As a girl brought up mainly on boxed cake mixes and tub icing, I’m slowly working my way out of that trap. And while I have yet to find a suitable replacement for the box mix when it comes to basic white and yellow cake mixes, nothing beats a homemade icing. What IS in the tub stuff, anyway?
So yesterday I wanted to make some yellow cupcakes with chocolate icing, in honor of my friend Brittany’s birthday. The cake mix didn’t make the cut for this post, but the icing – a rich dark chocolate ganache – certainly did. The best part – it’s pretty much the easiest thing to make. Ever. This recipe makes enough to ice 12 cupcakes, or a small (8-9 inch) round cake. I made sure to scrape every last drop out of my pan, and put the little bit that was leftover in a container to eat today with a strawberry. You don’t want to waste this stuff.
Good Ganache
3 oz. quality dark or bittersweet chocolate
1/4 C whipping creme
1 oz. butter
1 T. sugar (optional)
Combine ingredients in a small saucepan over low heat, stirring constantly until smooth. If mixture is too bitter, add up to 1 T. sugar, and stir until dissolved.
Article by Kelli. She's the primary caretaker of this here site. Hope you're enjoying your visit. 
YUM.