A Little Bit of Heaven in a Cupcake!

If you find yourself craving a little bit of an indulgence and have you a little time to play around, I highly suggest some Cocoa Cayenne cupcakes with a lemon thyme cream filling and a chocolate ganache glaze.  They are slightly work intensive, but the outcome is heavenly!  Or, you could just call upon your local gypsy girl and she could whip you up a batch in no time!

Cocoa Cayenne Cupcakes with Lemon Thyme Cream Filling and a Chocolate Ganache Glaze

Cupcakes:

¼ cup cocoa

1 cup flour

½ tsp Salt

½ tsp baking powder

¼ tsp cinnamon

¼ tsp cayenne

8 oz bittersweet chocolate

½ cup + 2 Tb butter

4 eggs

½ cup sugar

1/3 cup dark brown sugar

1 tsp vanilla

Preheat oven to 350 and line cupcake pan.  Sift flour, cocoa, salt, baking powder, cinnamon and cayenne and set aside.  Melt the bittersweet chocolate and butter and set aside.  Beat the eggs and sugar until it thickens, about 5 minutes.  Reduce speed and add cocoa mixture and vanilla.  Beat until combined.  Gradually add the flour mixture.  Fill cupcake pan and bake approximately 30 minutes. 

(Or, you could just cheat on the cupcake part and purchase the box mix at Wegmans... The box mix from Wegmans can be found in the organic section and is gluten free!  A plus on so many levels!)

Ganache:

9 oz bittersweet chocolate

1 cup heavy cream

1 Tb dark rum

Chop chocolate and place in a small bowl.  Heat cream in sauce pan over medium heat.  Bring just to a boil.  Pour over chopped chocolate.  Whisk until smooth.  Stir in rum.  Allow to cool until thick.  Whip with a whisk until light and fluffy.

Lemon Thyme Filling:

1 Cup heavy cream

3 Sprigs of fresh thyme

½ cup lemon curd

Heat 1/3 cup of cream and the thyme in small sauce pan to a boil.  Reduce heat and cook 3 minutes.  Remove from heat.  Let stand for 30 minutes.  Pour mixture through a sieve into a medium bowl.  Discard the thyme.  Refrigerate the mixture for 1 hour.  Beat remaining cream on high until soft peaks form.  Add the thyme mixture and lemon curd and beat until stiff peaks form.

 To Assemble:

When the cupcakes have cooled, use a paring or other small knife to make the area for the cream filling to go.  Cut a small circle on a 45 degree angle in each of the cupcakes.  Remove the center.  Cut a portion of the center of the circle so just the largest part of the circle is left to place back on the cupcake once filled.  Spoon the cream filling into the center of the cupcake and place the lid back on.  Add the ganache to glaze the cupcake and then put a dollop of cream filling on top of the ganache.  If you are feeling fancy, add a touch of thyme to the top.