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<blockquote data-quote="moreluck" data-source="post: 628544" data-attributes="member: 1246"><p><strong>Chocolate Cupcakes With Chocolate Ganache by Roland Mesnier </strong></p><p> </p><p>The 65-year-old Mesnier survived 25 years and five presidencies as White House executive pastry chef before retiring in 2004. His annual White House gingerbread houses are legendary, and he's considered an international expert on spun sugar. Rosalynn Carter hired Mesnier in 1979, snagging him from the Homestead Resort in Hot Springs, Va. For the next 25 years, he delighted the first families and visiting dignitaries with his elaborate desserts and sugar creations. Mesnier says he enjoyed his time with all of the families and appreciated their differences. This is his recipe. </p><p></p><p>SERVES 18 , 18 cupcakes </p><ul> <li data-xf-list-type="ul">chocolate cupcake</li> <li data-xf-list-type="ul">1 1/4 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=64" target="_blank"><span style="color: #000000"><u>flour</u></span></a>, sifted</li> <li data-xf-list-type="ul">1/2 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=7" target="_blank"><span style="color: #000000"><u>baking soda</u></span></a>, sifted</li> <li data-xf-list-type="ul">1/4 teaspoon <a href="http://www.recipezaar.com/library/getentry.zsp?id=359" target="_blank"><span style="color: #000000"><u>salt</u></span></a></li> <li data-xf-list-type="ul">1/4 lb <a href="http://www.recipezaar.com/library/getentry.zsp?id=141" target="_blank"><span style="color: #000000"><u>unsalted butter</u></span></a>, at room temperature (1 stick)</li> <li data-xf-list-type="ul">1 1/4 cups <a href="http://www.recipezaar.com/library/getentry.zsp?id=139" target="_blank"><span style="color: #000000"><u>sugar</u></span></a></li> <li data-xf-list-type="ul">2 large <a href="http://www.recipezaar.com/library/getentry.zsp?id=142" target="_blank"><span style="color: #000000"><u>eggs</u></span></a>, at room temperature</li> <li data-xf-list-type="ul">1 1/4 teaspoons <a href="http://www.recipezaar.com/library/getentry.zsp?id=350" target="_blank"><span style="color: #000000"><u>vanilla extract</u></span></a></li> <li data-xf-list-type="ul">1 cup whole milk, at room temperature</li> <li data-xf-list-type="ul">1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=136" target="_blank"><span style="color: #000000"><u>cocoa powder</u></span></a>, sifted</li> <li data-xf-list-type="ul">chocolate <a href="http://www.recipezaar.com/library/getentry.zsp?id=808" target="_blank"><span style="color: #000000"><u>ganache</u></span></a></li> <li data-xf-list-type="ul">1 cup semi-sweet chocolate chips</li> <li data-xf-list-type="ul">1/2 cup <a href="http://www.recipezaar.com/library/getentry.zsp?id=361" target="_blank"><span style="color: #000000"><u>heavy cream</u></span></a></li> </ul> <ol> <li data-xf-list-type="ol">Preheat oven to 350 degrees.</li> <li data-xf-list-type="ol">Line a standard 12-cupcake pan with baking cups and a second pan with six cups.</li> <li data-xf-list-type="ol">Sift together the flour, baking soda and salt.</li> <li data-xf-list-type="ol">Place the butter in the bowl of a stand mixer or, using a hand mixer, beat on medium speed until fluffy.</li> <li data-xf-list-type="ol">Stop to add the sugar; beat on medium speed until well incorporated.</li> <li data-xf-list-type="ol">Add the eggs, one at a time, mixing slowly after each addition.</li> <li data-xf-list-type="ol">Combine the vanilla and milk in a large liquid measuring cup.</li> <li data-xf-list-type="ol">Reduce speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated.</li> <li data-xf-list-type="ol">Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed.</li> <li data-xf-list-type="ol">Add the remaining flour mixture followed by the remaining milk mixture and beat until just combined.</li> <li data-xf-list-type="ol">Add the cocoa powder, beating on low speed until just incorporated.</li> <li data-xf-list-type="ol">Bake at 350 degrees for 15 to 18 minutes, or until cupcakes spring back when touched lightly in the center. Cool and frost with Chocolate Ganache.</li> <li data-xf-list-type="ol">GANACHE:.</li> <li data-xf-list-type="ol">Place the chocolate in a heatproof bowl.</li> <li data-xf-list-type="ol">In a saucepan over medium heat, bring the cream to a near boil.</li> <li data-xf-list-type="ol">Pour the hot cream over the chocolate and whisk until smooth.</li> <li data-xf-list-type="ol">Cool to room temperature.</li> <li data-xf-list-type="ol">Use ganache immediately, or refrigerate for up to two weeks, then warm in microwave until softened before using.</li> <li data-xf-list-type="ol">Ganache also can be whipped to resemble a light-chocolate buttercream: Transfer cooled mixture to the bowl of an electric mixer and, with the whisk attachment, whip until light and fluffy.</li> </ol></blockquote><p></p>
[QUOTE="moreluck, post: 628544, member: 1246"] [B]Chocolate Cupcakes With Chocolate Ganache by Roland Mesnier [/B] The 65-year-old Mesnier survived 25 years and five presidencies as White House executive pastry chef before retiring in 2004. His annual White House gingerbread houses are legendary, and he's considered an international expert on spun sugar. Rosalynn Carter hired Mesnier in 1979, snagging him from the Homestead Resort in Hot Springs, Va. For the next 25 years, he delighted the first families and visiting dignitaries with his elaborate desserts and sugar creations. Mesnier says he enjoyed his time with all of the families and appreciated their differences. This is his recipe. SERVES 18 , 18 cupcakes [LIST] [*]chocolate cupcake [*]1 1/4 cups [URL="http://www.recipezaar.com/library/getentry.zsp?id=64"][COLOR=#000000][U]flour[/U][/COLOR][/URL], sifted [*]1/2 teaspoon [URL="http://www.recipezaar.com/library/getentry.zsp?id=7"][COLOR=#000000][U]baking soda[/U][/COLOR][/URL], sifted [*]1/4 teaspoon [URL="http://www.recipezaar.com/library/getentry.zsp?id=359"][COLOR=#000000][U]salt[/U][/COLOR][/URL] [*]1/4 lb [URL="http://www.recipezaar.com/library/getentry.zsp?id=141"][COLOR=#000000][U]unsalted butter[/U][/COLOR][/URL], at room temperature (1 stick) [*]1 1/4 cups [URL="http://www.recipezaar.com/library/getentry.zsp?id=139"][COLOR=#000000][U]sugar[/U][/COLOR][/URL] [*]2 large [URL="http://www.recipezaar.com/library/getentry.zsp?id=142"][COLOR=#000000][U]eggs[/U][/COLOR][/URL], at room temperature [*]1 1/4 teaspoons [URL="http://www.recipezaar.com/library/getentry.zsp?id=350"][COLOR=#000000][U]vanilla extract[/U][/COLOR][/URL] [*]1 cup whole milk, at room temperature [*]1/2 cup [URL="http://www.recipezaar.com/library/getentry.zsp?id=136"][COLOR=#000000][U]cocoa powder[/U][/COLOR][/URL], sifted [*]chocolate [URL="http://www.recipezaar.com/library/getentry.zsp?id=808"][COLOR=#000000][U]ganache[/U][/COLOR][/URL] [*]1 cup semi-sweet chocolate chips [*]1/2 cup [URL="http://www.recipezaar.com/library/getentry.zsp?id=361"][COLOR=#000000][U]heavy cream[/U][/COLOR][/URL] [/LIST][LIST=1] [*]Preheat oven to 350 degrees. [*]Line a standard 12-cupcake pan with baking cups and a second pan with six cups. [*]Sift together the flour, baking soda and salt. [*]Place the butter in the bowl of a stand mixer or, using a hand mixer, beat on medium speed until fluffy. [*]Stop to add the sugar; beat on medium speed until well incorporated. [*]Add the eggs, one at a time, mixing slowly after each addition. [*]Combine the vanilla and milk in a large liquid measuring cup. [*]Reduce speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. [*]Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. [*]Add the remaining flour mixture followed by the remaining milk mixture and beat until just combined. [*]Add the cocoa powder, beating on low speed until just incorporated. [*]Bake at 350 degrees for 15 to 18 minutes, or until cupcakes spring back when touched lightly in the center. Cool and frost with Chocolate Ganache. [*]GANACHE:. [*]Place the chocolate in a heatproof bowl. [*]In a saucepan over medium heat, bring the cream to a near boil. [*]Pour the hot cream over the chocolate and whisk until smooth. [*]Cool to room temperature. [*]Use ganache immediately, or refrigerate for up to two weeks, then warm in microwave until softened before using. [*]Ganache also can be whipped to resemble a light-chocolate buttercream: Transfer cooled mixture to the bowl of an electric mixer and, with the whisk attachment, whip until light and fluffy. [/LIST] [/QUOTE]
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