I honestly got tired of all the pumpkin recipes. There’s more than pumpkin in season now, folks.
Don’t get me wrong. I like pumpkin bread, muffins, cupcakes, pie, all that jazz. BUT we need to highlight something else for a while because pumpkin is just going to pop up again at the end of the month anyway. At least that’s what I think will happen around Thanksgiving time. I could be wrong. *shrugs*
Besides. I LOVE pears. They’re sweetness, their crunch, their juiciness. Yum! Their versatility! They can be sweet or savory. Be paired with wine and cheese. And CHOCOLATE! Of course, there’s not many fruits that don’t go well with chocolate.
I honesty think they are my favorite fruit. It used to be bananas, but I think I’ve outgrown that and now it’s pears. Pears or golden delicious apples. One of the two. To me, golden delicious are the result of a pear and an apple. Having no idea of the history of golden delicious, they may be just that. Nope. They’re not. I checked.
I wanted to make something yummy with pears, which are also in season. And I wanted to make some port ganache with the port that has been in the fridge since Mom brought it in July. I have to say. O.M.G. The ganache is straight crack. Like. Crack crack. I was licking every inch of the bowl, making excuses to eat the frozen bits, and making excuses to NOT put the balls of ganache in the cupcakes. Like. CRACK! Don’t say I didn’t warn ya.
Yeah, I didn’t wait to frost them. I don’t even have pictures of then frosted. Because, you know what? I don’t really like frosting. No, seriously, I don’t. I prefer to eat cupcakes WITHOUT that buttercream everyone is screaming about. I made some frosting for the purpose of recipe amounts, but I didn’t use it. It’s super sweet for me and I’d rather taste the pear in the cake and the port in the ganache than some buttercream style frosting. Don’t hate.
I make frosting for everyone else. I used to take cupcakes into work for the CWs (co-workers). I’d have all but one or two frosted. Those 1 or 2 were for ME to eat. Inevitably someone would eat them and I’d have to scrape the frosting off one of the others. Needless to say, I was peaved. I took the time to make something tasty for the CWs and they would disrespect me by eating one of MY cupcakes without frosting. I then took to putting mine in my office before putting the rest out for the CWs. How petty is that? *snort*
Why, no! I don’t have a problem with food! Why do you ask? *stuffs face with more cake*
Anyway, these were yummy. S even ate several. That’s amazing for some of my baked goods. He doesn’t like the cupcakes usually. Says they’re too heavy and more like muffins. I’m trying. It’s not easy to bake with whole wheat stuff and have it be really light and airy like regular cupcakes. But I’m still working on it! I hope you try to make something OTHER than pumpkin and try these pear treats.
- 8 ounces dark chocolate
- 1/4 cup Port wine
- 2 tablespoons fat free half and half
- 1 cup cake flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/4 cup egg substitute
- 1 large egg white
- 1 teaspoon vanilla extract
- 1/2 cup grated pear
- 1/2 cup pear butter (or cooked, mashed pear)
- 1/4 cup butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons port
- Combine chocolate and port in a microwave safe bowl. Microwave on high 1 minute. Stir. If the chocolate is not melted, then microwave an additional 20 seconds and stir. Continue heating 20 seconds at a time until the chocolate is completely melted. Add the fat free half and half and stir until smooth and combined. Refrigerate until cold.
- Scoop the ganache into 3/4 inch balls and place on a baking sheet covered in aluminum foil coated with cooking spray. Freeze the ganache until firm; about 2 to 3 hours.
- Preheat oven to 350.
- Combine flours with the baking powder, baking soda, and salt in a large mixing bowl.
- Combine sugar, brown sugar, egg substitute, egg white, vanilla and mashed pear in a medium mixing bowl.
- Add the sugar mixture to the flour mixture and stir until just combined.
- Fold in the grated pear.
- Line 12 muffin cups with cupcake liners and lightly spray with cooking spray.
- Place 2 tablespoon batter in the bottom of each liner, place one ganache ball in the center and then fill until 3/4 full with cupcake batter.
- Bake at 350 for 20 to 25 minutes or until golden brown.
- While the cupcakes are baking, cream the butter until fluffy. Add the powdered sugar, gradually, beating after each addition. Add the vanilla extract and port and whip again until fluffy and light.
- Once the cupcakes are cooled, top with frosting.