Chocolate Cupcakes With Chocolate Ganache by Roland Mesnier (Ex-

Ingredients

• chocolate cupcakes
• 1 1/4 cups flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 1/4 lb unsalted butter, at room temperature (1 stick)
• 1 1/4 cups sugar
• 2 large eggs, at room temperature
• 1 1/4 teaspoons vanilla extract
• 1 cup whole milk, at room temperature
• 1/2 cup cocoa powder, sifted
• chocolate ganache
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Line a standard 12-cupcake pan with baking cups and a second pan with six cups.

3. 3

   Sift together the flour, baking soda and salt.

4. 4

   Place the butter in the bowl of a stand mixer or, using a hand mixer, beat on medium speed until fluffy.

5. 5

   Stop to add the sugar; beat on medium speed until well incorporated.

6. 6

   Add the eggs, one at a time, mixing slowly after each addition.

7. 7

   Combine the vanilla and milk in a large liquid measuring cup.

8. 8

   Reduce speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.

9. 9

   Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed.

10. 10

    Add the remaining flour mixture followed by the remaining milk mixture and beat until just combined.

11. 11

    Add the cocoa powder, beating on low speed until just incorporated.

12. 12

    Bake at 350 degrees for 15 to 18 minutes, or until cupcakes spring back when touched lightly in the center. Cool and frost with Chocolate Ganache.

13. 13

    GANACHE:.

14. 14

    Place the chocolate in a heatproof bowl.

15. 15

    In a saucepan over medium heat, bring the cream to a near boil.

16. 16

    Pour the hot cream over the chocolate and whisk until smooth.

17. 17

    Cool to room temperature.

18. 18

    Use ganache immediately, or refrigerate for up to two weeks, then warm in microwave until softened before using.

19. 19

    Ganache also can be whipped to resemble a light-chocolate buttercream: Transfer cooled mixture to the bowl of an electric mixer and, with the whisk attachment, whip until light and fluffy.