Celebrate a birthday, a great day, or any day with these rich, classic chocolate ganache frosted vanilla cupcakes!
Today is a happy day. I can’t believe I’m writing this, but On Sugar Mountain turned three years old today!
(cheers, applause, streamers and confetti exploding everywhere)
It was one of those things that I didn’t realize until I received an email about renewing my domain registration. Here I am, pondering what I should bake up next for the blog, when I realize my little blog’s birthday was nearly upon me!
So, to celebrate, I made my cake! It’s always good to celebrate with cake.
Growing up, birthdays meant yellow cake with chocolate frosting. More specifically, it meant a box of Duncan Hines or Betty Crocker Golden cake mix and a can of chocolate frosting. Not that there’s anything wrong with cake mixes, but I thought this bloggy birthday called for a completely from-scratch version of my childhood favorite.
I had my vanilla cake recipe ready to go, but I knew I wanted the frosting to be perfect. A simple buttercream just wouldn’t cut it. Instead, I found this article from the Kitchn on how to make ganache for glazes, frosting, and even truffles.
A rich chocolate frosting consisting of only melted chocolate and cream?
TELL ME MORE, INTERNET!
It’s true. You can make a pillowy soft, uber-chocolatey frosting with only two ingredients, and powdered sugar is not one of them. I don’t hate powdered sugar, but no matter how hard you beat it into butter, you still manage to get a hint of grit and just an overall too-sweet taste.
This ganache frosting is all about the chocolate. If you can splurge on some fancy, good-quality chocolate, this is the recipe to do so. If not, no worries; I used a bag of semi-sweet chocolate chips and it still turned out utterly divine.
I can’t even begin to express how happy these past three years have made me. This blog has grown in ways I never knew it would, and I’ve learned so much about myself and made such great friends along the way. It’s truly shown me that my future, however it may turn out, will be in food, and I look forward to enjoying each and every lovely bite.
Thank you to all of you who have been so kind, loving, and supportive to me and my little ole’ blog these past three years. I couldn’t have done it without you. <3
I’ll be back on Thursday with a brand new smoothie recipe, so be sure to check back first thing Thursday morning!