Caramel Chocolate Ganache Cupcake

I have been known to wake up in the middle of the night dreaming of chocolate and all the yummy things I want to create.

I guess you could say I CRAVE chocolate. Nothing wrong with that, …… that a rich, decadent cupcake won’t cure.

These are perfect for Valentine’s Day, Sunday afternoons and also Monday – Saturday nights (insert smiley face here). They look fancy but they are so easy to make. I like to make the cake batter but if I am in a hurry a dark chocolate cake mix with and extra egg will work wonders. You could replace half of the water in the mix with buttermilk for an even more tender deliciousness! Bam.

4 close up

What makes these special is the very subtle caramel flavor of the Ganache. I love that flavor combination so next time I would probably drizzle a little homemade or store-bought caramel sauce on the Ganache for a stronger profile and a pretty look at well.

I had fun with my pictures. The top and last pics are my mod takes and this middle picture is the Valentine, romantic lace shot.  I am not a very good photographer but I enjoy the challenge.

Now on to the most important part – making the Ganache!  Bake your cupcakes and let them cool completely before frosting.  Usually you will get 26 cupcakes with each mix.

Caramel Ganache

12 ounces milk chocolate, finely chopped
2 ounces bittersweet or semi-sweet chocolate, finely chopped
1/4 cup sugar
1/4 cup water
1 cup heavy cream
8 ounces of unsweetened coconut – I found these giant flakes in the produce section of my grocer.  Pricey but fun
*Caramel sauce for drizzling if you want a different look and more caramel flavor.

Combine both chocolates in a large bowl.  In a medium saucepan, combine the sugar and the water and cook over moderate heat until dissolved.  Bring to a boil and let it cook without stirring until a deep-amber caramel forms, 10 minutes or go. Use a wet pastry brush to brush down the syrup from the sides of the pan. 

Reduce the heat to low and CAREFULLY add the cream and start whisking immediately until smooth.  If you have a ball of caramel in the pan just keep the heat on for a few minutes while you whisk and it will melt into the cream.  Pour over the chocolate,  Let it stand for a minute and then whisk until creamy smooth.

Break here to get a spoon and taste. Of course you have to!

Refrigerate until cool but still spreadable.  If it’s too thick when you are ready to frost just leave it out for a few minutes on the counter and use your spatula to make it creamy for the cupcakes.

Frost the cupcakes nice and thick and then dip the top in toasted coconut flakes – large or small.  To toast the coconut, place on a rimmed baking pan and set them in the warm oven for 3 – 4 minutes until browned.  Keep an eye on them so they don’t get overly done.

Caramel Ganache Chocolate Cake

Have fun, enjoy and Happy Valentines Day to all!

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4 Responses to Caramel Ganache Chocolate Cupcakes

  1. Eileen says:

    You and I must be on the same wave lenght. I made caramel fudge brownies this weekend 🙂 Your cupcakes look delicious Denise. I’ll trade you a brownie for a cupcake!

    • Well brilliant minds think alike! I would love to trade you. You come here, ok? 🙂 Don’t you want to get out of the cold and snow and come to the high desert of sunshine and 53 degrees? I could show you so many sights and we could eat to our hearts content! Hugs!

  2. Amy says:

    I see that Eileen has already commented above me, and I was going to say that between the two of you, I am going crazy! I LOVE caramel, and you both have posted fantastic recipes. I’m pinning this, and then I’m going to hop on a plane and meet you and Eileen for Cupcakes and Brownies. I’ll bring the coffee, ok?

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