Step-by-Step Guide to Make Favorite Cold Oven Pound Cake Cupcakes with Milk Chocolate Ganache Cream

Hello everybody, welcome to my recipe site. Today I will show you how to make a special dish, Cold Oven Pound Cake Cupcakes with Milk Chocolate Ganache Cream. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Cold Oven Pound Cake Cupcakes with Milk Chocolate Ganache Cream Recipe.

You can have Cold Oven Pound Cake Cupcakes with Milk Chocolate Ganache Cream using 18 ingredients and 16 steps. Here is how you cook it.

Ingredients of Cold Oven Pound Cake Cupcakes with Milk Chocolate Ganache Cream

1. Prepare 3/4 cup of room temperature buttern (1 1/2 sticks).
2. Prepare 1 1/2 cups of granulated sugar.
3. Make ready 3 of cold large eggs.
4. It’s 1 1/2 cup of all purpose flour.
5. You need 1/2 teaspoon of salt.
6. You need of t.
7. Make ready 1/2 cup of cold whole milk.
8. You need 1 teaspoon of vanilla extract.
9. It’s 1/4 teaspoon of almond extract.
10. Take of For Milk Chocolate Ganache Frosting.
11. Prepare 4 (3.5 ounces) of Lindor Exellence Extra Creamy Milk Chocolate,.
12. You need bars of chopped or any good quality milk chocolate.
13. You need 1 1/2 cups of heavy whipping cream.
14. You need 1/4 teaspoon of salt.
15. Prepare 1 teaspoon of vanilla extract.
16. You need of For Garnish.
17. Prepare of Milk, dark and white chocolate candy eggs, 3 of each.
18. Take as needed of sprinkles.

Cold Oven Pound Cake Cupcakes with Milk Chocolate Ganache Cream step by step

1. Line 12 cupcake tins with paper liners..
2. In a large bowl beat butter and sugar until light and creamy.
3. Add eggs one at a time beating in each egg.
4. Combine flour with salt and whisk.
5. Combine milk with extracts.
6. Alternate adding flour and milk to sugar/egg mixture until in incorporayed.
7. Pour evenly into prepared cupcake tins. Put in the cold oven and heat it to 275 and bake 1 hour. Cool 10 minutes then remove from pan to cool compleat before fristing.
8. .
9. To make Chocolate Ganache Frosting. Start thus ahead as it needs time to get cold.
10. Have chocolate in a large bowl. Heat cream until hot pour over the chocolate in the bowl with the vanilla and salt. Let stand 2 minutes then stir until s,ooth. When it reaches room temperature cover and refrigerate until cold, at least 4 hours or overnight.
11. .
12. When ready to frost cupcakes beat chocolate cream until light and flffy.
13. Frost cuocakes.
14. Garnush with sprinkles and a chicolate egg. Store in the refigerator.
15. .
16. .