The Ultimate Guide to Chocolate Ganache is for both beginner and experienced home chefs. Requiring only 2 ingredients, you ...

Let’s face it, cupcakes are fun. Familiar, colorful and oh-so-cute, these whimsical little cakes are famous for full-on flavor and mile-high frosting. And don’t forget the decorations. Best of all?

Knowing that both texture temperature are the most important factors in getting your ganache drip to flow smoothly ...

Ina Garten shared her pro tip for perfect make-ahead cupcakes. Make the Barefoot Contessa star's cupcake recipe in advance but don't frost them until you're ready to serve them. Her ganache recipe is ...

soft ganache (two weights of cream and one weight of chocolate), medium ganache (equal weights of cream and chocolate), and firm ganache (one weight of cream and two weights of chocolate). SOFT ...

In a large bowl place all your dry ingredients. Then whisk together till mixed. To your dry ingredients you will add the eggs,milk, vanilla and milk. Wisk till all is incorporated. Your batter should ...

When a chocolate craving hits, only the richest, most decadent desserts will do. These recipes deliver deep, intense ...

Dissolve coffee in water. Break chocolate, and place into a bowl with the coffee. Melt in the microwave on medium or until the chocolate melts. Cream butter and sugar with an electric hand beater, add ...

Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins. 3. Place the butter and chocolate into a double boiler and stir until melted, then set aside. 4. In another bowl ...

If I feel compelled to cut corners during the cake making process, I’m more likely to fake the cake than the frosting. Store-bought frosting is more easily detected than a boxed mix cake, and frosting ...

This cake is a labor of love, so make it for someone or something special — a birthday, to show someone you love them, to ...

1 pound good-quality bittersweet chocolate, finely chopped, see cook’s notes 2 1/3 cups heavy whipping cream 1/4 cup corn syrup Cook’s notes: I use Trader Joe’s “Pound Plus” dark chocolate; it is ...