Frosting is something that I’ve been meaning to master. I had been buying frosting until recently (I KNOW!) and the main reason I had been topping my beloved pumpkin cupcakes with a chocolate candy coating was because I just wasn’t very good at making frosting. I’m aiming to change that, and have added both ganache and buttercream to my list of foods to make (there’s a lot of stuff on there, some of which I’ve never tried, like polenta, risotto and falafel). My friend and I had limited success with our chocolate soymilk ganache the other day, but I needed to come up with something to top another batch of normal pumpkin cupcakes that I’ll be taking with me shortly as I try to convince people to buy my books. I used a very basic chocolate ganache recipe, but had to substitute whole milk for heavy cream. I don’t know if this is why it wouldn’t thicken even after over half an hour in the fridge and some vigorous whisking, but I was very disappointed with the resulting milky chocolate mess. It wasn’t even remotely spreadable, so I had to think up something fast. What do you do when something’s too runny? Add flour or powdered sugar or something. Well, I didn’t have any powdered sugar (though I will later, since I have more cupcake and frosting adventures planned for this week) and flour sounded like a terrible idea. I did, however, have lots of cocoa powder. I added it bit by bit, whisking it in until I ended up with a very fluffy, very chocolatey mass of frosting. I wished I had something better than more mellocreme pumpkins for the tops, like some nice Halloween sprinkles or something, but they still look cute!
Easy Fluffy Double Chocolate Ganache
1 cup whole milk
9 oz. dark chocolate (I used Hershey’s Special Dark chips; anything dark and sweetened will work)
1 Tbsp. cocoa powder
Place the chocolate in a medium bowl. Pour the milk into a saucepan over medium heat and cook, stirring occasionally with a whisk, until it just starts to boil. Remove from heat immediately and pour over chocolate. Whisk until the chocolate is completely melted. Place the bowl in the fridge until cool, then add the cocoa powder gradually, whipping with the whisk until the powder is fully incorporated and the frosting is fluffy. Will frost up to about 30 cupcakes.
This frosting turned out very chocolatey and not too sweet, which is pretty much exactly what I was looking for to go with cupcakes that are so flavorful. The texture is nice and frostingish…I don’t know if it still qualifies as a ganache, but I’m glad I came up with something easy and yummy that would work with lots of different cakes.
I also made us another giant mojito (to share) last night.
I put some torn mint leaves and sugar in the bottom of the jar, muddled it up a little, added ice cubes, rum, carbonated sweetened lime-flavored water (it sounds unappetizing when I say it like that, but it’s yummy and refreshing) and a little fresh lime juice. I cut off a long piece of lime peel and added a fresh spring of mint for garnish. It was delicious…and we ended up eating the rest of the lime we used with a little sugar, because it was a very tasty lime. It made my tongue hurt a little, though…like Sour Patch Kids do.
Time to go distribute cupcakes and try to sell some books!