Chocolate Cupcakes with Amarula Ganache Centres

One day I'll write an Ode to Ganache, like there's an Ode to a Grecian Urn.
Ok, so maybe not.
But ganache is always going to be one of my top choices for cakes and cupcakes.
Yes, because of the taste, (and we could just stop there because that would be enough, right?)  but also because it's just so simple to make.
I don't ever whip it though, I bear too many ganache-separating-on-me scars to go there again; besides I'm happy enough with what it does in spread-able form.

So, these cupcakes are not decked with whipped ganache. The ganache here is hidden inside. And also added to the frosting (which happens to be another top favourite - chocolate cream cheese icing)

Amarula ganache
Recipe by Tea, Cake & Create

180g white chocolate, broken up into small even-sized pieces.
60g Amarula**

**Yes - grams. Just weigh your chocolate, and pour the Amarula on top and keep pouring until you reach 60g.... or 1/3rd the weight of the chocolate.
It's a simple 3:1 ratio of white chocolate to Amarula, just like normal white chocolate ganache.

Microwave for 30 seconds.
Stir until smooth.
If some of the chocolate has not melted, microwave again for a few seconds only.
Allow to cool down and set slightly.
Stir occasionally to prevent a skin forming on the surface.

This is enough ganache for 12 cupcakes and some to spare, because you want to (you do, you do!) add any leftover Amarula ganache to the chocolate cream cheese icing.

Chocolate Cream Cheese Icing:
Recipe by Tea, Cake & Create

100g butter
80g sifted icing sugar
250g cream cheese (use a dense cream cheese, like Philadelphia, Lancewood or the Woolworths brand)
50g sifted unsweetened cocoa powder
1 tsp vanilla extract

Cream together the butter and icing sugar.
Beat in the cream cheese, followed by the cocoa powder and vanilla.
Mix until smooth.

How to assemble Amarula Ganache / Chocolate Cupcakes:

Bake your favourite chocolate cupcakes (this is a great recipe here, or here).

Allow them to cool, then use a piping bag fitted with a long plain round icing nozzle to squeeze the ganache into the centre of the cupcakes.

Follow with a swirl of Amarula ganache fortified chocolate cream cheese icing. What a (delicious!) mouthful!

If you like the combination of Amarula and chocolate here's another recipe - http://teacakeandcreate.blogspot.co.za/2014/06/sour-cream-and-amarula-chocolate-cake.html
and another one
 http://teacakeandcreate.blogspot.co.za/2013/11/amarula-chocolate-torte.html
and let's not forget this Amarula Mascarpone Icing! 

Happy baking!

xxM