A common, oft-googled question (and yes, I too google everything) is, “How do you frost a cupcake?”
Frosting can be spread, glazed, piped, dipped or spiked, to different effects.
Chocolate ganache is versatile in that sense. Piped chocolate frosting is undeniably elegant. Spread frosting evokes a homey feel – nothing is more inviting than dark chocolate frosting with a glazed sheen, messily (yet purposefully) spread atop a fragrant cupcake.
I didn’t have the proper piping tools with me here, so I employed one of the very easiest techniques: using a spatula to spread and swirl the frosting!
Short of dipping the cupcake directly into the ganache, this is really a simple method. Here’s a short clip I shot when making Divine Dark Chocolate Cupcakes:
I’ve mucked around with videos quite a bit, but this is the first one I’m uploading on Youtube. Yay!
And my hands look a tad gnarled and aged here. Gah.
But I digress. Enjoy!