Yay! I love the Wilton King-Size muffin pan! I first heard of it on Not Martha. The first thing I made were personal Angel Food cakes that were easy and scrumptious but maybe not so pretty.
I've been wanting to try my tricky cupcakes ever since Easter and this batch turned out great! These are super-rich Devil's Food Cupcakes filled with Whipped Icing and topped with Chocolate Ganache, Whipped Icing, and Jimmies.
Things I did different - I used whole milk in the icing and I filled the cupcakes first just to the top and then dipped in the Ganache.
More pictures and the recipes after the jump...
Here are the recipes:
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.
Recipe from my friend, Marsha
5 T flour
1 c whole milk
1/4 t salt
1/2 c butter
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). Cool.
Beat margarine, 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.
The finished mixture should be smooth on your tongue, not grainy.
Stores well in the refrigerator.
Chocolate Ganache topping
adapted from a recipe on All Recipes
1/2 cup Heavy Cream
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.
Eat.
Beautiful! I'm sure they tasted as good as they look!!!
Posted by: Marsha | April 20, 2007 at 02:21 PM
That looks so tasty! I haven't seen those pans yet.... I think I need one now!
Posted by: stacy | April 18, 2007 at 08:29 PM