Tuesday, March 27, 2012
Yellow cupcakes with whipped ganache
grain free, gluten free, sugar free, reduced carb
I made these to treat myself and my coworkers for my birthday. They were the perfect combination of decadently rich chocolate and sweet, buttery tasting cake. I used the Spunky Coconut's Vanilla Bean Cake recipe, substituting 1/3 cup of Swerve granulated erythritol for the honey in Kelly's recipe.
For the whipped chocolate ganache:
16 ounces unsweetened chocolate
2 cups heavy cream
Liquid stevia to taste (I used about 1 teaspoon for a bittersweet ganache)
Chop the chocolate and combine with the cream in a microwave safe bowl. Heat until the cream is hot and the chocolate has just begun to melt. Stir until the chocolate melts completely. Add liquid stevia to taste. Allow the mixture to come to room temperature. It may curdle as it cools, that is ok, it will emulsify when whipped. Whip the room temperature ganache with an electric mixer on high until light and fluffy. Pipe onto cupcakes using a pasty bag with a large star tip.
Store the cupcakes in the refrigerator, but bring to room temperature before serving.