New Year’s Cupcakes
Ingredients:
Chocolate Cake:
1 cup dark chocolate cocoa powder
2 cups boiling water
1 cup butter, softened
4 large eggs
2 ¾ cups all-purpose soft-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon chocolate extract
Paper baking cups
Vegetable cooking spray
1 ½ cups orange marmalade
Chocolate Ganache:
1 cup whipping cream
8 ounces semisweet chocolate, chopped
Toppings:
Edible gold glitter
Sprinkles
Dragées
Miniature champagne glasses (for decoration only)
Directions:
Step 1
Preheat oven to 350 degrees. Combine cocoa and 2 cups boiling water in a large heatproof bowl, stirring until blended and smooth; cool completely. Beat butter with a mixer until creamy; gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Combine flour and the next 3 ingredients; add to butter mixture alternately with cocoa mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chocolate extract.
Step 2
Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12 to 15 minutes. Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely.
Step 3
Fill each cupcake with orange marmalade. To fill cupcakes, insert the end of a wooden spoon or dowel into the center of the cupcake to make a hole. Fill a zip-top plastic freezer bag with filling or frosting. Use scissors or kitchen shears to snip about 1/4 inch from one corner of the bag; insert the bag into the hole in the cupcake. Squeeze gently until the filling comes to the top of each cupcake.
Step 4
To prepare ganache, cook cream in a heavy nonaluminum saucepan over medium heat, stirring often, just until it begins to steam (do not boil); remove from heat. Place chocolate in a glass bowl. Slowly add hot cream to the chocolate, beating with a whisk until the chocolate melts and the mixture is well blended. The mixture will thicken as it cools. Makes about 2 cups.
Step 5
Frost each cupcake with Chocolate Ganache. Top each with glitter stars, dragées, and champagne glasses.
Recipe courtesy of My Recipes.
Yummm!
(that emoji’s not a cupcake though! 
)
These would be so fun for a party, but I think I’ll save this recipe for our anniversary! 
We have beautiful Waterford Crystal Champagne Chutes from our time in Ireland.