Decadent Recipe: Ganache-Topped Half-Bakes

22 Dec

Another dessert recipe from Emily, who apparently has lost the ability to cook actual meals.

If you're going to fail, this is the way to do it.

This started when I tried to make truffles from memory instead of consulting the Wilton candy book. I got the proportions all jacked up and wound up with gooey blobs of thick ganache instead of truffles. I’m not willing to waste perfectly good chocolate, so I simply froze the results to use as cupcake frosting. Because the only thing better than a cupcake topped with fluffy buttercream frosting is a cupcake topped with velvety ganache.

Of course, I had to make cupcakes worthy of ganache, so I swiped an idea from Cake Fetish in Albuquerque and whipped up a batch of half-bakes: cupcakes with half-baked chocolate-chip cookie dough in the middle. Yeah, you read that right. And it’s even more awesome than you think it is. Next time you’re in ‘Burque, buy yourself a half-dozen. They’re amazing.

Failed truffles make wonderful cupcake topping.

Start by ruining a batch of truffles: Bring a half-pint of whipping cream to a boil over low heat. Remove from heat and stir in a bag and a half of chocolate chips. Chill in the refrigerator. Once the mixture has chilled, drop by teaspoons onto cookie sheets covered in waxed paper and freeze for 30 minutes or so. Form into balls and store in a freezer bag until ready to use. (This is the same process you would follow for truffles, except you would use 3/4 c. of whipping cream, and after making the balls of chocolate, you would roll them in powdered sugar, chopped nuts, or sprinkles and serve them with coffee as a decadent after-dinner treat. Truffles only look impressive; they’re actually incredibly simple, which makes it all the more sad and pathetic that I managed to screw them up.)

Mix up a batch of cookie dough.

Next, make a batch of chocolate-chip cookie dough. In a large bowl, mix together 2 1/4 c. flour, 1 tsp. baking soda, 1/2 tsp. salt, two sticks of butter (I always melt mine first), 1/2 c. granulated sugar, 3/4 c. brown sugar, 2 tsp. vanilla, 2 eggs, and a bag of chocolate chips.

Prepare your favorite cake mix (I used chocolate, but yellow or white will work just fine) according to package instructions.

Put a blob of cookie dough in the middle of each cupcake.

Line muffin tins with paper cupcake wrappers and half-fill each tin with cupcake batter. Place a rounded teaspoon of cookie dough in the middle of each tin, spoon a little more batter on to cover it, and bake at 325 until tops of cupcakes are springy and not gooey (about 30 min.)

Use frozen ganache to top the cupcakes.

While cupcakes are hot, remove ganache balls from freezer, flatten/stretch into circles big enough to cover the tops of the cupcakes, and place on hot cupcakes. As soon as the ganache starts to get shiny, place in refrigerator.

What's better than a cupcake? A cupcake with cookie dough inside!

Use leftover dough to make cookies, or just release your inner piglet and go after it with a spoon. (Raw cookie dough is the breakfast of champions. Trust me: I’m a distance runner. Carbo-loading is a beautiful thing.)

Makes about 28 incredibly decadent cupcakes.


2 Responses to “Decadent Recipe: Ganache-Topped Half-Bakes”

  1. Brigid December 22, 2009 at 10:24 AM #

    These sound amazing!


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