A few weeks ago I experimented with chocolate ganache icing (16 ounces chocolate, 8 ounces heavy cream, a nugget of butter, heat and stir, add vanilla, eh voila. Got it from Jen Yu at Use Real Butter).
Turns out: that's good stuff for cupcakes. For one thing, a small ice cream scoop worth can be dropped on each cupcake. Unlike buttercream, there's no obligation to pipe it on. Just swoosh with the back of the scooper and move to the next cupcake. The first time, I even dipped the cakes into the ganache.
So it's quick, easy, tasty, and travels well. Success.
Turns out that fresh, warm ganache attracts little boys, as well. I let him have one. You can see the results above.
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