I remember when I was younger, my Decembers wouldn't be complete without the yearly trip to NAIA to fetch my father so we could spend the holidays together. And my mother's Decembers wouldn't be complete if she wouldn't see me get so impatient waiting for him to arrive garbed in his "uniform" so we wouldn't miss him.
When my mother sees me impatiently playing with the rails which separates us from the ones arriving in Manila, she would instantly produce a bag of Marie biscuits in her bag which she knows would keep me (or rather my stomach until the Barrio Fiesta dinner/lunch) occupied till my father arrives.
As part of my Pinoy Cupcakes series, this has been inspired by --- you guessed right, Marie biscuits. Those little round biscuits that just melts the moment you dunk it in a steaming mug of hot coffee. Yum yum yum.
The cupcake is coffee-flavored and to give it a Pinoy twist, instead of regular coffee, I used kapeng barako for an added kick. To make it fancier, the cupcakes have been frosted with Chocolate Ganache and Marie biscuits. Now, if only I could dunk it in the coffee cupcakes.... nah, never mind.
Hershey's Chocolate Ganache
1 cup heavy cream
36 Special Dark Hershey's Chocolate Kisses
1 tsp Vanilla extract
Simmer heavy cream and vanilla extract
Chop kisses to even smaller pieces.
Place in a mixing bowl
Pour cream into the Kisses and stir until thick.
Refrigerate Ganache for 30 minutes then whip it as you would a whip cream.
Ganache is now ready for piping!
Happy cupcaking!
Aikko
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