Chocolodka Cupcakes With Chocolodka Ganache Filling

The Chocolodka Goddesses, Coco Éclair and Duchess of Durham,
offer recipes for dishes and potables that incorporate
Chocolodka, all developed and tested under the auspices of the
Chocolodka Foundation Culinary Laboratory.

All posted recipes can be found at Recipes Employing Chocolodka
The creation of Chocolodka itself is explained at Chocolodka

Chocolodka Cupcakes With Chocolodka Ganache Filling
Contributed by Duchess of Durham

While the Chocolodka in the cake gets mostly baked out, the Chocolodka is fresh and potent, so if you’re making this for people who don’t drink — ahem, nobody I know, but I hear such people exist — you’ll probably want to swap it with milk.

Chocolodka Chocolate Cupcakes Ingredients:

  • 1 cup Chocolodka
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

Ganache Filling Ingredients:

  •  8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1 to 2 teaspoons Chocolodka

Chocolodka Frosting Ingredients:

  •  3 to 4 cups confections sugar
  • 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
  • 3 to 4 tablespoons Chocolodka

Chocolodka Chocolate Cupcakes Directions:

  1. Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup Chocolodka and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  2. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  3. Add Chocolodka mixture to egg mixture and beat just to combine.
  4. Add flour mixture and beat briefly on slow speed.
  5. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.  Makes 20 to 24 cupcakes
  6. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Filling Directions:

  1. Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate.  Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.)
  2. Add the butter and Chocolodka and stir until combined.
  3. Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes).
  4. Meanwhile, using your 1-inch round cookie cutter or an apple corer cut the centers out of the cooled cupcakes.
    Tip: You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”.
  5. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Frosting Directions:

  1. Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
  2. When the frosting looks thick enough to spread, drizzle in the Chocolodka and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.
  3. Ice the cupcakes. Sprinkle with shaved dark and white chocolate

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