Page 444 - Cupcakes

CREAMY CHOCOLATE BLENDER GANACHE

• • • • •

Judy Rosenberg, the Boston baker (Rosie’s Bakery) and cookbook author,
inspired me to develop this recipe for a glossy ganachelike frosting that thickens
in the blender. Starting with Judy’s recipe, I came up with a version that thickens
more quickly. It is delicious spread on Chocolate Cream Cheese Cupcakes (page
34) or just about any chocolate cupcake. I use semisweet chocolate chips
because they’re always on hand in my kitchen!

MAKES 1½ CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-
INCH SIZE) THINLY

PREPARATION TIME: 5 MINUTES
RESTING TIME: 20 MINUTES

1 cup semisweet chocolate chips
½ cup (4 ounces) evaporated milk

½ teaspoon pure vanilla extract

1. Place the chocolate chips in a small glass bowl and melt them in the

microwave oven on high power for 1 minute. Remove from the microwave and
stir with a wooden spoon until all the chips have melted.

2. Place the warm chocolate in a blender along with the evaporated milk and
vanilla. Blend on high speed until the frosting is thick and glossy, 2 minutes.