Every year I make chocolate cupcakes for a local event. This year’s version is the deep chocolate passion, and for the milk chocolate syrup I used unsweetened chocolate (40% of the amount called for, since the recipe calls for 40-41% milk chocolate) plus caramelized sugar- made for a wonderful caramel undertone. The ganache is the caramel ganache from RHC, and the topper is made from caramelized sugar/butter, toasted almonds and quick-tempered dark chocolate. I dipped them partly for taste, but also so that the caramel wouldn’t dissolve before they were eaten (in my experience, caramel only lasts for about two hours in frosting before it starts to dissolve). Very yummy.
I have to say that I was very happy to be able to make syruped chiffon cupcakes a day ahead, which I normally wouldn’t do with buttercake cupcakes. On the day of the event our power went out and I wouldn’t have been able to bake.
Would love to find dark brown cupcake liners, does anyone know of a source? One or two places I tried were sold out.