Hostess Cupcakes

I have been really bad lately. I have convinced myself that I NEED dessert with my evening meal. This new philosophy of mine is wreaking havic on my scales...I was trying to loose weight in the new year.

The othere night I had my family over for supper and decided that I wanted to make some cupcakes.

Let me explain why I am on a cupcake kick. Recently there has been a new cupcake store open in our town...and it is all the rage (great for them). The probelm...at least in my eyes...is that these cupcakes are $3.00 a cupcake!!! I have yet to go to this new store for fear that I will become addicted to these cupcakes..I know people this has happened too. And as much as my scales are cruching from my dessert kick...my wallet couldn't stand the same strains of these cupcakes.

From what I hear these are normal size cupcakes that you would make at home...with as much icing on top as there is cupcake underneath.

So, I decided to embark on my own cupcake journey and decide to make some chocolate cream filled cupcakes covered with ganache.
Here is the final product...well at least what is left.

Here is the recipe I used for the cupcakes and filling (from allrecipies.com)

Cupcakes

3 cups all-purpose flour
2 cups white sugar
1/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract


Filling

1/4 cup butter
1/4 cup shortening
2 cups confectioners' sugar
1 pinch salt
3 tablespoons milk
1 tablespoon vanilla extract


Ganache

8 oz. chopped semi-sweet chocolate
1 cup heaving whipping cream



Directions

1. Preheat oven to 350 degrees.
2. Line 36 muffin cups with paper liners.
3. In a large bowl, mix together the flour, sugar, cocoa, baking sodan and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup each of milk, water, and oil and 1 teaspoon vanilla extract. Mix well. (DON'T WORRY-this is a very liquidy batter) Fill each muffin cup 1/2 full of batter. (I did about 3/4 full).
4. Bake in the over for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
5. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and a pinch of salt (if you used salted butter, then I wouldn't add the extra salt). Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. Beat until light and fluffy. Fill a pastry bag with a medium tip. Push the tip throught the bottom of paper liner and fill each cupcake.
6. Make the ganache: Place chopped chocolate into a bowl. Heat the cream in a saucepan until boiling. Pour the cream over the chocolate and whisk until all the chocolate is melted and smooth. Spoon and spread the ganach on top of each cupcake.
7. If there is any extra icing...i had plenty. Pipe the icing ontop of each cupcake to decorate.
8. ENJOY!!

Have a great cupcake day!!

Amy
Linked to:
Hoosier Homemade--Cupcake Tuesday