Why haven’t I thought of this before? Pound cake cupcakes!? These. were. AWESOME. I love pound cake, and will eat it in hearty portions probably not appropriate to talk about here. Usually I make some chocolate sauce to eat with it, although not overpower it, so I figured: Pound cake cupcakes, WITH chocolate ganache to give it just a little chocolate topping! Perfect! I’ve actually made these twice in the last week…. shh.
When I made the vanilla extract in November I also used some beans to make some vanilla sugar – something I liked the idea of but had no idea what to use for. See a trend here? Remember those almond flour cookies? I should probably start thinking my ideas out ahead of time. Oh well – this one turned out fantastically! The vanilla sugar gave the cake a delicious flavor, and the red wine ganache gave it a kick to balance everything out.
Usually when I bake a pound cake I start with a cold oven, as I’m convinced it is the best way to get a dense result; however, I preheated the oven for these cupcakes because I figured a compromise between light, fluffy cupcakes and a super dense pound cake would probably be a good start. It was a perfect result of dense and flavorful, yet still light enough to feel like you aren’t eating a brick.
A fun and absurdly decadent treat. These cupcakes are so rich, creamy, and chocolate-y they might replace dinner.
- 1 cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1.5 cups vanilla sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 8 oz dark chocolate, finely chopped
- 2 Tbsp red wine
- Preheat the oven to 325 F. Prepare a cupcake tin with liners.
- Cream butter and cream cheese together in a large bowl until smooth.
- Add the sugar and beat on high for five minutes, until light and airy.
- Add the eggs, one at a time, then vanilla, scraping down the sides of the bowl as needed.
- Add the flour and salt together, and beat until just incorporated.
- Fill cupcake liners until 3/4 full, and shake gently to smooth the top.
- Bake until a cake tester comes out clean, about 40 minutes.
- Let cupcakes cool completely before making the ganache.
- For the ganache, heat the cream until almost boiling.
- Add to chocolate and let sit for 2 minutes before stirring. Stir until completely smooth, then add red wine and stir again.
- Let cool to your desired consistency, then pour over cupcakes. Let the ganache set before serving cupcakes.
- Apparently Philadelphia brand cream cheese is the best for baking, as it has a lower water content than most other brands. I usually buy what is cheapest… but this is good to know!
- The ganache can be tricky – I just wanted a thin glazed layer, but some of my cupcakes were too tall and therefore the liners didn’t serve their purpose of holding the ganache in place. In that case, I let the ganache cool a bit more and then used it as more of a spread.