Cupcakes have been on the agenda quite a few times over the past few months. An engagement party, a birthday celebration, a welcome home fête, and a few other special occasions have all required chocolate cupcakes.
Of course they have.
As circumstance would have it, I'm nearly always getting started on decorating the cupcakes at about ten in the evening. Sure I've managed to get them baked off in the afternoon with two eager boys as helpers, but dressing up the cupcakes sometimes requires all helping hands to be tucked into bed.
So there I find myself, bleary eyed, measuring cream and weighing chocolate in the kitchen when my mushy brain should probably be vegging out with a Netflix pick. (Side note: have really enjoyed Whip It, Date Night, and Starter for 10 recently)
Fortunately, I've got the perfect recipe for chocolate ganache that can be made with half a brain.
It hails from Gourmet Today (love it, love it, and oh look, it's on a crazy sale right now) and it is sublime - and simple enough to be successfully executed under extreme fatigue.
I've got the recipe memorized by now; isn't it about time I shared?
Rich Chocolate Ganache Frosting
- 1 pound semisweet chocolate (cacao content no higher than 60%), chopped roughly
- 1 cup heavy cream
- 2 tablespoons corn syrup
- 2 tablespoons sugar
- 4 tablespoons unsalted butter, cubed, at room temperature
- Whisk together cream, sugar and corn syrup in a medium, heavy bottomed pot.
- Over medium heat, bring mixture to a gentle boil, stirring until sugar dissolves.
- Remove pot from heat and whisk in chocolate, a handful at a time, until fully melted and incorporated.
- Add butter cubes, whisking until melted and ganache is smooth.
- With a soup spoon, drizzle over cupcakes and tap the bottom of the cupcake gently on the counter so the ganache spreads evenly. Garnish as desired.
- Let stand until ganache is set. Serve at room temperature or wrap and chill for up to three days.