Whipped Chocolate Ganache Frosting

Okay, so when I was listing my favorite things, I should have included the recipe for the Gluten-free Yellow Cake from Allrecipes.com . I alter the recipe slightly. I half it - to make 12 cupcakes - and I add 2 to 3 Tablespoons of vanilla pudding powder to the dry ingredients. I feel this gives it more punch of vanilla taste, and it also gives it more of a texture of a "cake mix" cake.

I make these as cupcakes. This last time, my daughter wanted chocolate frosting. I'm not a pro at frosting yet, so I tried my hand at a ganache. In a recent article in Food & Wine magazine they had listed a whipped ganache frosting. I lost the magazine of course, so I decided to guess what it would be like.

This turned out so yummy and fudgey on top of the cupcakes, that I made them two days in a row! LOL.

Whipped Chocolate Ganache Frosting

1 Cup Chocolate Chips
1 Tbs butter
1 Tbs milk
2 Cups powdered sugar

Mix chips, butter, milk in a microwave safe bowl. Melt at 30 second increments, stirring each time.

Once chips are melted, pour into the mixer bowl with the whipping attachement. Add 1 cup powdered sugar while on lowest setting - 1/4 cup at a time. Once that is in well, add the 2nd cup (see note) same way. THEN...let hit whip on high speed for about 4 minutes.

Dip the cupcakes in, swirl around a little bit to get them coated ontop. I continued swirling as I lifted them off the ganache to give them that little swirl effect on top.

NOTE: I would start with the 1 cup powdered sugar, add the 2nd cup 1/4 cup at a time and stop when the consistency is where YOU like it. If you like it thinner, etc...use less...if you want it more like a true frosting, use more).