You Little Devil!

The February potluck at work had a really cute theme--"Naughty and Nice." The idea was to bring foods that were either very decadent or light and good for you. I chose to be naughty. After all, what fits "Naughty and Nice" better than devil's food cupcakes with chocolate ganache?

Good thing I saved two for myself at home. There was only one left by the end of the potluck!



Devil's Food Cupcakes with Chocolate Ganache
recipe adapted from Williams-Sonoma
ganache recipe from Food Network Kitchen

***The cupcake recipe was originally for devil's food cake made in a heart-shaped cake pan, which would cook for 50-60 minutes.***

Ingredients:
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. water
2 1/4 c. all-purpose flour
1/2 tsp. baking powder
3/4 tsp. baking soda
1 tsp. salt 16 TBSP (2 sticks) unsalted butter
2 1/4 c. sugar
3 eggs
2 1/2 tsp. vanilla extract

Directions:

***Have all the ingredients at room temperature.***

1. Position a rack in the lower third of an oven and preheat to 325 degrees F. Prepare cupcake tin with paper liners or grease with butter and extra cocoa powder.

2. In a small saucepan over high heat, bring the water to a boil. Pour into a small heatproof bowl and whisk in the 3/4 cup cocoa powder. Be sure to let the water-cocoa powder mixture cool to lukewarm before adding it to the butter mixture; otherwise, the butter will melt.

3. In a bowl, sift together the flour, baking powder, baking soda and salt; set aside.

4. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth, about 1 minute.

5. Increase the speed to medium-high, slowly add the sugar and beat until light and fluffy, 2 to 3 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

6. Add the eggs one at a time, beating well after each addition.

7. Add the vanilla and beat for 30 seconds.

8. Reduce the speed to low and add the flour mixture in three additions, alternating with the cocoa mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixture occasionally to scrape down the sides of the bowl.

9. Pour the batter into the prepared tin and spread evenly. Tap the pan gently on a work surface to break up any air pockets. Bake until a toothpick inserted into the center of each cup cake comes out clean, approx. 25 minutes.

10. Transfer the pan to a wire rack and let cool for 15 minutes. Yields approx. 27 cupcakes.

Chocolate Ganache
Food Network Kitchen

***This recipe made far more than I needed, but you may want to make a full recipe the first time. I think I used an average amount of ganache on each cupcake, but I had over 1/2 c. left. It sure is good on ice cream, pretzels, and fruit!***

3/4 c. heavy cream
8 oz. semisweet chocolate
2 TBSP sugar (I used vanilla sugar)
2 TBSP unsalted butter

Directions:

1. Bring cream and sugar just to a boil in a small saucepan.

2. Pour over chocolate in a heatproof bowl.

3. Whisk in butter until melted.

4. Allow to cool and thicken slightly before spreading on top of cupcakes.