Red Velvet Cupcakes with Chocolate Ganache Centers and Mascarpone Frosting

I was at my sister's house over the holidays and one of her friends brought these over.  Suffice it to say, I just about died at how good they were!  I'm talking, A-MA-ZING!  Maybe it was the silky smooth ganache center, or the mascarpone whipped cream frosting, or the over all exhilaration that comes when all the flavors combine into one.  When I got home, I asked for this recipe because I was dying to share it with my own family, and of course, because I wanted more...

A great thing about these cupcakes is that they seriously look professionally done, but they aren't!  A few simple tricks can make a regular dessert look tremendous, which I'm all about.  If you've never made ganache before, don't be intimidated.  A ganache, after all, is just a fancy word for a chocolate sauce that is equal parts chocolate and cream all melted, heated and mixed together and allowed to cool.  It is known for it's shiny, glossy appearance.  Also, marscarpone, if you haven't baked with it before, is just a type of creamy cheese, much like it's counterpart...cream cheese.  This recipe is courtesy of Sarah Young--thank you so much!

Red Velvet Cupcakes with Chocolate Ganache Centers and Mascarpone Frosting

Makes 24 cupcakes
(Print this Recipe)

Ingredients:

For the cupcakes:
1 red velvet cake mix (Note: if you are purist, use this red velvet recipe to make the cupcakes from scratch and ignore the ingredients below)
1/2 cup butter (1 stick), melted
1 cup whole milk
3 eggs

For the ganache:
1 (12 oz.) package of semi-sweet chocolate chips (if you can, use high quality like Guttard)
1 1/4 cup heavy cream

For the mascarpone frosting:
2 (8oz.) containers mascarpone cheese, room temperature (this can be found in your "fancy" cheese section at your grocery store.  Mine is near the deli counter)
1 cup heavy cream
3/4 cup powdered sugar
1 tsp. vanilla extract

Directions:

For the cupcakes:
1.  Preheat oven to 350 degrees.

2.  In a large bowl, combine the cake mix, melted butter, milk, and eggs together until smooth. 

3.  Spoon into cupcake liners (with a small ice cream scoop if you have one for easy and equal measuring) and bake at 350 for 16-17 minutes or until a toothpick comes out clean.  Do NOT overcook.  (Note:  If you live at a higher elevation, cook for 21 minutes.)

4.  Remove from oven and allow to cool in the pan for about 5 minutes before taking them out and allowing them to cool on wire racks.

5.  Once the cupcakes are COMPLETELY cooled, use a small melon baller or a 1 teaspoon measuring spoon to scoop out a little bit of the center of each cupcake.

6.  Place cooled, thickened ganache in a ziplock bag, squeeze the air out, seal it, snip off one of the bottom ends, and pipe the ganache into each of the cupcake center.  Make sure the ganache doesn't spill over onto the top of the cupcake (just looks better this way.)

7.  Place the mascarpone frosting in a ziplock bag the way you did for the ganache, snip the bottom corner, and pipe the frosting, starting with the outer edge, onto each cupcake.

8.  Sprinkle semi-sweet chocolate shavings on top of each cupcake (do this with a zester or the fine part of a cheese grater.)

For the ganache:

1.  In a small saucepan, heat chocolate and cream over low heat until melted, stirring regularly.  Stir with a whisk until mixture is smooth and glossy. 

2.  Let it sit at room temperature (you can use the fridge in a pinch) until mixture thickens.  Note:  If it has come to room temperature and it hasn't thickened, put it in the fridge for 15 minutes--it will thicken that way also.)

3.  Cool completely before piping into cupcakes.

For the mascarpone frosting:

1.  Put the whipping cream, powdered sugar, and vanilla in a mixer and whip until almost soft peaks.

2.  Add the mascarpone cream and combine with whisk BY HAND.  If you just add the mascarpone to the mixer, it will become one massive chucky mess.  Whisk by hand, breaking up the cheese, until soft peaks form.  Do not be frightened if the mixture looks like curdled eggs--this is normal and just the texture of the cheese.  

3.  Place in a ziplock bag and place in the fridge for 10 minutes if the mixture seems too soft to pipe.  When read to finish cupcakes, cut the bag tip and pipe in a circular motion. 

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The BEST Chocolate Ice Cream

I’m always a little bit skeptical when I hear claims like “this is the BEST (insert food item here) I’ve ever had!” In all actuality, I truly want to believe their claim about whatever food they are raving about. But, unfortunately, I’ve been disappointed one too many times. I go ahead, have a taste of their salad, their cake, or whatever, only to gag on said item because it is actually vile! Now, I’m not a pessimist by nature. On the contrary, I consider myself quite open minded when it comes to trying new dishes or new versions of my favorites. But you can see my dilemma! I find myself launching into a stream of questions like “does this person even know what constitutes good food?”

Before you label me as a food snob (which I might not entirely refute by the way), let’s get our definition of “good” or “the BEST” nailed down. For me, it involves awesome ingredients, like butter, cream, eggs, and good quality vanilla—aka, from scratch where at all possible. It also means amazing flavor, with a perfect balance of texture. Did I mention that I am unequivocally NOT a fan of aftertaste! It might surprise you that some the tastiest things I’ve eaten don’t exclude things like cake mixes, but keep in mind that the oil and water has been substituted for butter and whole milk—yah get my drift?

So you can see my hesitation when I find myself about ready to make one of these claims, but here I go…This is the BEST chocolate ice cream I have EVER had! No joke, you will be famous with all those whose pallet it touches! I make it in an old-fashioned ice cream maker, and old-fashioned doesn't mean you can’t buy them anymore, but that they are much different than the $40 dollar Cuisinart jobbies you can buy at target that are made of plastic.


White Mountain
Ice Cream Maker

 The kind I use is made by White Mountain and is an outer bucket made from wood, with a tall metal canister that goes inside to hold the goods, and motor on top that does the work. That said, here is the recipe and further directions for the ice cream in the old fashioned maker—depending on what size you have, I generally double the recipe. Note: If you only have the Cuisinart kind, never fear—it can be done. Just cut back on the quantity to match the size of maker. I can’t vouch that you will get the exact same consistency and quality, but you will still get a wonderful, tasty ice cream.

The BEST Chocolate Ice Cream (you will ever eat!)

Note: This ice cream is best served IMMEDIATELY! Since it does not contain any preservatives or other such chemicals, it is NOT better once it is frozen solid and served later. It will still taste amazing, but the texture will not be silky smooth like when it is served fresh.

Makes 2 quarts
Ingredients:
(Print this Recipe)
1 1/3 cup sugar
1 Tbs. cornstarch
¼ tsp. salt
3 cups whole milk
2 eggs yolks
3 (1 oz.) squares semi-sweet chocolate, melted
1 (5.33 oz.) can evaporated milk
1 cup whipping cream
1 tsp. vanilla extract

Directions:
1. In a small saucepan, melt the chocolate over low heat.
2. In a medium saucepan, combine sugar, cornstarch and salt. Stir in whole milk. Stir over medium heat until mixture begins to simmer (small bubbles form around the edge of the pan).
3. In a separate bowl, beat the eggs. Temper the eggs by very gradually adding 2 cups of the hot milk mixture, stirring constantly, into the beaten eggs.
4. Add the egg mixture back to the hot milk mixture and stir constantly. Reduce heat to low heat and stir constantly until slightly thickened.
5. Add the chocolate to the thickened egg mixture, beat with a whisk until smooth, and remove from heat.
6. Stir in the evaporated milk, whipping cream, and vanilla.
7. Cool to room temperature, or refrigerate overnight. If you are in a pinch, you can put it in the freezer to reduce cooling time.
8. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer’s directions.

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4-Layer Chocolate Dessert

My mouth waters just thinking about this dessert!  While some varieties go with a premade whipped topping, I unabashedly support pure whipping cream--it makes all the difference!  If you are really in a pinch, you can always substitute with the whipped topping; just know that it won't be as good and you won't be as famous for your desserts!

4-LAYER CHOCOLATE DESSERT
(Print this Recipe)

Layer 1:  Mix all together, press into a 9 x 13 pan, and bake at 350 degrees for 15 minutes or until golden.  Allow to cool completely.

1 c. flour
1/2 c. butter, melted
2 Tbs. sugar
1/2 c. nuts, finely chopped

Layer 2:  Mix all together and spread on top of layer 1 that has cooled completely

8 oz. cream cheese, softened
1 c. powdered sugar
1 c. whipped cream

Layer 3:  Mix together and spread immediately on top of layer 2

2 small packages instant chocolate pudding
3 cups milk

Layer 4:  Spread whipped cream over top of dessert, and then sprinkle the nuts on last

3 c. whipped cream
1/2 c. nuts, finely chopped 

Homemade Whipping Cream:  If you've never made whipped cream from scratch, simply take 1 cup of whipping cream and use an electric beater or kitchenaid with a beater attachment and whip until thick.  Add 1-2 Tbs. of powdered sugar per cup of whipping cream, and 1-2 tsp. vanilla at any time while whipping.  Whip until peaks are stiff but not dry. 

TIP:  For the above recipe, I make the whipped cream first so it is already read for layers 2 and 4.  I use about a 1/2 quart of whipping cream, 1 c. powdered sugar, and about 3 Tbs. vanilla.  It yields about 5 cups of whipped cream, so I have a little left over depending on how much whipped cream I want in layer 4. 

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