{"id":762,"date":"2011-09-23T06:36:11","date_gmt":"2011-09-22T20:36:11","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=762"},"modified":"2015-07-16T12:35:28","modified_gmt":"2015-07-16T02:35:28","slug":"chocolate-orange-cupcake-with-ganache-frosting-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-orange-cupcake-with-ganache-frosting-recipe\/","title":{"rendered":"Chocolate Orange Cupcake with Ganache Frosting Recipe"},"content":{"rendered":"

 <\/p>\n

\"chocolateChocolate 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. \u00a0You can eat them as is, or heat in the microwave until the ganache melts down over the warm cake. Serve with a generous scoop of vanilla ice cream.<\/p>\n

For the chocolate cupcake recipe I used best ever chocolate cake recipe here<\/a>.<\/p>\n

Chocolate Orange Ganache Frosting Recipe (for 10 cupcakes)<\/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.
\n<\/strong><\/p>\n

200g (7.05 ounces) of chocolate
\n220 millilitres (7.44 fluid ounces) of cream<\/a> (35% fat or higher)
\nrind of 1 orange
\n25g (0.88 ounces) or 2 tablespoons unsalted butter
\n10 jaffas 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

\"orange<\/p>\n

Measure your cream and mix in the orange rind. \u00a0One orange rind gives a subtle flavour, add more if desired.<\/p>\n

Bring the cream and rind 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. \u00a0Place 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 jaffa.<\/p>\n

 <\/p>\n

\"chocolate<\/p>\n

Enjoy!<\/p>\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":"\"chocolate<\/a>

  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. \u00a0You can eat them as is, or heat in the microwave until the ganache melts down over the warm cake. 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<\/p>\n","protected":false},"author":1,"featured_media":768,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,155,152],"tags":[31,523,244,344,318,319,340,336,328,337,330,346,327,316,314,313,317,315,311,322,321,320,323,326,343,335,312,342,341,333,331,338,332,334,324,325,2602,163,339,350,345,329,521,355,357,347,358,356],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/762"}],"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=762"}],"version-history":[{"count":22,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/762\/revisions"}],"predecessor-version":[{"id":770,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/762\/revisions\/770"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/768"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=762"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=762"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=762"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}