Cake Crumbs Cupcakes with Chocolate Ganache without Cream

One weekend at Giant shopping centre I saw some new item being displayed together with breadcrumbs (at bakery corner). A lot variety of butter cake (toasted) are seen. After some consideration I decided to buy a packet home although without knowing what I'm going to do with it :P 

Thanks to MiMi for her Oreo cupcakes as it inspires me to bake these cake crumbs cupcakes. It is so good to have it although without frosting. Since I want to give some away I decided to dress them up. After making Christmas log cake experience I start appreciate and like chocolate ganache. Therefore I choose it as topping. But I don't have any whipping cream in fridge! Then I wonder is it possible to prepare without cream? After some surfing I found this recipe which sourced from Nigella.com. Without much hesitates I try out! The outcome is not really like the one make with cream. Although it thicken after chilled it won't 'harden' or hardly stay still after apply on cupcakes. 

As you can see my colourful sprinkles sink. Therefore I keep the glazed cupcakes in fridge. Just thaw it at room temperature few minutes before consume. I wonder is it because I half the recipe? At Yummy Tummy, she can apply on the whole cake without any sign of melting! Next time will try to increase the amount of butter (use 50g instead of 25g).

Chocolate cake (toasted) from Giant

Inspired by Oreo cupcakes of MiMi Bakery
Yield about 12 pieces
Ingredients:
(A)
120g butter
100g sugar

(B)
3 eggs
1 tablespoon vanilla extract
*combine and slightly beat to mix
120g banana (mashed)

(C)
200g cake flour
1 tablespoon cocoa powder
1/2 teaspoon baking powder

1/8 teaspoon baking soda
*sift together above and set aside

100g toasted chocolate cake, crushed into fine crumbs (can replace with any flavoured biscuits like Oreo)
3 tablespoons milk

Methods:
1. Cream butter and sugar until white and creamy. Add in the beaten egg mixture in batches, beating well after each addition.
2. Add in mashed banana. Mix well.
3. Add in the flour, cake crumbs, milk and mix well.
4. Pour the batter into the paper cups about 80% full and bake in a preheated oven of 180C for about 25-30 minutes or until golden brown.
5. Leave to cool before topping.


Here is the chocolate ganache without using whipping cream.
Adapted from Yummy Tummy
Half the recipe

Ingredients:

25g butter (next time will increase to 50g)
60g milk(I used evaporated milk)
100g semi-sweet chocolate (cut into pieces)

Methods:
1. Mix butter and milk in pan. Bring to boil till butter melt.
2. Turn off the heat, and in chocolate pieces and leave aside for few minutes.
3. Still till smooth and leave to cool completely before keep in fridge.

*the ganache will thicken as it cool. Keep in fridge to fasten the process.
*spread on the cool cupcakes and decorate with some sprinkles.
The amount of chocolate ganache is way a lot as topping for these cupcakes.

Anyway I manage to make used of the balance chocolate ganache for other bakes which turns out beautifully. Stay tune for the next post!

I'm sharing this post at Recipe Box #28 hosted by Bizzy Bakes.

~Something you might interested
What is ganache?

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.^[2]

Ganache is normally made by heating cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable

(Source from Wikipedia)