Espresso Blondie Cupcakes with Whipped Ganache

25 Sep

Little Miss is getting to the age where she likes to do crafts.  I have good crafty ideas but then I make it and well it doesn’t look anything like it’s suppose to.  I am not so good with the reading ALL the directions thing and it ends up looking like a drunk one armed man made it.  Lately though we have had some success.

We made little owls and they are really cute.

Then we made spiders.  Yep Ok maybe this crafting this isn’t so hard.

daddy helped decorate too

Then we tried to make a prepackaged Princess Castle.  Ok seriously, it says 8+ on the box.  I figured between the 2 of us we could do it.  I would do the hard stuff and Little Miss could help.  8+ it should read PhD +.  It says easy to put together.  I call bullsh*t.  Just add glue.  I had to add glue, tape and used bulldog clips and still it was almost impossible to make it look anything like the picture.  Thank goodness Little Miss was just happy to decorate it.  Doesn’t look that bad right?  Just don’t turn it around.  It’s not pretty.

These are not crafty but they are tasty.  Espresso Blondie Cupcakes with Whipped Chocolate Ganache.

VERDICT

Oh so good.  The cupcake is really a blondie in a cupcake liner.  It is dense and moist with the crispy exterior.  Then you pile whipped chocolate ganache on the top and goodness gracious these are to die for.  You could eat either alone or together.

Espresso Blondie Cupcakes – 12 cupcakes

2 c all purpose flour
1 1/2 tsp baking powder
1 tsp salt
1/4 c malted milk powder
1 1/2 c butter – room temp
1 3/4 c packed light brown sugar
2 eggs room temp
2 tsp vanilla
3 tbs instant espresso powder

Preheat oven to 350 F.  Line muffin tin with cupcake liners.

In a medium bowl mix baking powder, flour, salt malted milk powder and espresso powder together until combined.

With an electric mixer cream together butter and sugar until smooth.  Beat in eggs one at a time then add vanilla.  Mix until well combined.

Add flour all at once and mix until just combined.  Don’t over mix.

Scoop mixture into cupcake liners 3/4 full.  Bake for 20-24 minutes turning 1/2 way through until a toothpick comes out slightly crummy.

Whipped Ganache Frosting

6 oz bittersweet chocolate – chopped
1/2 c heavy cream
1 tbs butter

In a medium size bowl or the bowl of your mixer place the chocolate and set aside.

In a small pot bring cream and butter to a boil.  As soon as it start to boil pour directly over the chocolate.  Let it sit for 3 minutes and then stir until well mixed.  Place in the fridge until chilled.  Once chilled whip on high speed until stiff peaks form.  Place in a piping bag and pile on cupcakes.

Enjoy!

3 Responses to “Espresso Blondie Cupcakes with Whipped Ganache”

  1. Inspired by eRecipeCards September 26, 2011 at 9:09 am #

    You make me laugh… love that last photo with the machine!

    And wanted to thank you so much for being such an active part of eRecipeCards.com Love all of your posts!

    Dave

  2. Mary September 29, 2012 at 11:36 am #

    Wanted to make these, but it seems the measurement of sugar was left out!

    • Christina September 29, 2012 at 12:11 pm #

      Sometimes I’m such an airhead. It’s 1 3/4 packed light brown sugar. The recipe should be updated now.

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