Remember King Cupcake? Here's his little brother, Prince Cupcake.
This little beauty if a chocolate devil's food cupcake filled with a whipped cream filling and topped with chocolate ganache. These cupcakes will not fail you. They entice you. Can you believe I haven't had one yet?
The recipe for those of you late to the party is after the jump.
Happy Birthday to my big sister, Heather. These cupcakes were for her and hit the spot, I think.
Moist Chocolate Cupcakes
adapted from Southern Living March 2007
1 (18.25 oz) package Devil's Food Chocolate Cake Mix
1 (16 oz) container sour cream
1/4 cup butter, melted
2 large eggs
1 tsp orange extract
Vegetable cooking spray
1. Beat first 5 ingredients at low speed with
an electric mixer just until dry ingredients are moistened. Increase
speed to medium, and beat 3 to 4 minutes or until smooth, stopping to
scrape bowl as needed. 2.
Place paper baking cups in muffin pans (Optional: coat with cooking spray);
spoon batter evenly into baking cups, filling each two-thirds full. 3.
Bake at 350° for 25 minutes or until a wooden pick inserted in center
comes out clean (35 minutes for King Muffin pans). Cool in pans on wire racks 10 minutes; remove cupcakes
from pans to wire racks, and cool 1 hour or until completely cool.
2. Place paper baking cups in muffin pans (Optional: coat with cooking spray); spoon batter evenly into baking cups, filling each two-thirds full.
3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean (35 minutes for King Muffin pans). Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks, and cool 1 hour or until completely cool.Whipped Icing
Recipe from my friend, Marsha
5 T flour
1 c whole milk
1/4 t salt
1/2 c butter, slightly softened
1/2 c shortening
1 c sugar
1 t vanilla
Whisk together flour, milk and salt in a small saucepan. Cook over low to medium heat until think (whisk constantly so you don't get any lumps). I consider it thick when it becomes difficult to whisk. Cool.
Beat butter, shortening, sugar and vanilla until light and fluffy. Add flour mixture and beat again until light and fluffy. Beat slowly at first until incorporated and then at a high speed. A KitchenAid stand mixer with the whisk attachment, if you have one, is recommended. This may take a little time so be patient. Lick the bowl from the cupcakes while you are waiting.
The finished mixture should be smooth on your tongue, not grainy.
Stores well in the refrigerator. However, whip it up again before using because it tends to separate a little.
Chocolate Ganache topping
adapted from a recipe on All Recipes
1/2 cup Heavy Cream
Chocolate Ganache topping
Boil cream in a small saucepan. As soon as it starts to boil, pour over chopped chocolate in a bowl. Stir until smooth. Let cool slightly.
Finishing the Cupcake
Put the whipped icing in a cake bag fitted with a large hole tip. Poke the tip in the top of the ganache-iced cupcake and fill to the top of the cupcake. Dip the top of the cupcake in the Ganache. Add a whipped cream blob on the top. Sprinkle with Jimmies.