Friday, July 25, 2008
This is more of ganache, really, but if you let it sit in the fridge for about an hour, it turns into a silky smooth frosting that tastes heavenly with the golden cupcakes below. I would like to say that as someone who doesn't love chocolate as much as the average person, I would have preferred to use semi-sweet chocolate instead of bittersweet. My taste testers, however, disagreed...
4 oz. Bittersweet Chocolate, broken or chopped
1/2 C. Heavy Cream
3 T. Butter
1 T. Light Corn Syrup
Put the chocolate in a metal or glass bowl. Meanwhile, heat the remaining ingredients until they are just about to boil. Remove from heat and pour over the chocolate. Allow to sit for 5 minutes and then whisk until smooth.
At this point, you can use the ganache to drizzle or drape the cupcakes in chocolate. Or, you can let it sit in the fridge like I mentioned above so you can frost them.
This makes about 1 cup of frosting-enough for 12 cupcakes (which is how many cupcakes you'll get from the recipe below.)