Apron Adventures: Moist Chocolate Ganache Cupcakes with ButterCream frosting

Last time I traveled was last November and the next one's scheduled in the last week of February. Seems like a long time, yeah? So what do I do in between the waiting and anticipating? Baking. Yes, baking is in fact a reignited passion. I remember my mama used to take orders of simple cakes with just ganache as frosting, no fancy schmancy icing that requires piping tips. She took lessons back when I was really young and she put it to good use before she started working. Another fond memory was selling the puto cheese she made to our neighborhood during summer days. I guess that's where my love for baking began.


Since I do not have travel stories to write about yet, let me share with you some photos when I decided to whip up some goodies last Sunday night. I made the Moist Chocolate Ganache Cupcakes with ButterCream frosting. 

So I got some (1) flour, baking powder, baking soda and cocoa powder sifted and mixed before being added to a (2) mayonnaise (yes, this obedient ingredient made a huge difference) and sugar mixture. Mix, mix, mix (3)! That should create your batter (4).

After cooking for 15 minutes in an oven pre-heated at 350F, this is what came out next. Gooey Moist goodness!! What I need to work on next time: avoiding that volcano like shape. For smoother decorating process, it's better when they're flat.

Simple frosting will do, icing sugar + butter + milk + vanilla extract. I added a drop or two of the fuschia gel food coloring to add tint to the otherwise off white buttercream color. Then carelessly put some sprinkles on top! Viola!

My cuppies up close:

So how does it look? :)  Let me know and leave a message.