I mean, unless your birthday is in March. Then, you probably like it.
Okay, yes, hubs and I just celebrated our anniversary, and St. pat’s is this Sunday, so that’s fun, but that’s all I’ve got.
Seriously, March, you are boring. I’m stuck in the middle of you with nothing to do, and nowhere to go. Can’t travel, cause school. Can’t do much outside, cause cold. And no one ever visits, cause of the same reasons-school and cold.
Besides reading, I find myself incessantly online window shopping, and now all of my favorite shops have apps. Thanks a lot, shops, for teaming up with March trying to make me spend lotsa money.
And don’t even get me started on daylight savings time.
At least there’s cupcakes, right? Cinnamon and chocolate and espresso-y cupcakes.
These flavors really have absolutely nothing to do with Ireland or St. Patrick’s Day, they’re just yummy.
I mean, I guess you could say the coffee might be…somehow. Or maybe the chocolate-there’s always chocolate on St. Patrick’s Day. Really, though, I just liked the way the cinnamon and chocolate tasted with the espresso. That’s all.
To doll these babies up for St. Patrick’s Day, I frosted some in plain vanilla frosting, then coated them in green sanding sugar. For the finishing touch, I used a chocolate coin mold to make a little leprechaun gold, then topped each cupcake with one.
I used green candy melts to make four-leaf clovers for garnish. I just drew the clovers on parchment paper, then, once the candy set up, I peeled them away from the parchment, and placed them with the smooth, flat side out.
This is a fork-worthy cupcake, if ever there were one. I’m usually offended by cupcakes that need the assistance of a fork, but sometimes, some cupcakes are just totally worth it. It’s really the ganache that makes these cupcakes what they are. It’s rich and chocolaty, creamy and cinnamon-spicy, and perfectly complimented with dark espresso.
Very best part: easy. Simple cupcake recipe, fast ganache recipe, easy frosting recipe. Yay for simple!!
Filled with Cinnamon Espresso Ganache
Makes 12 standard cupcakes
FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1 cup (200 grams) granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, softened but still cool
1/2 cup sour cream
2 eggs, at room temperature
1 teaspoon (5 ml) vanilla extract
FOR THE GANACHE
2 ounces semi-sweet chocolate, chopped
1 ounce cinnamon chips
1 1/2 ounces (about 3 tablespoon) heavy cream
1 teaspoon instant espresso
1 recipe Vanilla Buttercream
To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a large bowl, or the bowl of a standing mixer, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. Add the butter, sour cream, eggs, and vanilla and mix well, until the mixture is smooth, about 30 seconds. Get rid of any remaining flour by stirring the mixture by hand, with a spatula.
Place three tablespoons of batter in each prepared baking cup. Divide the streusel evenly among the cupcakes, and sprinkle it on each one. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling or frosting.
To make the ganache: Combine the chocolate and cinnamon chips in a small bowl; set aside.
Heat the heavy cream until boiling. Stir int he espresso until completely dissolved. Pour the hot cream mixture over the chocolate. Let sit for 5 minutes, then whisk thoroughly until the chocolate is completely melted.
Assemble: Use an apple corer to core out a small portion of the center of the cupcake and fill with the ganache, then replace the cored out piece (or a portion of it).
Fill a disposable decorator bag, fitted with a cupcake filling tip (or large writing tip, I use a Wilton #7), with the ganache. Insert the tip into the center of the cupcake and squeeze to fill. The cupcake is full when you can feel the ganache push back against the tip (it will slowly force the decorating tip out of the cupcake). Frost as desired.
Recipe by Darla