Saturday, April 3, 2010

Yvonne Ruperti

I melted a standard ganache mixture of 2 ounces bittersweet chocolate and 2 tablespoons heavy cream (plus 1 tablespoon of confectioners' sugar for an extra hint of sweetness and 2 tablespoons of cream), let the mixture cool until it firmed enough to scoop, and then spooned a teaspoon of it onto the cupcakes before baking. As the cupcakes baked, the ganache gently sank into the batter. As I bit into the rich cake and its trufflelike center gushed slightly, I knew I'd hit chocolate nirvana.

--from "Ultimate Chocolate Cupcakes," Cooks Illustrated, May 2010 (emphasis added)