Chocolate ganache can be infused with any flavour you desire, so do some experimenting. For these cupcakes I used orange and topped them with a jaffa. You can eat them as is or heat in the microwave until the ganache melts down over the warm cake and serve with a generous scoop of vanilla ice cream.
For the chocolate cupcake recipe I used best ever chocolate cake recipe here.
Chocolate Orange Ganache Frosting Recipe (for 10 cupcakes)
To make a ganache that is piping consistency at room temp you will need to make it a day ahead and let it sit in the fridge overnight.
200g (7.05 ounces) of chocolate
220ml of cream
rind of 1 orange
25g (0.88 ounces) unsalted butter
1o jaffas for decoration (optional)
Break up the chocolate in a bowl. I like to use half milk chocolate and half dark chocolate (70% cocooa), this is purely dependent on how you like your ganache to taste. If you use all milk it tastes a bit creamy, all dark and it’s a bit too strong. If you use half-half it ends up tasting like milk chocolate.
Measure your cream and mix in the orange rind. One orange rind gives a subtle flavour, add more if desired.
Bring the cream and rind to the boil then pour through a sieve over the chocolate. Leave it to sit for a minute so the chocolate can melt. Then stir until smooth
Add the butter and stir some more. Don’t worry if your ganache seems too runny it will go firm as it cools. Place the bowl in the fridge overnight. (Tip – do not cover warm ganache with plastic wrap as water from steam will form on the wrap and drop into the ganache).
The next day spoon the ganache into a piping bag or plastic ziplock bag. Leave on the bench for a few minutes to soften. Pipe generous swirls onto your cupcakes and top with a jaffa.