chilled at least 1 hour
3/4 cup heavy whipping cream
8 ounces (11/3 cups)
1 tablespoon liqueur of your
choice or 1 teaspoon pure vanilla extract (optional)
cream in small heavy saucepan over medium heat. Bring it to a boil,
place the chocolate chips in a large stainless steel mixing bowl.
cream from heat and pour over chocolate. Stir with a wooden spoon until
chocolate has melted. Stir in liqueur, if desired.
sit at room temperature for 1 hour or chill for 20 to 30 minutes so it
thickens into a spreadable consistency. Use to frost or fill cupcakes
For a deeper flavor, try double-chocolate baking chips.
2 cups, enough to frost 24 cupcakes (21/2-inch size).
cups whole milk
5 tablespoons sugar
Pinch of salt
4 large egg yolks
1 teaspoon pure vanilla extract
teaspoon ground cinnamon
Chocolate Ganache, cover with plastic wrap and place in refrigerator
to chill. Prepare Cinnamon Creme
Anglaise, cover with plastic
on the surface and put in refrigerator to chill.
Place rack in center of oven and
oven to 400. Lightly mist 24 cupcake
cups with vegetable oil spray and dust with flour. Shake out excess
Set pans aside.
Vegetable oil spray for
All-purpose flour for
1 package (18.25 ounces)
devil's food cake mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla
1/2 teaspoon ground
1/4 cup confectioners'
water, oil, eggs, vanilla and cinnamon in a large mixing bowl. Blend
with electric mixer on low speed for 30 seconds. Stop machine and
scrape sides of bowl with rubber spatula. Increase mixer speed to
medium and blend 11/2 to 2 minutes more, scraping sides of bowl again
as needed. Batter should look well combined and thickened. Spoon or
scoop 1/3 cup batter into each prepared cup, filling three-quarters
full. (You will get between 22 and 24 cupcakes.) Drop a heaping
tablespoon of ganache onto the top of the batter in each cup. Place
pans in oven.
Bake cupcakes until they bake up around the ganache, the tops are domed
and the cupcakes spring back when lightly pressed with your finger, 12
to 14 minutes. Remove pans from oven and place on wire racks for 1
minute. Run a dinner knife around edges of cupcake cups. Using end of
knife, lift cupcakes up from bottoms of cups and carefully pick them
out with your fingertips. Place on dessert plates, sift confectioners'
sugar over the top and spoon creme anglaise in a pool around each
cupcake. Serve warm.