I love the Firecracker bonbons and
chocolate bars
by Chuao Chocolatier (one of the things I will miss about San Diego),
and decided to make a cupcake variation. Unfortunately, I don't have any
special-order connections to get my hands on bulk unflavored popping
candy. So, of course I went on Amazon.com, and found the next best
thing: Pop Rock's limited edition milk chocolate covered pop rocks! I
was worried that by not having a dark chocolate coating, these pop rocks
would be inconsistent with the rest of the cupcake, but it achieves a
similar effect and offers a nice color contrast.
These are the
Ultimate Chocolate Cupcakes with Ganache Filling
(my go-to for chocolate cupcakes now), topped with chipotle-infused
ganache and dipped in milk chocolate pop rocks. The snap crackle and pop
of biting down on the pop rocks is a fun contrast to the rich
bittersweet chocolate cake. I went a bit too mild on the chipotle, so I
think the kick got a bit lost in the dark chocolate flavor. The next
time around, when I'm not rushing to bake at midnight or right before
going to work, I'll fine-tune the proportions and work on the
decoration.
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