batterfinger) your fave choc cupcake recipe and I am providing the frosting recipe for you! Ready set create!
24 ounces milk chocolate chopped I use Lindt bars
3 ounces bittersweet chocolate finely chopped I use Ghiradelli
1 1/2 cups sugar (fine but NOT confectioners)
1/2 cup water (cool)
2 1/4 cups whipping cream (oh yeah)
Combine chocolates in a large bowl. In saucepan heat your sugar and water over medium heat until sugar dissolves (because excessive stirring creates crystals be careful now) Increase heat and boil mixture WITHOUT STIRRING until syrup is a darl golden amber colour (you can use a wet pastry brush (damp) to push down the sides of the pan) This takes exactly 10 minutes. Carefully and slowly you will add your whipping cream taking care as this heated sugar syrup will bubble up and do wonderful things in the process Stir over low heat until all bits have dissolved into this lovely cream. Pour this smooth creamy mixture over your chocolates in the bowl and let stand exactly one minute. Whisk just until chocolate is melted and mixture is smooth. Time for a break ... put this mixture covered into the fridge for at least 2 hours. Then let stand one hour at room temperature. (You need to really do this or you will have an epic fail) This is a great time to get your baking done besides after baking most do not like to make the frosting anyhow!
Remove from fridge and beat well, then pipe onto your cupcakes! Top with a BBQUE Almond and Enjoy!