Devil’s Food Cupcakes with Salted Caramel and Chocolate Ganache

Devil’s Food Cupcakes with Salted Caramel and Chocolate Ganache

 Cake:

• 5 tablespoons unsweetened cocoa powder
• ¾ cup cake flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• ⅛ teaspoon baking powder
• ½ stick unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 large egg, at room temperature
• ¼ cup strong coffee
• ¼ cup milk
• 1 teaspoon pure vanilla extract

Caramel:

Best Boy & Co. – Bourbon Barrel Caramel Sauce

Chocolate Ganache:

• 8 ounces bittersweet chocolate, chopped
• 3/4 cup light cream
• 2 tablespoon butter

Cupcakes:

1. Preheat oven to 350 degrees. Line cupcake pan with paper liners.
2. Whisk together cocoa powder, cake flour, salt, baking soda and baking powder in a bowl. Set aside. Combine the coffee, milk and vanilla in a small bowl. Set aside.
3. In a large bowl, beat the sugar and butter together until the mixture is smooth. Add egg and mix to incorporate. Stir in ½ of the cocoa mixture, followed by the coffee mixture and the last ½ of the cocoa mixture.
4. Evenly divide the batter in the cupcake pan. Each well should be about ⅔ full.
5. Bake for 12-15 minutes or until a toothpick inserted in the middle of the cupcakes comes out clean. Cool completely on a wire rack until ready to frost.

Caramel:

1.       Warm Best Boy Caramel slightly in microwave. Stir.

Chocolate Ganache:

1. Place chopped chocolate in a heatproof bowl. Set aside.
2. Bring cream to a gentle simmer in a small pan. Immediately pour warm cream over chocolate. Let sit for 10 minutes then stir in butter and whisk until ganache is smooth. Ganache should firm up enough for frosting before piping.

Assembling cupcakes:

1. Use a paring knife to cut a cone out of the center of the cupcake and set aside. Fill hole with about 1 tablespoon of caramel sauce. Replace cake cone and frost with ganache. Sprinkle with sea salt, if desired.

Are YOU ready for our NEW Brunette Hot Sauce?

The "Brunette" Hot Sauce is a very savory combination of exotic ingredients. We use two smoked dried chilies: Morita from Mexico and Aji Panca from Peru. Both are dried by smoking, like a Chipotle. We add a little bit of Habenero to add heat. There is also cocoa and Agave syrup in it to add complexity and a little sweetness.  This is a little like a Mole' sauce but not quite.
Brush it on well-cut pork chops, coat in Panko bread crumbs and bake in the oven or pan saute. Drizzle over pulled chicken or pork tacos, squeeze on a little lime and you will never order tacos out again. 
Look for Brunette to be on all of our retail shelves starting in February 2014.

Really GREAT Chocolate Cake

Really Great Chocolate Cake

Cake:

2 cups all-purpose flour

2 cups sugar

1 cup natural cocoa powder

2 t. baking powder

1 ½ t. baking soda

1 t. salt

1 T. espresso powder

1 cup milk

½ cup vegetable oil

2 eggs

2 t. vanilla

1 cup boiling water

Preheat oven to 350 degrees.  Butter and flour two 9” cake pans.

Add all dry ingredients, except sugar, to mixer bowl and stir to combine.

Add all other ingredients, except boiling water, and mix to combine.  Slow mixer and carefully add the boiling water.  Mix batter on high speed for a minute.

Pour the batter into the two cake pans evenly and bake for 30-35 minutes. Toothpick check for doneness.

Let cool a bit then remove from pans and cool completely.

  

Chocolate Butter Cream:

2 ½ sticks of butter at room temp.

¾ cup natural cocoa.

4 cups confectioner’s sugar.

½ cup cream

2 t. vanilla

1 t. espresso powder.

Add cocoa and softened butter to stand mixer.  Cream together until well combined.

Add sugar and cream in four alternating additions, mixing well between adds.  After all additions mix at high speed for about a minute.

Add vanilla and espresso powder and combine well.

Frost the cooled cake as you would like.

Pumpkin Bread Pudding with BB&Co Caramel Drizzle

Want the recipe for the Pumpkin Bread Pudding that BB&Co creator Wayne Shive served at the YELP Indy Black Magic event on Halloween? Well, here it is! Be sure to serve it with a generous drizzle of one of our caramel sauces of course :)

Pumpkin Bread Pudding

Ingredients:
16 oz. dried or toasted bread cubes (about 6 cups).

3 cups light cream

5 large eggs

15 oz. can of pumpkin puree

2/3 cup brown sugar

2/3 cup white sugar

½ cup dried current

1/3 cup chopped pecans

1 t. vanilla extract

1 t. cinnamon

½ t. ginger powder

½ t. nutmeg powder

½ t. salt

 

Process:

Set oven to 425 degrees.

Place bread cubes in a bowl and pour in the cream. Stir and let soak.  In a bowl add the pumpkin, eggs, sugars, currents, pecans, vanilla and spices.  Stir to combine.  Add to the bread mixture and combine.

Pour the mixture into a greased 9 x 13 inch dish and place on middle shelf in oven. Lower temp after 10 minutes to 350 degrees and continue baking for 45 minutes or until custard is set.  Remove from oven and allow to cool.

Drizzle with Best Boy & Co. Ginger infused Caramel sauce and a touch of whipped cream.

Halloween Happenings!

No tricks~ just treats! Greetings! We will be popping up here and there in the next few weeks and would love to see YOU at our next event!   Halloween Fun! Join us on All Hallows Eve for the Yelp Indianapolis Black Magic Bash at the Sanctuary on Penn 701 N Pennsylvania St Indianapolis, IN 46204 Click HERE to RSVP We will be there serving up some finger licking good caramel apples! Handmade Indiana Join us on Saturday November 2nd at the Indiana State Museum for Handmade Indiana. Hours: 10am-5pm Click HERE for more information We will be in booth #2   Junior League of Indianapolis Holiday Mart Grab your friends, wear your walking shoes and come see us at the Junior League of Indianapolis' 43rd annual Holiday Mart fromThursday November 14-Sunday November 17th. Please visit their website HERE for exclusive pre-event shopping hours and a Girls Night Out event! There is an admission charge. Visit their site for more details and be sure to come by for a taste!   Enjoy your Halloween festivities-however you choose to celebrate! Hope to see you soon.   Sincerely,   Wayne Shive Best Boy & Co.  Best Boy and Co exclusive recipes: Apple Bread Pudding Click HERE for recipe Pumpkin Butter Cake Click HERE for recipe

Pumpkin Butter Cake

Take this cake to the next level with our NEW Ginger Infused Caramel!!

Pumpkin Butter Cake

Ingredients

• 1 box of butter yellow cake mix
• 1 stick of butter, melted and slightly cooled
• 1 large egg, beaten
• 1 15 oz can of pumpkin (OR roast your own pie pumpkin)
• 8 oz of cream cheese, room temp
• 1 stick of melted butter
• 3 eggs
• 1/2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• pinch of salt
• 1 tsp vanilla
• 2 C powdered sugar
• topping of choice

Instructions

1. Preheat oven to 350.
2. Melt 1 stick of butter in large bowl, add to that the cake mix and beaten egg.
3. Press mixture into the bottom of an 9x13 pan coated in nonstick spray.

4. In another bowl, melt the other stick of butter.
5. Beat in the eggs, cream cheese, pumpkin, salt and spices.
6. Blend in the vanilla and slowly add in the sugar.
7. Pour over the crust dough.
8. Place in oven and bake for 55-60 minutes.
9. The center will bake to a jiggly finish.
10. I stored this in the refrigerator because I liked the cold consistency better.

Find us at the Yelp Black Magic Event on October 31st!

Spooky caramel apples, local brew and food too? Come see us the Yelp Black Magic Event on October 31st. Click graphic for more details and to RSVP!