If you find yourself in need of a sugar coma and with a bit of motivation I suggest these…
They are the delightful creation of chockylit, who sadly no longer updates, but has kindly kept the blog live for those of us who can’t get enough of Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting or Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting.
I followed the recipe found here and have only a few modifications for next time. First I ended up with TONS of peanut butter filling leftover, which while creamy and delicious has limited uses in our daily diet. I also found that I had to add an extra cup of powdered sugar to make the ganache stiff enough, though it was humid that night. It is also key that you use chocolate with the right % of cocoa otherwise you will end up with a Hersey-like chocolate flavor rather then the rich velvet chocolate you achieve with the suggested cocoa levels. And you can find the chocolate at your local grocery, no need to make a special trip to multiple stores. And as I was not up to rolling my own fondont flowers I opted to add a peanut to the top of each cupcake which also hinted at what lay within.
After I filled the platter for work I found myself with extras, which happened to fit perfectly in a box. A box that made it’s way down to Sarah’s, because it’s always a good idea to keep your enablers happy!
The only thing that would make these better would be a carton of milk, like the kind you used to get at school. Maybe I’ll add them next time.