Featured Valentine's Dessert + Recipe

I'm a chocoholic, and a traditionalist, so I plan to make moist Chocolate Cupcakes with a Ganache Filling topped with a Creamy Chocolate Frosting for one this Valentine's Weekend dessert.

The fireplaces in our common rooms will be generating a toasty atmosphere to warm your hearts and create comfort when you return from your winter excursions.  We have discount tickets for the slopes and cross-country/snow shoeing trails. 

We still have some rooms available at The Buttonwood Inn, so please reserve on-line or call us at 1-800-2625. 

If you can't join us this weekend, reserve for another.  Here is the recipe for the yummy chocolate cupcakes.  Enjoy your Valentine's weekend!

Chocolate Cupcakes
Yield:  12 cupcakes

Ganache Filling

2 ounces bittersweet chocolate
1/4 cup heavy cream
1 tablespoon confectioners sugar

Chocolate Cupcakes

3 ounces bittersweet chocolate, chopped fine
1/3 cup Dutch-processed cocoa powder
3/4 cup hot coffee
3/4 cup bread flour
3/4 granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Ganache Filling: 

Place the chocolate, cream, and confections sugar in a medium microwave-safe bowl and microwave until the mixture is warm to the touch, about 20-30 seconds.  Whisk the mixture until smooth, then refrigerate until just chilled, no longer than 30 minutes.

For the Cupcakes:

Preheat the oven to 350 degress.  Line a 12-muffin tin with cupcake liners.  Place the chocolate and cocoa powder in a medium bowl.  Pour the hot coffee over the mixture and whisk until smooth.  Refrigerate until completely cool, about 20 minutes.  Whisk the flour, sugar, salt, and baking soda together in a medium bowl and set aside.

Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth.  Add the flour mixture and whisk until smooth. 

Divide the batter evenly among the muffin pan cups.  Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.  Bake until the cupcakes are set and just firm to the touch, 17-19 minutes.  Cool the cupcakes in the muffin pan on a wire rack until cool enough to handle, about 10 minutes.   Carefully lift each cupcake from the muffin pan and set on a wire rack.  Cool to room temperature before frosting, about 1 hour.

Creamy Chocolate Frosting

1/3 cup granulated sugar
2 large egg whites
pinch salt
12 tablespoons unsalted butter, softened and cut into 12 pieces
6 ounces bittersweet chocolate, melted and cooled (between 85-100 degrees)

Combine the sugar, egg whites, and salt in the bowl of a standing mixer, then place the bowl over a pan of simmering water.  Heat the mixture, whisking gently but constantly, until slightly thickened and foamy and it registers 150 degrees on an instant-read thermometer, 2-3 minutes.

Using the whisk attachment, beat the mixture on medium speed in a standing mixer until it reaches the consistency of saving cream and is slightly cooled, 1-2 minutes.  Add the butter, 1 piece at a time, until smooth and creamy.  (The frosting may look curdled after half of the butter has been added; it will smooth with additional butter.)  Once all the butter is added, add the cooled melted chocolate and the vanilla and mix until combined.  Increase the speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping the beater and sides of the bowl.  (The frosting can be made up to 24 hours in advance and refrigerated covered tightly.  When ready to frost, place the frosting a microwave-safe bowl and microwave briefly until just slightly softened, 5-10 seconds.  Stir until creamy.)