New Year'S Cupcakes

Name: New Year'S Cupcakes
Ingredients: Chocolate Cake:; 1 cup dark chocolate cocoa powder; 2 cups boiling water; 1 cup butter, softened; 4 large eggs; 2 3/4 cups all-purpose soft-wheat flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon chocolate extract; Paper baking cups; Vegetable cooking spray; 1 1/2 cups orange marmalade; Chocolate Ganache:; 1 cup whipping cream; 8 ounces semisweet chocolate, chopped; Toppings:; Edible gold glitter; Sprinkles; Dragees; Miniature champagne glasses (for decoration only)

21 ingredients

7 steps

Ingredients

Chocolate Cake:
1 cup dark chocolate cocoa powder
2 cups boiling water
1 cup butter, softened
4 large eggs
2 3/4 cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon chocolate extract
Paper baking cups
Vegetable cooking spray
1 1/2 cups orange marmalade
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped
Toppings:
Edible gold glitter
Sprinkles
Dragees
Miniature champagne glasses (for decoration only)

Directions

1

Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
2

Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely.
3

Fill each cupcake with orange marmalade. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert bag into the hole in the cupcake. Squeeze gently until filling comes to the top of each cupcake.
4

To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to chocolate, beating with a whisk until chocolate melts and mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
5

Frost each cupcake with Chocolate Ganache. Top each with glitter stars, dragees, and champagne glasses.
6

At
7

, we tested with Hershey's Special Dark Cocoa Powder.