Dark Chocolate Cupcakes with Blackberry Filling
Jan 29, 2014 22:07:27 GMT -5
Post by PurplePuppy on Jan 29, 2014 22:07:27 GMT -5
Dark Chocolate Cupcakes with Blackberry Filling and Chocolate Ganache
Ingredients
1 package dark chocolate cake mix
1 cup blackberry preserves
2 teaspoons McCormick Gourmet Collection Black Pepper, Coarse
2 teaspoons McCormick Gourmet Collection Rosemary, Crushed
6 ounces semi-sweet chocolate, coarsely chopped
1/2 cup heavy cream
Instructions:
Prepare and bake cake mix as directed for cupcakes. Allow to cool.
Make an indentation in the center of each cupcake using the handle of a wooden spoon or straw. Be careful to not break through the bottom of cupcake.
Mix blackberry preserves, pepper and rosemary in small bowl. Place in a resealable plastic bag and then cut off a small corner from the bottom of the bag.
Pipe about 1 teaspoon of the preserves into each cupcake.
Chocolate Ganache:
Microwave chocolate and cream in medium microwaveable bowl on high for one minute. Remove and stir until chocolate is completely melted and mixture is smooth. If you need to place back into the microwave to melt remaining chocolate you can do it in 20 second increments. (I use a small pan over very, very low heat.)
Dip top of cupcakes into ganache and let stand until chocolate is set.
Ingredients
1 package dark chocolate cake mix
1 cup blackberry preserves
2 teaspoons McCormick Gourmet Collection Black Pepper, Coarse
2 teaspoons McCormick Gourmet Collection Rosemary, Crushed
6 ounces semi-sweet chocolate, coarsely chopped
1/2 cup heavy cream
Instructions:
Prepare and bake cake mix as directed for cupcakes. Allow to cool.
Make an indentation in the center of each cupcake using the handle of a wooden spoon or straw. Be careful to not break through the bottom of cupcake.
Mix blackberry preserves, pepper and rosemary in small bowl. Place in a resealable plastic bag and then cut off a small corner from the bottom of the bag.
Pipe about 1 teaspoon of the preserves into each cupcake.
Chocolate Ganache:
Microwave chocolate and cream in medium microwaveable bowl on high for one minute. Remove and stir until chocolate is completely melted and mixture is smooth. If you need to place back into the microwave to melt remaining chocolate you can do it in 20 second increments. (I use a small pan over very, very low heat.)
Dip top of cupcakes into ganache and let stand until chocolate is set.