Devil's Food Cupcakes with Chocolate Ganache Frosting

I decided for New Year's Eve, I'd break out the family cupcake recipe- Devil's Food Cupcakes with Chocolate Ganache. While not too difficult to make, it does require several ingredients and specific steps. It is handy to have a very helpful friend who also owns a Kitchen Aid. Thanks Julie!

The first step is making sure you have all the key ingredients:

32 baking cups (maybe 27)
3 ounces good-quality unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups packed dark brown sugar
3 eggs
2 1/4 cups cake flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 teaspoons vanilla extract
1 cup boiling water

1. Preheat oven to 375. Place baking cups in muffin pans.

2. Place chocolate in a small heavy saucepan, and melt over low heat stirring occasionally. Remove the pan from the heat and set aside.

3. Cream the butter and brown sugar together.

4. With the mixer on low speed, add the eggs one at a time, beating well after each addition.

5. Stir in melted chocolate.

6. Combine cake flour, baking soda, and salt. Alternating between the two, add the flour mixture and buttermilk to chocolate mixture in three stages, ending with the flour.

7. Slowly stir in one cup of boiling water and the vanilla. Be careful, the boiling water may splatter!

8. Pour the batter 3/4 full into the baking cups. (Do not under fill! See below: they are too hard to frost-though they make a tasty sample for the chef.)

9. Bake until toothpick inserted comes out clean, about 15 minutes. Let cool for about 5 minutes before removing from muffin pans. Let them cool completely before frosting.

For icing: The chocolate ganache is the best part! The cupcakes themselves are not super sweet, so the frosting adds just the right amount of chocolaty goodness.

6 ounces (6 squares) semisweet chocolate
1/3 cup heavy cream
1 Tablespoon sugar
1 1/2 Tablespoons butter

1. Place all ingredients into a small, heavy saucepan over moderate heat. Cook, stirring occasionally, until the chocolate is almost melted.

2. Remove from heat. Continue to stir until chocolate is completely melted. Transfer to a shallow bowl. Let cool slightly. It easier to dip if still warm.

3. Hold cupcakes upside down and dip the tops into the icing. Twirl slightly and then hold upside down for a few seconds for the excess to drip off. After dipping them all, dip each one a second time.

After all the hard work, the cupcakes were placed in lined shirt boxes to be transported home.

Note: These freeze very well and are great if microwaved for about 30 seconds and served warm with vanilla ice cream.

Happy baking!

-Natasha

Shopping for New Year's Eve

I've decided this year to do away with the expensive prix fixed menus on New Year's Eve and make it myself. While I am planning on attending a party later in the evening (one that starts closer to the midnight hour), I still want to have a decent meal. As much as I like to dine out, I love to cook. And even more than cooking, I love to plan the menu and shop for the meal.

Around this area, the best place to go grocery shopping is Russo's in Watertown, MA. http://www.russos.com/index.html Some friends of mine introduced me to their amazingly fresh yet inexpensive produce, their six shelves of olives, their pastries and the freshest herbs in the area. Hidden underneath their produce, tucked away on barely seen shelves, are imported jams, sauces, pastas, etc. Who knew the artichokes are stored under the green grapes? It would probably take at least an hour to navigate this small store to seek out all of their treasures.

Today, I discovered their deli counter with authentic Italian meats and cheeses. My mother insisted I try their Mortadella with Pistachios. I wasn't so sure, but after one bite I was hooked. A few slices is well worth the indulgence.

Their service is also to be noted. A few months back, I was searching for truffle salt to bring to as a hostess gift (I put it on popcorn). I called Russo's. While they didn't have it, the grocer took my name and number, called his distributor in Italy and thanked me for the tip. That's pretty impressive from a small grocery store in Watertown.

So as you plan your next holiday cocktail party, dinner, or dessert, think Russo's.

-Natasha

Best of 2009

As we come to the end of 2009, my mother and I were discussing my top ten food memories of this year. Meals make memories and for me, I seem to remember everything I've ever eaten. An old friend used to make fun of me because he didn't understand how I would be thinking of my next meal before I ended the current one and why food was so important in my life. It just is and I love to eat.

1. The White Tiger Maki at Oishii Chestnut Hill, MA- Fresh tuna, roe, avocado wrapped in cucumber with the "white tiger sauce." This lemony white sauce has an official Japanese name that I can never remember, but I always order extra and eat it on everything.
http://oishiiboston.com/

2. The tomato soup and truffle fries at Garden at the Cellar Cambridge, MA - I am 8 minutes from my favorite soup. Its all organic, creamy and delicious. I could lick the bowl if one was allowed to do this in public.
http://gardenatthecellar.com/home

3. Bobby Flay's Bar Americain's Gala Apple Salad New York, New York - Bite sized crisp apples, walnuts, Gorgonzola, with pomegranate vinaigrette. Simply delicious and filling enough for a meal.
http://www.baramericain.com/newyork.php

4. Falafel in Jerusalem, Israel- Eaten while sitting on a curb in a market in Jerusalem on the eve of Shabbat. Served warm with Israeli salad and a view of an intentional car accident on the side.

5. Supercheesie at Superdawg Chicago, IL. Superdawg is a Chicago institution. A Supercheesie is a cheeseburger in Superdawg lingo- don't try to order in English and be prepared to eat in your car with extra napkins. Their fries are incredible and everything (including the T shirts) come in a box. As a bonus, their pickle relish is neon green and my mother goes just for that.
http://superdawg.com/

6. Cabot's "Fudge Anna" Newtonville, MA For someone who doesn't eat ice cream, (one bite usually is all I can muster) I make one very big exception- the Fudge Anna. Classic vanilla ice cream with banana wheels covered in amazing homemade hot fudge and fresh whipped cream. The ice cream menu alone is four pages long and there is every combination you could think of.
http://www.cabots.com/

7. The "Chicago Mix" of cheese corn and carmel corn from Garrett's Popcorn, O'Hare Airport By far the best airport food and it does travel well if served warm. The combination of salty and sweet can't be beat.
http://www.garrettpopcorn.com/

8. Portillo's Chicago Hot Dog with everything except hot peppers Chicago, IL. Everybody in Chicago has their favorite hot dog and it is open to debate, but for me its Portillo's. They are efficient, consistent and always good. The last time I was there, I beat a marching band from Minnesota in- all 200 of them. If you are looking for an even bigger indulgence, their chocolate cake is a decedent treat. We think is made with mayo which keeps it so moist, but worth every calorie! There are several locations around the area.
http://www.portillos.com/

9. The fresh fig, Gorgonzola, caramelized onions and truffle oil pizza from ZA in Arlington, MA. ZA is not your traditional pizza (especially coming from a deep dish girl) but their fresh organic ingredients from local farms and interesting combinations keep it interesting. Their potato salad with kalamata olives, cucumbers and tomatoes on top is worth mentioning- the creaminess of the potato and the crunch of the Greek salad toppings keeps me coming back as well.
http://www.zarestaurant.com/

10. The Natasha Cucumber Roll (not named after me) from Super Fusion in Brookline, MA Shrimp tempura, tobika, crab stick, avocado, mayo, rolled with cucumber, topped with eel sauce. I eat this probably every week and I have my friends hooked on it too. We like it so much, we all order our own. How do you say yum in Japanese?
http://www.superfusionrestaurant.com/

I would love to know what you think and hear about your favorite meals of 2009.
Happy Holidays! -Natasha