Microwave Chocolate Cupcakes with Chocolate Ganache
The recipe Microwave Chocolate Cupcakes with Chocolate Ganache could satisfy your American craving in around 45 minutes. This recipe makes 2 servings with 699 calories, 8g of protein, and 48g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of heavy cream, cake flour, semisweet chocolate, and a handful of other ingredients are all it takes to make this recipe so flavorful.
Combine chocolate ice cream, flour and baking powder in a large mug and mix with a whisk until batter is smooth and no flour chunks remain. Split batter into two regular sized silicone cupcake molds. Microwave each separately for about 30 seconds until cooked.
To make the ganache, microwave heavy cream for about 30 seconds until it is bubbling but before it spills over. Put chocolate in medium bowl and pour heated heavy cream on top. Immediately begin stirring with a large wooden spoon until smooth ganache forms. If you can't completely melt the chocolate, stick it in the microwave for about 15 seconds and then stir again. Careful not to microwave the chocolate too long or else you will overcook it.
Place in fridge for about 30 minutes to an hour until ganache starts getting firm, but still is malleable for frosting. If the ganache gets too hard, you can microwave it again to heat it up a little. Frost cupcakes with ganache.