{"id":748,"date":"2011-09-23T01:43:35","date_gmt":"2011-09-22T15:43:35","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=748"},"modified":"2016-10-20T10:43:23","modified_gmt":"2016-10-20T00:43:23","slug":"cupcake-frosting-chocolate-mint-ganache-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/cupcake-frosting-chocolate-mint-ganache-recipe\/","title":{"rendered":"Cupcake Frosting – Chocolate Mint Ganache Recipe"},"content":{"rendered":"
\n\"mint<\/p>\n
\n

Rich chocolate cupcakes with creamy mint chocolate ganache and a slice of peppermint crisp. \u00a0You can eat these as is or heat them in the microwave, let the ganache melt down over the warm cake and serve with a generous scoop of vanilla ice cream.<\/p>\n

For the chocolate cupcake recipe I use best ever chocolate cake recipe here.<\/a><\/strong><\/h4>\n

To make a ganache that is piping consistency at room temp, you will need to\u00a0make it a day ahead<\/span> and let it sit in the fridge overnight.<\/p>\n

Chocolate Mint Ganache Frosting Recipe (for 10 cupcakes)<\/strong><\/h4>\n

200g (7.05 ounces) of chocolate
\n220 millilitres (7.44 fluid ounces) of cream (35% fat or higher)
\n1 sprig of mint
\n25g (0.88 ounces) or 2 Tbspns unsalted butter
\n1 Peppermint Crisp Chocolate bar for decoration (optional)<\/p>\n

\"chocolateBreak up the chocolate in a bowl. \u00a0I like to use half milk chocolate and half dark chocolate (70% cocoa), this is purely dependent on how you like your ganache to taste. \u00a0If you use all milk, it tastes a bit creamy, all dark and it’s a bit too strong. \u00a0If you use half-half it ends up tasting like milk chocolate.<\/p>\n

\"cream<\/p>\n

Measure your cream and mix in your mint. \u00a0One sprig of mint gives a subtle mint flavour, add more if you want something more intense. (Caution – one time I added a handful of chopped mint and the flavour was so strong that it was inedible).<\/p>\n

Bring the cream to the boil then pour through a sieve over the chocolate. \u00a0Leave it to sit for a minute so the chocolate can melt. Then stir until smooth.<\/p>\n\n\n\n
\"pour<\/td>\n\"stir<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Add the butter and stir some more. \u00a0Don’t worry if your ganache seems too runny it will go firm as it cools. Place the bowl in the fridge overnight. \u00a0(Tip – do not cover warm ganache with plastic wrap as water from steam will form on the wrap and drop into the ganache).<\/p>\n

\"addThe next day spoon the ganache into a piping bag or plastic ziplock bag. \u00a0Leave on the bench for a few minutes to soften. \u00a0Pipe generous swirls onto your cupcakes and top \u00a0with a mint leaf or a shard of peppermint crisp chocolate bar.<\/p>\n

\"yummy<\/p>\n

Enjoy!\n<\/p><\/div>\n \n

My Cookbook<\/h4>\n

\n\"ann<\/a>\n<\/br>\nStores that sell my book listed by country: \nhttp:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"\"mint<\/a>

Rich chocolate cupcakes with creamy mint chocolate ganache and a slice of peppermint crisp. \u00a0You can eat these as is or heat them in the microwave, let the ganache melt down over the warm cake and serve with a generous scoop of vanilla ice cream. For the chocolate cupcake recipe I use best ever chocolate cake recipe here. To make a ganache that is piping consistency at room temp, you will need to\u00a0make it a<\/p>\n","protected":false},"author":1,"featured_media":749,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,155,152],"tags":[31,523,244,344,318,319,340,336,328,337,330,346,327,316,314,313,317,315,311,322,321,320,323,326,343,335,312,342,341,333,331,338,332,334,324,325,227,163,339,350,345,329,521,348,349,347],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/748"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=748"}],"version-history":[{"count":26,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/748\/revisions"}],"predecessor-version":[{"id":45845,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/748\/revisions\/45845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/749"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=748"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=748"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=748"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}