I made these cupcakes a few years ago on New Year’s Eve and our guests really liked them but I didn’t realize how much they liked them. So, I was honored when my friend Jami asked me if I would make them for her husband’s Surprise 40th Birthday Party last weekend. The cake is my husband’s grandmother’s secret recipe. Otherwise known as Grandma Scott’s Black Cake. But, the Ganache I can share with you. It is my favorite topping for cupcakes, cakes and even cheesecake tartlets.
8 oz semi-sweet Chocolate Chips (about 1 1/3 cups)
3/4 c Heavy Whipping Cream
1 tsp Vanilla Extract
1 tsp Liqueur (such a Grand Marnier)
1 T Butter (for extra shine)
1 1/2 tsp Brewed Coffee (to enhance the chocolate flavor)
Heat chocolate chips and cream in a double boiler until smooth. Add the vanilla at the very end, off the heat. The more you stir, the shinier it will be.
Pour warm liquid over cake, or dip cupcakes to cover
*If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache. This will ensure that the ganache does not dull when stored in the refrigerator.
*If cooled to room temperature ganache becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.