We're having a work party on Friday to celebrate 3 different birthdays. I'm in charge of the baked goods, so I decided to do a triple batch of chocolate cupcakes and just do 3 different flavor combos to represent the different people. I baked 5 dozen mini chocolate cupcakes last night (Black Magic recipe).
-1 birthday person wants chocolate / raspberry (fill straight with raspberry preserves? fill with a raspberry flavored ganache?)
-1 birthday person wants chocolate / peanut butter (stuff with a pb truffle ball?)
-1 birthday person said to do whatever I want
So, the challenge is: cupcakes are already baked (and they are minis). What are OMG fillings/toppings to go with chocolate cake? I've already set the bar quite high based on my previous offerings to work-related gatherings.
I have a few chocolates that I fill.
1) I do one with raspberry preserves, use chocolate frosting, garnish with drizzle of raspberry preserve. Very good
2) I do a reese's - chocolate cake / filled with chocolate peanut butter ganache / frost with 2 frosting - peanut butter and chocolate / garnish with chocolate drizzle
3) whatever you want - you could do death by chocolate: filled with chocolate ganache / then dipped in ganache / frosted with choc. frosting. 2) do strawberries using preserve 3) you could do a smoker's: fill with marshmallow cream and graham crackers / frosted with choc. frosting and toasted marshmallow on top
Chocolate/raspberry: I would fill the cupcake with some raspberry preserves and top with a raspberry mousse frosting. If you want something a little more stable if it's going to sit out make a SMBC and flavour it with raspberry preserves.
Chocolate/peanut butter: I've made chocolate cupcakes with a cream cheese peanut butter frosting (sounds weird, tastes amazing) and they were fantastic. I finished them with some shaved dark chocolate on top. I used 8 T butter, 1 block Philadelphia cream cheese, approximately 2/3 cup smooth peanut butter (not organic or the oil will separate in the frosting) and 3.5 cups powdered sugar.
For the third cupcake you could do a mocha chocolate cupcake. Fill with some ganache and top with espresso buttercream.
Thank you Kramersl. I like yours too. I would love to do some mousse's or flavored cream cheeses, but being a home baker, I am not allowed to do that due to refrigeration issues. I've thought about doing it anyway, but don't want people to get sick. I do make red velvet with homemade cream cheese but I put a label on it "to be refridgerated".
Yeah, food safety can be an issue. If I am baking for home or friends I'll use cream cheese or whipped cream. If I am making something for a client I'll sometimes do a coconut whipped cream (but tell them it will melt if left out too long) or I'll add vinegar to the buttercream to give it a cream cheese tang.
I use Martha Stewart's recipe and it comes out perfect every time. Her directions aren't exactly right though… It says to beat only 3 minutes after adding the hot syrup before you add the butter. It's really more like 10-15 minutes. Just like with SMBC you want the mixture to cool before you add the butter or you will end up with soup, but if this happens just refrigerate for 30 minutes to an hour and beat it until it's fluffy. http://www.marthastewart.com/356465/italian-meringue-buttercream
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