I had big dreams of bragging about my white chocolate ganache cupcakes, but alas, my ganache curdled and there will be no fluffy icing topped with white chocolate curls. If anyone knows the secret to ganache, please clue me in!

Cupcakes

• 4 ounces cake flour
• 4 ounces super fine sugar
• 8 ounces unsalted butter
• 8 ounces white chocolate
• 4 large eggs
• 1/2 teaspoon baking powder

Ganache

• 3 ounces white chocolate
• 1/2 cup heavy cream

Chocolate Curls

• 3 ounces white chocolate

Preheat oven to 235 degrees and prepare 12 paper cupcake tins.

For cupcakes, butter and chocolate in double boiler and stir until melted. Set aside. Beat eggs and sugar until thick and well blended, then fold in flour and baking powder.

Bake for 20 to 22 minutes, or until toothpick comes out clean.

For ganache, place chocolate and half of the cream in a double boiler and stir until melted. Set aside and let cool completely.

Beat remaining cream until soft peaks form. Slowly add cooled chocolate cream mixture and beat until stiff peaks form.

Cover each cupcake with a layer of ganache and top with chocolate curls.

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