In praise of ganache

The title was supposed to be a play on the name of the Buddhist (and Jain) god with the elephant head: Ganesh, Remover of Obstacles! But it didn't really come off, did it?

But the ganache-topped cupcakes did work out. Usually ganache, an elegant chocolate glaze, is poured onto flat-topped cakes and cupcakes for a lovely, smooth result, but I think it looks pretty cute on my fluffy, fully-risen Winter Pudding Cupcakes, too!

I made these with the European winter pudding mix sent to me by the very kind Pavotrouge. Thank you, Internet friend!


Winter Pudding Cupcakes

3/4 c. sugar
1/4 c. soy margarine
Scant 2 c. flour
1 envelope Arche Naturkuche winter pudding mix
1 T. cocoa powder
1 t. baking powder
scant t. baking soda
pinch of salt
1/2 - 3/4 c. soy milk or almond milk

For the ganache:
Scant 1/4 c. soy milk
Heaping T. soy margarine
4 oz. vegan chocolate chips

Preheat oven to 325 degrees. Cream the sugar and margarine. Stir in the flour, pudding mix, cocoa powder, baking powder, baking soda, and salt. Add the soy/almond milk by the teaspoon until the consistency is right--it should be able to fall of the spoon, but slowly. You might not need all of the soy/almond milk. Pour into cupcake tins (oil the tins first, or use cupcake papers) and bake at 325 for 12-16 minutes or until a sharp knife inserted into the center of a cupcake comes out clean. (Don't worry, the ganache will cover up the little hole!)

When the cupcakes have cooled, make the ganache. Heat the soy milk, margarine, and chocolate chips in a double boiler until fully melted and combined. Pour the warm ganache over the cooled cupcakes, or spoon it on. The ganache takes a while to firm up, so no need to race.

Leftover ganache can be stored in an airtight container in the fridge, and melted again later for another baking project.