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Dark Chocolate Cupcakes with White Chocolate Ganache and Candied Bacon
Ingredients:

1 whole Egg
3/4 cups Brown Sugar
1/2 cups Milk
1/2 cups Plus 1 Tablespoon Heavy Cream
1/2 cups Butter, Melted
1 teaspoon Vanilla Extract
2 Tablespoons Sour Cream
1-18 cup All-purpose Flour
1/4 cups Dark Cocoa Powder
1- 1/4 teaspoon Baking Soda
1/2 teaspoons Salt
1/2 cups Heavy Cream
6 ounces, weight White Chocolate Chips (I Used Ghiradelli)
1/2 Tablespoons Butter
12 pieces Candied Bacon, To Garnish (See My Recipe Box)

Instruction:

For the cupcakes: Preheat oven to 350 degrees F. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to the wet mixture. Mix until batter is smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting. For the ganache: Heat a saucepan on low heat and add heavy cream. Add chips to a bowl. Bring cream to a boil, but keep a close eye on it so it doesnt boil over. Immediately remove and pour over the chocolate chips. Let sit for 2-3 minutes, then mix with a spatula to melt the chocolate. Stir in the butter. Once melted and thick, lay a piece of plastic wrap over the top and refrigerate for 30-60 minutes. Frost cupcakes as desired. I recommend refrigerating the cupcakes for 15-20 minutes so the ganache can set. Then top with a slice of bacon. Candied Bacon recipe can be found in my recipe box.

Source: tastykitchen.com