Chocolate Cupcake with Ganache Icing

My preggy sissy Meryl has been insisting me to attend a baking workshop culinary class with her since summer. When I found a great deal online, I didn't think twice and I bought it right away. Chef JV of Casa Feliz gave us tips on how to whisk, fold and mix. 

Ingredients:

cake flour 1 1/3 cup
baking powder 1 tsp
baking soda 1 tsp
salt 1 tsp
cocoa powder 3/4 cup

eggs 2 pcs
sugar 2 cups
vegetable oil 1/2 cup
evaporated milk 1 cup
water 1 cup



Variations:

Nutty Cupcake: Fold 1/2 cup chopped nuts to batter before baking.

Double Chocolate Chip Cupcake: Fold 1 cup chocolate chips to batter before baking

Peanut Butter Cupcake: Drizzle cooled cupcake with peanut butter.

Method:

1. Sift together cake flour, baking powder, baking soda, salt and cocoa powder.
2. In a separate bowl, whisk together eggs, sugar, oil, milk, water until incorporated.
3. Using a hand whisk, mix together wet ingredients to the dry ingredients by "well method", until smooth and no lumps is visible.
4. Transfer to muffins cups about 3/4 full.

5. Bake at 350 F (180 C) for about 20-25 minutes or until toothpick inserted comes out clean.
6. Cool before frosting.

Ganache Frosting

chocolate bar 500g
cream 250g
butter 50g

Procedure:

7. Chop chocolate and mix together with cream and butter in a bowl.
8. Set bowl over boiling water and mix until chocolate melts together with cream and butter.
9. Remove from heat and chill until set.
10. Using a paddle attachment, cream icing at medium speed until soft peaks form. 

It's so sweet! Maybe next time we need to sprinkle some rock salt on top. We had so much fun Meryl and I canvassed for electric oven right after the workshop. It was a fun experience! 'til next time! =)