Red Velvet Cupcakes with Milk Chocolate Ganache Centers

Isn't it sad that I haven't yet figured out how to comment on my own blog? I wouldn't say I'm in any way technologically challenged, but I just somehow can't get it to work for me! If anyone reading this can help me please comment :)

Anyways, cupcakes. These are classic southern red velvet. They have a moist, tender crumb while still being dense with a nice chocolate flavor. These are NOT flourescent red or pink. They are a "sophisticated" southern red velvet, almost a brick color. I stole the idea for the milk chocolate ganache filling from the restaraunt where I had my first experience with red velvet. They only make them as a special every once in a blue moon which is just NOT enough for me.

The milk chocolate ganache center really kicks the red velvet up a notch and makes these go from yummy to oh my god yummy. If you want to give your red velvet cupcakes that extra edge and put them above your average red velvet you should certainly try out the ganache filling. I hope you enjoy! <3

P.S. Please tell me I'm not the only one out there who remembers the red velvet armadillo cake from Steel Magnolias? Yes, I might have been only 5 when I saw that movie but I still remember wanting to eat that red velvet armadillo cake!

Milk Chocolate Ganache

1/2 cup heavy cream
6-7 ounces milk chocolate chips
cocoa powder

Heat the heavy cream in the microwave or over the stove until the cream is just under a simmer. Pour the heavy cream over the milk chocolate and let stand for 5 minutes. Gently stir the chocolate and cream until all chocolate is melted and the mixture is smooth. Place the mixture in the fridge to harden up for at least one hour.

Once the mixture has hardened up use your hands to roll 12 tablespoon size balls of ganache. Put in the freezer to harden completely. Just before placing the cupcakes in the oven roll each ganache ball in cocoa powder and tap off the excess.

Classic Southern Red Velvet Cupcakes

2 tbl dark unsweetened cocoa powder
1 tbl red gel food coloring
2 tbl boiling water
3 tbl salted butter at room temp
1 tbl vegetable shortening
3/4 cup plus 2 tbl sugar
2 large eggs
1/2 cup buttermilk
1/2 tsp pure vanilla extract
1 1/2 cup cake flour
1 1/2 tsp cider vinegar
1/2 tsp baking soda
12 prepared ganache balls

Preheat the oven to 325 degrees and line a 12 cup muffin pan with cupcake papers.

In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and shortening until smooth. Add the sugar and continue beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition.

Whisk the buttermilk and vanilla into the cooled cocoa mixture. Sift the flour into a medium bowl.

With the mixer on low, add the flour, alternating with the cocoa mixture, to the egg mixture in three seperate additions, beginning and ending with the flour mixture. Beat until incorporated.

In a small bowl combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.

Divide the batter among the 12 cupcakes, filling 2/3-3/4 of the way full. Lightly place a prepared milk chocolate ganache ball on the top middle of each cupcake. Put in the oven immediatly and bake for about 20 minutes or until done. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Adapted from Baked Explorations

Classic Cream Cheese Frosting

8 ounces softened cream cheese
6 tbl salted butter at room temp
2 cups powdered sugar
1 tsp pure vanilla extract

In a stand mixer fitted with the paddle attachment cream together the cream cheese and butter on medium-high speed until no lumps remain and the mixture is fluffy and light. Turn the mixer to low and slowly add in the powdered sugar until incorporated. Turn the mixer up to high and beat until fluffy. Add the vanilla extract and combine.

To frost cupcakes, place the frosting in the fridge to set up for 30 minutes. Pipe onto cupcakes with a pastry bag or use an ice cream scoop to get a perfect dollop of frosting :)