Easy Chocolate Ganache Recipe

Chocolate Ganache sounds like a fancy recipe that would be difficult to make, but you'll be surprised at just how easy it is! It's so easy, it's dangerous!

Dulce de Leche Cupcakes

 Cinnamon Cupcakes smothered with Dulce de Leche 

and topped with a Toasted Marshmallow Meringue Frosting

That is all...

Ingredients 3/4 cup unsalted butter, softened 3/4 cup light brown sugar 2 large eggs 1 teaspoon vanilla 1 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons cinnamon 1/4 teaspoon salt 1/2 cup milk Directions Preheat oven to 325 degrees F. Line cupcake pan with liners (makes 12-14).  In a large bowl mix 1 1/3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, and 1/4 teaspoon salt. Mix well and set aside. In a mixing bowl, cream 3/4 cup butter with an electric mixer on mid-high speed. Add 3/4 cup light brown sugar and beat until mixture is light and fluffy. Beat in 2 eggs one at a time, mixing after each egg and scraping bowl as needed. Add 1 teaspoon vanilla and mix until combined. Add flour mixture and 1/2 cup milk alternately, beating just until combined after each addition. You should start with flour mixture and end with flour mixture until all ingredients are just combined. Try not to over-mix. Divide batter evenly among cupcake liners, filling 3/4 full. Bake in preheated oven for 20-25 mins until the tops spring back when lightly pressed. Cool in pan for 10 minutes and then transfer to a wire rack to cool completely. There are many ways you can make the Dulce de Leche. I used sweetened condensed milk and heated in a saucepan on the stove over mid-low heat for about 20 minutes, stirring constantly to avoid burning, until it was a thick caramel consistency.  Check out this link for all the ways you can make it: Dulce de Leche When the Dulce de Leche and the cupcakes are cooled completely, top the cupcakes with a big dollop of dulce de leche and then frost to your liking (see frosting recipe below).  TIP: If the Dulce de Leche gets too thick upon cooling, you can add some milk, heat in the microwave a little and stir well. Keep adding milk and stirring until desired consistency. It should be very thick so it doesn't drip off cupcakes.

Marshmallow Meringue

3 egg whites
1 cup sugar

Mix 3 egg whites and 1 cup sugar in a bowl. Mix this well.  Heat a pan on the stove. When heated,add the egg white mixture and stir constantly until warmed and all the sugar is dissolved. You don't want to scramble the eggs, but you do need to be sure all the sugar grains are dissolved. The mixture should be warm to the touch and should not feel grainy. Transfer the mixture to a mixing bowl. Using the whisk attachment, whisk the whites on the highest setting until stiff peaks form. This will take about 6 minutes. Frost as desired. You can toast the marshmallow meringue by popping the cupcakes under the broiler for about 30 seconds - 1 minute. Watch them closely so they don't burn. Toast them to your liking and enjoy!

Almond Cupcake with Salted Caramel Buttercream Frosting

Recipe inspired by: allrecipes.com Almond Cupcake with Salted Caramel Buttercream Frosting

I was having a caramel craving and went in search of a something I could make with everything I had on hand in my cupboard already when I found this recipe. I had never had 'salted caramel' anything, so I was intrigued by this recipe. I also like that the recipe only makes 12 cupcakes - much less time consuming than the traditional 24. I had everything I needed to make these little beauties, so I went to work!

The cupcakes turned out great! They are moist, delicious, and super airy and light - I like that! They actually taste like a Christmas cookie. To taste the cupcake alone you really get a strong almond taste, but with the addition of the salted caramel frosting you get sweet, rich, and nutty that pairs nicely to create a great flavor combination!

Of course, I changed up the recipe just a bit:

Cupcake

1.5 cups all purpose flour

1 3/4 teaspoons baking powder

1 cup sugar

1/2 cup unsalted butter, softened

2 eggs

1 vanilla bean, seeded (or you can use 1 teaspoon vanilla extract)

1 teaspoon almond extract

3/4 cup whole milk

Caramel

1/2 cup brown sugar

1/2 cup unsalted butter

2 tablespoons light corn syrup

1 teaspoon vanilla (more to taste if you prefer)

1/4-1/2 cup heavy cream

1 pinch of salt

Icing

3/4 cup unsalted butter, softened

2 cups confectioner's sugar
Caramel (reserve about a tablespoon or 2 for drizzling)

1/2 teaspoon sea salt (I used 1 teaspoon, but I suggest starting low and adding as needed to taste)

Directions

Preheat your oven to 350 degrees. Line a cupcake pan with 12 cupcake liners.

Starting with the cupcake ingredients, in a mixing bowl cream together 1 cup sugar and 1/2 cup softened butter until well blended. Beat in eggs one at a time until thoroughly combined. Stir in the vanilla bean seeds (or extract) and almond extract. Gradually beat in 1 3/4 teaspoons baking powder and 1.5 cups all purpose flour. Mix in 3/4 cup whole milk until well blended. Scrape down sides as necessary to get everything combined nicely.  Spoon the batter into the prepared cupcake liners to about 2/3 full and bake in the preheated oven about 20-25 minutes. When done, the tops will bounce back when lightly pressed.

While the cupcakes are baking, start on the caramel. Place 1/2 cup brown sugar, 1/2 cup butter, 2 tablespoons light corn syrup, and 1teaspoon vanilla into a saucepan over medium heat. Bring the mixture to a boil; then reduce the heat and simmer until thickened about 3-5 minutes. Let cool until just warm to the touch. After cooling, add the cream a little at a time - mixing after each addition - until the caramel is the consistency of honey. I used about 1/4 cup of cream. Mix in a pinch of salt. Taste and adjust vanilla if needed. Let cool to room temperature.

For the icing, Combine 3/4 cup softened butter with 2 cups confectioner's sugar and at least a 1/2 teaspoon of sea salt in a mixing bowl (If you are using salted butter you can omit the salt). Beat with an electric mixer until the mixture is fluffy. Slowly add the cooled caramel and mix in until the frosting is smooth. I reserved about a tablespoon of the caramel to drizzle over my iced cupcakes.  If piping the frosting, you may need to chill in the fridge for a bit to stiffen.

Once the cupcakes are cooled, frost as you like and enjoy!

Chocolate Chip Pistachio Cupcakes

My sweet hubs has developed a sweet tooth! He never used to have cravings for sweets.  When we were a young couple I was working full time and didn't cook or bake all that much.  About once a month I would make brownies, and that was a real treat!  

Come to think of it, we really didn't eat at home all that much back then. I was working the 2nd shift at the police department, and Don was going to fire school during the day.  He used to meet me for dinner - we would often meet at the Pizza Hut for a quick bite on my dinner break.

  

It wasn't until Madison was born that we started eating at home.  

Madison started helping me in the kitchen at a very young age. She took to it right away - it doesn't seem like all that long ago she was standing on a chair flipping pancakes! So it was no surprise when she started baking and creating original recipes. Madison really knows how to make a yummy cupcake, and don't get me started on her pies!! 

 Being the good dad he is, Don happily tasted all of her creations!  This MUST be how he developed a taste (addiction) for sweets! The past couple days the cupboards have been bare and each night I hear "What do we have sweet to eat?"  I got tired of hearing it, so today I made some cupcakes for him. I'm sure they pale in comparison to Madison's Oreo Cupcakes, but beggars can't be choosers!

I did this despite the fact that I am trying to cut out the carbs to lose some pounds!  That is LOVE!  I think he appreciated the effort though, he snatched up a cupcake as soon as they came out of the oven! 

Chocolate Chip Pistachio Cupcakes

Cupcake

1 box Yellow Cake Mix

3 whole Eggs

1/2 cup Oil

3/4 cup Buttermilk

3/4 cup Sour Cream

1 Vanilla Bean split and scraped (or 1 teaspoon vanilla)

1/2 cup Mini Chocolate Chips

1/2 cup Pistachios, shelled and chopped

Line cupcake pan with cupcake liners (makes 20-24 cupcakes). Preheat oven to 350 degrees. In a mixing bowl combine eggs, oil, buttermilk, sour cream, and seeds from vanilla bean. Mix well. Add cake mix and mix until just combined. Gently mix in mini chocolate chips and chopped pistachios. Fill cupcake liners 3/4 full and bake for 15-17 minutes until the tops bounce back when lightly pressed. Cool completely.

Icing

4 ozs Cream Cheese

1 stick of Butter (1/2 cup)

1 vanilla bean, split and scraped for the seeds (or 1 teaspoon vanilla)

1 cup Confectioner's Sugar

In mixing bowl, beat cream cheese and butter about 2 minutes, until light and airy. Add vanilla. Reduce speed to low and add sugar about 1/3 cup at a time and mix well. Ice cupcakes and decorate with chopped pistachios.