Happy Birthday, Erica!

For my friend's birthday, I made my favorite cupcakes to make.  They are knock-off Hostess CupCakes, but far more delicious.  The recipe I use as my jump off point can be found here.  However, its for giant cupcakes and there is no frosting to speak of.  So I use the recipe, but instead of using a giant cupcake pan, I use a regular 12 cupcake pan.  Then I use a basic chocolate ganache recipe to glaze the top.  They are finished off with either white chocolate or white frosting in the traditional design.

Apparently I was very tired, because the first time I made them this weekend, I forgot to add the eggs after creaming the butter and they turned out like mini-craters:

This experience has taught me that eggs are important.  My second attempt was much more successful.  They should look more like this:

Some tips I've learned making these again and again:

-Cream the butter and sugar first (if you are using a stand mixer).  Then work on measuring and whisking the dry ingredients.  It takes a lot of time to adequately cream butter and sugar. 
-Start making these the day before you need them.  This gives the cupcake time to cool so the filling doesn't melt inside it.  It also allows your ganache to harden up enough that it doesn't end up on everyone's hands. 
-Only fill the cupcake liners about half full with batter.  Its ok if the muffin top is lower than the liner.  It holds more ganache this way.  And makes for a nicer presentation.
-Decide which filling strategy works for you.  I've used a meat flavor injector, a spinal needle and syringe, and simply cutting a hole in the top.  When you use the last option, you have to hollow out an area, drop some filling in, and replace the top (like a giant plug).  This method makes the top look ugly, but it doesn't matter because you glaze the top anyways.  I prefer the syringe methods, but it takes time to fill the syringe and your hands get really sticky from the filling.  This is why I don't have any pictures from the filling process.

Once I have all the cupcakes filled (and this can take awhile), I make the ganache.  Bring 2/3c. whipping cream to a boil, then pour over 6oz semi-sweet chocolate (buy the best you can afford and find-- it really does make a difference) and 1T. light corn syrup.  Let sit for 5 minutes, then whisk until smooth.  I usually let it sit a bit longer.  Then, one at a time, take the cupcakes and dunk into the ganache and set aside to firm up.  When the cupcake isn't as high as the liner, use a teaspoon to spoon ganache onto the top and spread gently. 

After the ganache is set, its time to get artistic.  I have made the white swirls with melted white chocolate and with white frosting.  Both look and taste nice, its up to you and what you have in your home.

White chocolate: Melt chocolate as directed on package.  Coat a spoon with white chocolate and drizzle onto cupcake in the design of your choice.  The chocolate will spread a little.

Frosting: I cheat a buy the frosting or gel in the tubes.  Work the tube in your hands to warm up the frosting (it makes it easier to pipe) and attach the point applicator and pipe your design.

Final product-

The top tray of my cupcake carrier before heading to the party-

I was in a rush, so the pattern isn't as precise as usual.  But they were delicious.  These are labor intensive, but pretty easy, and worth the effort.  My definite go-to cupcake choice.