My husband leaves for two weeks of intensives this Saturday. His favorite kind of cupcake is chocolate with chocolate chips and chocolate frosting and I want to make him a batch to take with him.
I decided to use a dark Chocolate cupcake recipe to help temper the sweetness of the milk chocolate chips. This dark chocolate cupcake recipe to be exact.
This will be my first time putting ganache on a cupcake. Ideally I'd lke to get it on the cupcake while it is still more liquid, rather than letting it set up and frosting the cupcake. Does anyone know if it is better to spoon the ganache over the cupcake? Or should I dip the tops of the cupcake into the ganache as a couple of sites have suggested? Also, with the dark chocolate cupcakes, and the milk chocolate chips, what type of chocolate should I use for the ganache? My husband is a milk chocolate guy, but I think making the ganache with milk chocolate would be too sweet.
This is where I got my ganache info.
Another question, I'm wondering if it is better to directly heat the cream as is suggested here, or use a double boiler and heat both the cream and chocolate together while stirring. Any opinions?
Thanks so much for any input!