I take so many little things for granted. This is kind of a recurring theme in my life if you haven't noticed. I mean, a cabinet full of ingredients and utensils sure beats lugging a crate of stuff down seven flights of stairs, realizing you forgot something crucial, and having to go ALL THE WAY BACK UP. And I will never stop singing songs of praise to air conditioning. Man, an oven makes a room really hot! Somehow, this is news to me.
|Don't open cans like this.|
So my cupcakes were a little uglier than usual, big deal, right? So I had to stab my can of pumpkin open with a knife instead of a nice, safe can opener (I wouldn't recommend doing that.) When I finally finished the cupcakes (and trust me, it took forever. At one point I was joined in the kitchen by a guy cooking a weeks worth of chicken) they tasted like success. Or sweat maybe. Just kidding!
|This is chocolate. Chocolate does not taste like sweat.|
They tasted like pumpkin curry cake with chocolate ganache, nommmm. Don't knock the curry til you try it, it adds a great warmth to the flavor. Now if you'll excuse me, I have some leftover frosting that's just begging to be eaten ^_^
Pumpkin Curry Cupcakes with Chocolate Ganache Frosting
from Vanilla Garlic
2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 1/2 teaspoons of curry powder
pinch of cayanne
1/2 cup of packed borwn sugar
1 1/2 cups of granulated sugar
1 cup unsalted butter, melted and cool
4 large eggs, lightly beaten
15 ounces pumpkin puree
1) Preheat over to 350 degrees F.
2) Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
3) Whisk together the sugars, butter, and eggs. The add the dry ingredients and whisk them in. Whish in pumpkin puree. Taste and adjust spices.
4) Put into cupcakes papers about halfway. Bake until they spring back to touch and a cake tester comes out clean. About 18-22 minutes. Rotate pan after 15 minutes if your oven is sketchy for even baking. Transfer to a wire rack and let cool.
What You'll Need...
14 ounces of chocolate (use your discretion and taste as to what kind)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
2 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla
What You'll Do...
1) Chop chocolates and transfer into a heat proof bowl.
2) Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3) Let sit for 1 minute then stir until combined.
4) Add butter to the chocolate (make sure its soft and at room temp) and stir until combined.
5) Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
6) Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.
7) Let sit at room temperature until thickened. (I popped it in the freezer with a towel over it since it was late. Don't worry if it looks too runny.)
8) Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.