tag:blogger.com,1999:blog-5635661142401172681.post4987321189780062760..comments2023-09-02T06:16:52.773-05:00Comments on Wonderful Joy Ahead: Chocolate Ganache Filled Cupcakes with Vanilla Bean Buttercream FrostingNicolehttp://www.blogger.com/profile/15339181534302026747noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-5635661142401172681.post-61170089378791683922013-10-22T14:43:35.402-05:002013-10-22T14:43:35.402-05:00Hi Carla-
Thanks for your comment and questions! I...Hi Carla-<br />Thanks for your comment and questions! I don't know what the container says for the instant coffee that you use, but I sometimes use the little single-serving packets that come in a box. I believe one packet is intended to make an 8oz serving, but I just heat up 3/4 cup of water and dissolve the whole packet; it ensures that it's strong and I don't have to fiddle with anything precise. So, if I were you, I'd look at your container, see what it recommends for a cup's worth of coffee, and use that amount with only 3/4cups of water. Or, use strongly brewed regular coffee.<br /><br />For the batter, all was done by hand with a whisk. I used an electric standing mixer for the frosting.<br /><br />The last time I made these (last week), the ganache took a little longer to set up to the right consistency. You're looking for it to be scoopable but soft. It should hold its shape when scooped but not be completely solid. Look at the photo above and err on the side of going firmer than that rather than softer.<br /><br />Last tip... the wet part of the batter should be cool (not warm). Make sure that's cool, then be sure your ganache is the right consistency, and THEN mix the flour mixture into the wet batter. The wet and dry can hang out separately as long as you want, but once the wet and dry meet, you'll want to bake as possible (a good general baking tip).Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-84425841704546477792013-10-21T21:20:38.779-05:002013-10-21T21:20:38.779-05:00Hi Nicole! Just want to ask if i'm going to us...Hi Nicole! Just want to ask if i'm going to use instant coffee powder, how many teaspoon/tablespoon will be needed to make 3/4 cup of coffee in this recipe. Thank you!<br /><br />And also for the cupcake batter, did you use electric standing mixer (with paddle attachment) or electric hand mixer? Or did you mix it by hand with wired whisk?Carlanoreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-57719278252002987902013-03-25T21:33:48.136-05:002013-03-25T21:33:48.136-05:00Sounds like an awesome combo!Sounds like an awesome combo!Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-33515815559170997832013-03-19T14:42:38.405-05:002013-03-19T14:42:38.405-05:00I made something similar to these once with a home...I made something similar to these once with a homemade peanut butter cream cheese frosting. They were pretty rich, but the saltiness of the peanut butter balanced out the richness of the cupcakes quite nicely. They were a huge hit with everyone who had one!Anonymoushttps://www.blogger.com/profile/05376864646870215139noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-86002695966918067802012-12-08T14:42:02.153-06:002012-12-08T14:42:02.153-06:00Hi Becca-
I never went back to duplicate my effort...Hi Becca-<br />I never went back to duplicate my efforts, but here's the rough recipe:<br /><br />Puree in a food processor almost a full pint of raspberries until smooth and soupy. Strain them in a fine mesh strainer to remove the seeds. <br /><br />Make your buttercream frosting as you normally would except instead of thinning it out with milk, thin the buttercream with raspberry puree. Do everything to taste and look-- no exact science there. I thought the puree would make the frosting running, but that was not my experience. <br /><br />I topped each cupcake with a couple of raspberries sitting on top of a pool of the puree, and I didn't keep them longer than that day (so I can't say how they'd keep).<br /><br />Let me know if you have questions or need more tips!<br />NicoleNicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-89932142000428762392012-12-07T22:44:16.522-06:002012-12-07T22:44:16.522-06:00Did you ever post your raspberry frosting? I could...Did you ever post your raspberry frosting? I couldn't seem to find a link. Thanks!Beccahttps://www.blogger.com/profile/16361409950185776690noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-80174170688484636442012-08-20T09:47:20.117-05:002012-08-20T09:47:20.117-05:00Nope-- baking soda is correct!Nope-- baking soda is correct!Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-7002408439779142212012-08-19T17:47:12.786-05:002012-08-19T17:47:12.786-05:00Was is supposed to be baking powder and not soda? ...Was is supposed to be baking powder and not soda? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-90352717924557331092012-05-30T12:22:01.522-05:002012-05-30T12:22:01.522-05:00Here are my additional comments:
First, make sur...Here are my additional comments: <br /><br />First, make sure you're starting with the right ingredients. I use heavy whipping cream (brand varies) and Ghirardelli 60% Cacao chocolate bars. The percentage of fat and cocoa butters may make a difference. <br /><br />Also, make sure you are using bread flour since that gives a stronger structure to the cake part, and be sure that your batter isn't still warm when it comes to assembling them. You could even put it in your freezer for a few minutes if you need to cool it down faster. It should be cool or close to cool. This time I tried to have my batter out of the fridge after the ganache had been in the fridge by 23 min. This gave me enough time to finish the recipe and fill the cups while the ganache continued to harden.<br /><br />The consistency of the ganache is like Nutella or pudding. Peanut butters vary so much by brand, so it's hard for me to say there. It's stiffer than Jiff's Creamy Natural PB and closer to Trader Joe's Cocoa Almond Butter. <br /><br />I'll upload more photos soon!Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-35727418488606015962012-05-27T20:13:19.779-05:002012-05-27T20:13:19.779-05:00Ok, ok... twist my arm! I'll make these again ...Ok, ok... twist my arm! I'll make these again this Tuesday, pay close attention to consistency, and try to take a picture that shows it. :)Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-82468684461522907102012-05-27T08:47:58.108-05:002012-05-27T08:47:58.108-05:00Just wondering what your consistancy is. Peanut B...Just wondering what your consistancy is. Peanut Butter like....sour cream like....hard butter.. I am determined to get this right lolAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-61767231262130486832012-05-26T16:31:17.459-05:002012-05-26T16:31:17.459-05:00I'm not an expert on baking, that's for su...I'm not an expert on baking, that's for sure, but I haven't had any issues with these cupcakes. Dispersing <i>and</i> sinking... hmm! <br /><br />All I can offer is to have you double-check the time that it's kept in the fridge. It's supposed to be just the right consistency slowly sink to the middle while cooking. Plop the spoonful on top just before sticking it in the oven and don't spoon more batter on top. <br /><br />Sorry they didn't turn out as they should have... glad they still taste great!Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-20546323259660663652012-05-26T16:19:23.645-05:002012-05-26T16:19:23.645-05:00I have made these twice and they are delicious... ...I have made these twice and they are delicious... but my ganache always sinks to the bottom AND disperses into the cupcake. You know its there but it is not a pretty center like yours... I wonder what I am doing wrong.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-82250406217300897472012-05-14T07:26:23.147-05:002012-05-14T07:26:23.147-05:00I'm really sorry to hear about your experience...I'm really sorry to hear about your experience! I've made these on many days with consistent results, and I know someone else who has made these her go-to dessert without issues. I really am not sure what could have happened. The humidity shouldn't have affected it in such a drastic way. Did you use heavy cream (and not 1/2 & 1/2 or milk?)Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-13710401594574005562012-05-14T00:35:12.203-05:002012-05-14T00:35:12.203-05:00I tried to make these and the ganache just would n...I tried to make these and the ganache just would not set. After 3 hours in the fridge and one in the freezer and still a complete liquid I finally gave up and just baked the cupcakes without their filling. I did use semi-sweet instead of bittersweet as it's what I had in the cupboard but would that really make that much difference. I even tried a second batch about an hour and a half in using a larger proportion of chocolate to cream and it stayed just as runny. To be fair it was a fairly warm and humid day but not that bad. I wound up taking a small melon baller to the cooled cupcakes and just piping in the ganache (which set up better overnight at room temperature than it did in the fridge) and they were absolutely delicious (I used a basic buttercream frosting but did add some vanilla bean caviar as I have a huge jar of spent beans from homemade extract that I can't bear to throw out.), a very worthy birthday self treat if more frustrating to make than they appeared. Any idea what I did wrong?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-322984760688324292012-02-17T23:29:26.907-06:002012-02-17T23:29:26.907-06:00Just made these and they are to die for!!! I did ...Just made these and they are to die for!!! I did substitute hot chocolate for the coffee part though (not a coffee drinker). Thanks for the delicious recipe!Shaunahttps://www.blogger.com/profile/04298003968067345694noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-3528409422288878352011-12-30T19:38:07.246-06:002011-12-30T19:38:07.246-06:00These look amazing!! I love anything close to a t...These look amazing!! I love anything close to a truffle! Can't wait to try these. :)Designed by Dawn Nicolehttps://www.blogger.com/profile/08491757809734647136noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-27844670520124135732011-12-21T15:00:50.687-06:002011-12-21T15:00:50.687-06:00These cupcakes look amazing! I would love for you ...These cupcakes look amazing! I would love for you to add it to my Best of 2011 link party, as well as any other projects you are most proud of from this year. Visit http://www.petalstopicots.com.<br />~Kara :)Kara at Petals to Picotshttps://www.blogger.com/profile/14649751202745139325noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-38059671684704832772011-12-19T12:54:11.602-06:002011-12-19T12:54:11.602-06:00I must make these!!! i want to eat them right now!...I must make these!!! i want to eat them right now!!!Kris @ everywhereorange.comhttps://www.blogger.com/profile/07853645643637915823noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-46193496134498969442011-12-19T09:47:40.776-06:002011-12-19T09:47:40.776-06:00These cupcakes look amazing! I love how the ganach...These cupcakes look amazing! I love how the ganache looks sort of like a heart in that one photo. Thanks for sharing the great recipe :)Abbyhttps://www.blogger.com/profile/05757047116906104283noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-10082193010231144842011-12-17T22:07:38.880-06:002011-12-17T22:07:38.880-06:00These look wonderful! I can always tell that a cho...These look wonderful! I can always tell that a chocolate cake has a really deep chocolately flavor when it's as dark as yours. Love the idea of using bread flour too...will have to try that next time :)Anonymoushttps://www.blogger.com/profile/09797157415521922828noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-90757934392555909752011-12-17T15:59:39.038-06:002011-12-17T15:59:39.038-06:00@Jana- that sounds like a great combo. Maybe I'...@Jana- that sounds like a great combo. Maybe I'll try that next time (because we all know there will be a next time).Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-68217716502640604342011-12-17T15:55:48.264-06:002011-12-17T15:55:48.264-06:00@anonymous, I don't taste the coffee in it at ...@anonymous, I don't taste the coffee in it at all. Others didn't know there was coffee in it until I mentioned it, and I used decaf to be sensitive to those who watch their caffeine intake. The coffee deepens the chocolate flavor. Other recipes for chocolate cakes call for milk, which actually counteracts with the chocolate and makes it mild. You could always use regular or weak coffee if you're concerned you'll be able to taste it.Nicolehttps://www.blogger.com/profile/15339181534302026747noreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-29847798074675292202011-12-17T14:41:14.311-06:002011-12-17T14:41:14.311-06:00Do these taste at all like coffee? They look super...Do these taste at all like coffee? They look super delicious but I'm not much of a coffee personAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5635661142401172681.post-45015856130556031072011-12-17T14:30:59.795-06:002011-12-17T14:30:59.795-06:00The same thing happened to me, I made these cupcak...The same thing happened to me, I made these cupcakes once when my dad came over, and then I found myself making them every couple months for different occasions, they are so good! I skipped the vanilla buttercream though and used mocha buttercream, the coffee and chocolate makes the most perfect combination.Janahttps://www.blogger.com/profile/05749567539761280353noreply@blogger.com