Ganache Chocolate Bark Shards Cupcakes
This recipe is more of a brownie cake or cupcake.
Makes 12-18 cupcakes or 1 (8 or 9 inch round cake) you may have extra batter, make the extra batter into cupcakes.
You will need: Cupcake Liners and parchment paper. This recipe is sticky and gooey. Yum!
*1/2 cup Butter, room temperature
*3/4 cup sugar
*1/8 teaspoon Sea Salt
*4 large Eggs, room temperature
*2 cups Hershey’s Simply 5 Chocolate Syrup, use wet measure
*1 tablespoon Vanilla Extract
*2 teaspoons Pero
*1 cup plus 1 tablespoon All-purpose Flour, sifted
In a stand mixer, with paddle attachment, on medium speed, cream together butter, sugar and sea salt. Then mix in one egg at a time just until combined.
With the mixer on low, pour in the chocolate syrup and vanilla, again just until combined. Slowly add the Pero and flour just until mixed.
Use Pam sprayed cake pan, lined with parchment paper and the edges of the pan sprinkled with cocoa powder. Then add all of the cake batter to the pan and bake in a preheated oven (High altitude) 350*F. for 40-50 minutes or until the center is no longer gooey. For cupcakes, using cupcake liners in muffin/cupcake pans, fill evenly each cupcake cup about 3/4 full and bake for 30-40 minutes. Careful not to over bake cake or cupcakes.
*1/2 cup Heavy Cream
*1 cup Semi-Sweet Chocolate Chips
*1 teaspoon Pero
In a double boiler, on medium-low heat, melt the cream, chocolate chips and Pero, stir every minute or so until melted and a shiny appearance. Remove from heat and pour over cold cake, flat side up, on a cooling rack with baking sheet underneath to catch drips. Then add chevron pattern if desired.
*1/4 cup White Melting Wafers, melted
*Note: Pipe two to three cupcakes and then make chevron pattern, because the melted piped lines set quickly.
Using a piping bag with small tip with melted wafers. Pipe lines 2/3 inches apart across cupcakes (for a cake,about 2 and 1/2 inches apart.)
Then with the back of a knife, drag the knife down through the lines, starting 2 inches from the edge of the cake (1/2 inch for cupcakes) and then for the next knife drag, drag the knife up this time going the opposite direction, making the line drags about 2 inches apart for cake and 1/2 inch for cupcakes. Continue across the top of the cake or cupcakes. Enjoy!
Note: After cake or cupcakes have been dipped with ganache, Do not Refrigerate.
***Baked and cooled, wrapped cakes will last a few days in the fridge. Great make ahead recipe. Add ganache just before serving.
Recipe adapted from food network
Also see Pioneer Honey Bee Party Food
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