes to cool slightly, then start the ganache.

To make the ganache:  Bring the heavy cream to a simmer and pour the hot cream over the chocolate in a small heat safe bowl.  Stir to melt the chocolate.

Take each cupcake and dip the tops into the ganache and allow to set for about 15 minutes.

An auspicious sign

This morning our neighbor J called Binh because he saw a pair of storks perched on our roof while he was enjoying his cup of tea. He asked if we were having twins! Well, we’re only having one and they are early…no baby yet:)

Week 37 photo shoot

Thank you to my wonderful husband for being a great sport and taking these pictures for me! It was a beautiful day to spend at the Hotel Del!

Celebrating Baby with Strawberry Dream and Lemon Curd Cupcakes!

Last week, my sister threw my a very BIG baby shower!  There were about 45 people at our house, and our little girsl got some many cute gifts!  I think that she acquired enough clothes and bath accessories to last for an entire year!  A great idea my sister had was for the guests to gift a children’s book.  The perfect way to start her library.

Strawberry Dream Cupcakes with Strawberry Cream Cheese Frosting

For the Cupcakes

1 box white cake mix
1/2 (3.4 ounce) package instant vanilla pudding mix
6 oz Greek strawberry yogurt
3/4 cup vegetable oil
1/2 cup milk
4 eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup finely diced fresh strawberries

In a bowl, whisk together cake mix and vanilla pudding.  Add yogurt, water, oil, eggs and vanilla in a separate bowl.  You may also add a few drops of red food coloring to the wet indredients if you are looking for that bubbegum pink color.  Whisk to combine.  Add wet ingredients with dry ingredients until well combined.  Fold in strawberries.  Scoop into cupcake tins.  Bake at 350 degrees until puffed and slightly browned (about 35 minutes). Make sure that it is well baked, otherwise, the cake will collapse once out of the oven.

For the Frosting, in a mixer, combine

1 stick butter, room temperature

1 block of cream cheese softened

2 tsp vanilla

pinch of salt

powdered sugar to taste (about 1 1/2-2 cups)

1/4 cup fresh strawberry puree

Yields 2 dozen cupcakes

Lemon Cupcakes with Lemon Curd
Ingredients:
2 1/4 cups cake flour
lemon zest of 2 lemons
1 T lemon juice
1 T baking powder
1 1/2 cups sugar
1 1/4 cups buttermilk
1 stick butter, room temperature
1 tsp vanilla
1/2 tsp salt
4 egg whites

Jar lemon curd
Powdered sugar for dusting

Combine sugar and lemon zest,rubbing the mixture through your fingers to release oils from the lemon zest
Inn another bowl, sift dry ingreients
Combine milk and egg whites in another bowl
In the mixer, beat sugar and butter for about 3 minutes on medium speed
Add a third of the flour mixture, then add half of the milk mixture, beat until incorporated.
Add the second third of the dry ingredients, followed by the remaining milk mixture, followed by the last of the flour mixtre.
Beat for another 2 minutes to combine well and aerate

Place in muffin tins (2 dozen) and bake at 350 degrees for 18-22 minutes (they will not brown) until springy and clean in the center when pierced by a toothpick.

Allow to cool completely, then sift powdered sugar over the cupcakes.
Using a pastry tip, fill the middle of the cupcakes and the center of the top of the cupcake with lemon curd