Red Velvet Cupcakes with Chocolate Ganache

This was a really amazing recipe that was a huge hit with my family at Christmas. The cupcakes were full of flavor and extremely moist. Each bite melted in my mouth with pure joy. I also took a tip from the author and used Challenge Butter. It was suggested for its flavor and smooth texture and I completely agree! I now use it in all of my baking!! For more helpful tips see the website listed below. ENJOY!!! 

 

Ingredients

Dry Batter Ingredients

• 2 2/3 cups sifted cake flour (Softasilk)

• 2 cups sugar

• 2 TBSP unsweetened cocoa powder

• 2 tsp baking powder

• 1 tsp baking soda

• 1 1/2 tsp salt

Wet Batter Ingredients

• 1 cup buttermilk

• 2 large eggs + 1 egg white

• 1 cup sunflower seed oil  (I used vegetable oil as a substitute and added a 1/2 stick of butter)

• 1 1/2 TBSP red food coloring

• 1 tsp pure vanilla extract

• 1 tsp distilled white vinegar

Chocolate Ganache

• 4 oz Ghirardelli bittersweet chocolate baking bar

• 1/4 cup heavy cream

Cream Cheese Frosting (makes 4 cups)

• 8 oz Philadelphia cream cheese, softened

• 1/2 cup salted butter, Challenge

   "European Style", softened

• 1 tsp pure vanilla extract

• 4 1/2 cups confectioners powdered sugar

• 1 TBSP heavy whipping cream, very cold

Directions

Make Red Velvet Cupcakes:

Line cupcake pan(s) with cupcake liners. Adjust oven rack to middle position. Preheat oven to 350° F.

Using a stand mixer or electric handheld mixer, mix all dry batter ingredients together in a large mixer bowl. In a separate large bowl, mix together all wet ingredients on low.

To make chocolate ganache, coarsely chop Ghirardelli chocolate bar. Melt chocolate with heavy cream in a glass bowl in the microwave on the lowest setting, stirring thoroughly every 30 seconds until smooth. If there are just a few lumps left, don't nuke it again, just keep stirring and they'll melt right in. Add chocolate ganache to wet mix and blend with mixer.

Add wet ingredients to dry ingredients 1/3 at a time, mixing in between on low setting. Mix until batter is smooth.

Fill cupcake liners a little more than 3/4 full with batter, evenly distributing to all liners. Place pans in oven and bake for 25 minutes for jumbos, 20 minutes for standards, 15 minutes for minis, or until toothpick comes out clean from center of cupcake. Remove pans from oven and allow cupcakes to cool in pan for 15 minutes. Trying to pick them up out of the pans too early may leave dents in the still soft tops and cup liners. After which, it's best to remove cupcakes and allow them to cool completely on a wire rack or counter before frosting.

Make Cream Cheese Frosting:

Meanwhile, make cream cheese frosting. Using a stand mixer or electric handheld mixer, combine softened cream cheese and butter. Beat until well blended and smooth.

Add vanilla extract. Beat well.

Add powdered sugar 1 cup at a time, beating well in between to really incorporate the sugar. This process will ensure a smooth texture.

Add 1 TBSP very cold heavy whipping cream. Beat well for fluffiness.

Using a spatula, scrape frosting into a pastry bag (fits perfectly into a 16" pastry bag). Chill in refrigerator until cupcakes have cooled completely before frosting. Chilling the frosting also helps it gain more structure when piping since we softened the cream cheese and butter earlier.

Frost The Cupcakes:

Now for the fun part: Frosting the cupcakes! Use a decorating tip that's appropriate for your cupcake size. Start from the outside and pipe full swirls going into the middle, releasing pressure right before finishing off the peak. For a nice crust on the frosting, allow cupcakes and frosting to sit at room temperature uncovered for 30 minutes.

Source: http://basilkitchen.com/redVelvetCupcakes/