Day 1 of 20 (4/20 Foods) – Chocolate Ganache Cupcakes

Double Chocolate Cupcakes 2.0

Double Chocolate Cupcakes 2.0

For the next twenty days, we’re going to do something different. Not only are we going to shoot for posting a new recipe every day, we’re going to be celebrating one of our favorite holidays 4/20.

Here in California, consuming medical marijuana is legal and by 2018 it will be legal to do so recreationally. If you don’t like smoking, that’s fine. We don’t particularly like drinking, so we’re even. As long as there is no judgements we’re all good.

The first thing you should know about these recipes is that they ARE NOT MEDICATED, SPIKED, “SPECIAL” or MAGICAL, just magically delicious. There is absolutely no Marijuana in these recipes. These are meant to be snacks to enjoy when the munchies attack.  After enjoying a nice joint of your choice of Sativa (or Indica if you’re into being couch-locked); or a nice glass (bottle for some) of wine.

Our first recipe is one that we’ve actually posted before but we absolutely love, not only because the recipe originally comes from Queen Ina Garten but because it’s the perfect chocolate cupcake. It’s not overly chocolatey, you could probably eat a couple before feeling bad about it.

And funnily enough a couple years ago, we decided to make “special” cupcakes using this recipe. We literally chopped up weed, threw it in and hoped for the best.  We totally had no idea what we were doing. We have a friend, we’ll call her *Tooty* and Tooty decided she wanted to try these cupcakes we made. She ate one, and a maybe like thirty minutes later said she didn’t feel anything and wanted to have another. So she had another, and then one more because she said there were too good not to have just one more. Well fast forward to an hour later, and poor Tooty was SO HIGH. She couldn’t stop laughing and giggling. It was actually pretty funny. Probably not our brightest moment, but it was a great memory that we all look back fondly at, right Tooty?

If you’re interested in learning to cook with marijuana make sure you do it properly. While chopping up an 1/8th does work, there is so much more science and finesse involved. Check out Viceland’s, Bong Appétit . Incredible what you can do with marijuana.

Double Chocolate Cupcakes 2.0
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Double Chocolate Ganache Cupcakes

Double Chocolate Cupcakes

Today is apparently National Dessert Day, and to celebrate we have for you the most delicious and decadent Double Chocolate Cupcakes dipped in a luscious Chocolate Ganache. How amazing does that? And you might be thinking, wait, this sounds way too sweet, but have no fear, they’re not actually as sweet as they sound.

We’ve found (via Ina) that if you add instant coffee to chocolate, it really balances the sweetness that chocolate can give off and make the most perfect chocolatey cupcake or chocolatey dessert.

We love chocolate and once we started adding instant coffee to the chocolate, our lives were changed. For the better, obviously.

Double Chocolate Ganache Cupcakes

For Cupcakes

  • 1 Stick Butter (Salted, Room Temperature)
  • 1 Cup Bakers Sugar
  • 4 Large Eggs (Room Temperature)
  • 2 Cups Hershey’s Chocolate Syrup
  • 1 Cup AP Flour
  • 1 Teaspoon Instant Coffee Granules *
  • 1 Tablespoon Vanilla Extract

*Honestly, we LOVE coffee, so we probably put more when we make it for ourselves. Feel free to do the same. Sometimes we put up to 3 teaspoons of instant coffee.

For  Ganache Topping

  • 1/2 Cup Heavy Cream
  • 1 Cup Semisweet Chocolate Chips
  • 1/2 Teaspoon Instant Coffee Granules*

*Again, feel free to experiment by putting more coffee if your ganache. Double the dose.

coffee

Step 1:

Preheat your oven to 325°F.

Step 2: 

Next, line a muffin tin pan with paper liners.

Step 3: 

In a bowl, using an electric mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.

Double Chocolate Ganache Cupcakes

Step 4: 

Next, add the eggs one at a time. Mix until each is fully incorporated.

Double Chocolate Ganache Cupcakes

Step 5: 

Mix in the chocolate syrup and vanilla extract.

Double Chocolate Ganache Cupcakes

Step 6: 

Then, add the flour and coffee granules and mix until just combined. It’s very important (because Queen Ina says so) to not over beat the batter or the cupcakes with be tough little hockey pucks.

Double Chocolate Ganache Cupcakes

Double Chocolate Ganache Cupcakes

Step 7: 

Scoop the batter into the lined muffin tray and bake for about 30 minutes or as always until just set in the middle. Remember to not over bake them and let them cool throughly.

Step 8: 

While the cupcakes are cooling, make the ganache. Using a double boiler, melt the chocolate chips with the heavy cream and coffee granules. Stir until smooth and shiny, transfer to a bowl.

Double Chocolate Ganache Cupcakes

Step 9: 

When the chocolate cupcakes are cool enough to handle, dip them in the chocolate ganache.

Double Chocolate Ganache Cupcakes

Double Chocolate Ganache Cupcakes

Double Chocolate Ganache Cupcakes

Another perfect recipe adapted from Queen Ina

Meyer Lemon Curd

This curd may be one of the best things we have ever made. And the recipe comes from the Queen Ina Garten, so you know it’s good. And it’s easy.

Last week when we were shopping we saw Meyer Lemons, and this is first time we had seen them in the market so we obviously bought 6 bags of lemons not knowing what we were going to do, but we knew it would be something amazing.

This recipe was the first of many Meyer Lemon Recipes that we will be sharing. We’re honestly looking into buying a Meyer Lemon Tree so we have unlimited Meyer Lemons.

This curd is probably one of the best things you can make with these lemons. It’s so good, you can just eat it with a spoon or on toast.

Meyer Lemon Curd


Meyer Lemon Curd 

What You Need: 

  • A mini food processor (Or Big)
  • Saucepan
  • Wooden Spoon

Ingredients: 

  • 7 Meyer Lemons (3 if using regular lemons)
  • 1/2 cup (from lemons above)
  • Meyer lemon zest (from the lemons used for juice)
  • 1 1/2 cup bakers sugar
  • 1 stick of unsalted butter (room temperature)
  • 4 large eggs
  • 1/8 teaspoon kosher salt

Meyer Lemon Curd

Step 1: 

Because Meyer lemons are smaller you need more to make this curd, zest the lemons and try to avoid zesting the white part of the lemon, which is called the pith. After you zest the lemons cut the lemons in half and juice them.

Meyer Lemon Curd

Step 2: 

In a food processor pulse together the sugar and lemon zest until the lemon zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Step 3: 

Cream together the butter and then mix in the butter.

Meyer Lemon Curd

Meyer Lemon Curd

Step 4: 

Beat in the eggs one at a time and then add the salt and lemon juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

We don’t have pictures for this step, because honestly, when we did it, we (Marlee) thought we screwed up. So we stopped taking pictures, BUT KEEP GOING. IT’S WORTH IT.

Step 5: 

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken.

Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Meyer Lemon Curd

Meyer Lemon Curd

Look at how beautiful this is. So smooth, so creamy! So luscious!

Meyer Lemon Curd