Steampunk Chocolate Ganache Cupcake

Anyone who has followed my blog knows that I travel to the beat of a different drum. So it should not come as a surprise to discover that I love STEAMPUNK.

One thing that defines the steampunk movement is the artistic nature of its followers. From the creation of eye-catching costumes to the aesthetic update of already existing technology. What's not to love? Now it has also invaded the craft world with Steampunk Softies.

As soon as I saw this book in my local Barnes & Noble, I snatched it up. I knew I wanted to showcase these creations with some of my food postings. I started with Tompion Zeitgeist, the sinister illusionist with mesmerizing eyes. Don't hold his gaze for too long...

I paired Tompion with a sinister Chocolate Ganache Cupcake. He has an evil heart after all. 


The creations in this book will speak to the inventive soul of steampunk enthusiasts who frequent an array of blogs, online magazines, fan sites, and fantasy/role-playing conventions. Steampunk Softies contains patterns, photos, and illustrated instructions for eight cleverly designed plush dolls. While the instructions are easy enough for a new crafter to follow, they contain enough steps to keep even a steampunk craft-master interested. The book even contains tips for how to distress fabrics and materials to give the dolls an extra aged appeal.

Steampunk softies are the very emboidiment of steampunk values. Eccentric, individual, and very appealing, steampunk softies may be plushy in the meddle, but their exteriors are all business. Each has his or her part to play in the past-that-never-was that is the essence of steampunk, and we've given a hint of backstory in the characters' individual introductions.

 Ingredients for batter:
10 Oreo cookies
1-3/4 ounce semisweet chocolate
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2 tablespoons sour cream
2 tablespoons water
1/2 cup mini-semisweet chocolate chips

Ingredients for chocolate ganache:
2-3/4 cups semisweet chocolate chips
2 cups heavy cream
1 teaspoon unsalted butter

Directions for chocolate ganache:
1. Put the chocolate chips in a large heatproof bowl. Bring cream to a boil in a medium saucepan over high heat.

2. Just before the cream comes to a full boil, pour cream into the chocolate chips and whisk together until smooth.

3. Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming. Let stand at room temperature to cool.

Directions for batter:
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan wit 12 liners. Crush the Oreo cookies into 1/4-inch pieces. Spoon 1 tablespoon into each liner, reserving the remaining pieces.

2. Melt the chocolate in a microwave oven on low, stirring every 15 seconds. Remove from heat and let cool. Sift the flour, baking soda, and salt together and set aside. Put the butter and sugar in a large bowl and, using an electric mixer, beat together until pale and fluffy. Blend i the melted chocolate and then gradually beat in the eggs and mix well together.Mix in the vanilla extract and sour cream. add half the flour mixture and blend in, then mix in the water and remaining flour mixture until incorporated.

3. Spoon half the batter into the liners and spread over cookie pieces. Add 1 heaping teaspoon of chocolate chips to each. Add the remaining batter and sprinkle the remaining chocolate chips and cookie pieces over the top. Bake for about 25 minutes. Transfer to a wire rack and let cool.

4. When the cupcakes are cool, spread or pipe the chocolate ganache on top of each. Mix together most of the chocolate cookie crumbs and all of the chocolate chips in a dish and dip the top of each cupcake into the mixture.