Tagged with 'sweet shoppe coating wafers'

RECIPE: Chocolate Cupcakes with Salted Caramel Ganache

 

Indulge in the ultimate chocolate & caramel lover's dream with this decadent Chocolate Cupcake recipe topped with a luscious Salted Caramel Ganache! We’ll be making the ganache from scratch using our our *NEW* Sweet Shoppe Salted Caramel Melting Wafers!

Moist chocolate cake topped with a decadent salted caramel ganache to create a dessert that's sure to impress! 

Let's dive into the recipe & create this chocolate masterpiece!

Ingredients:

For the Chocolate Cupcakes:

For the Salted Caramel Ganache:

Instructions:

For the Chocolate Cupcakes:

  1. Preheat your oven to 350°F (175°C). Prepare a cupcake pan with liners.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt.
  3. Add the eggs, milk, vegetable oil, & vanilla extract to the dry ingredients. Mix until well combined.
  4. Gradually add the hot water to the batter, stirring until smooth. The batter will be thin, but that's okay.
  5. Divide the batter evenly between the prepared cupcake liners, filling them halfway.
  6. Bake in the preheated oven for18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the pans from the oven & let the cupcakes cool completely.

For the Salted Caramel Ganache:

  1. In a heatproof bowl, combine the Sweet Shoppe Salted Caramel Melting Wafers & heavy cream.
  2. Microwave the mixture in 30-second intervals, stirring between each interval, until the wafers are completely melted & the ganache is smooth. About 2 or 3 total intervals.
  3. Let the ganache cool for a few minutes to thicken slightly.
  4. Take ½ of the ganache & transfer it to a glass bowl & refrigerate for 10 minutes to make a thicker consistency for the filling. 

Decorate:

  1. Once the cupcakes have cooled, it's time to decorate them!
  2. Grab your thicker caramel ganache & using a piping bag, top each cupake with firm caramel ganache as if it were frosting.
  3. With your thinner ganache, pour it in a squeeze bottle or use a spoon, create drops or drizzle on the top edge of your piped cupcakes.
  4. If desired, sprinkle sea salt flakes or our eleven o’one Salted Caramel Flakes over the caramel ganache for an extra burst of flavor.
  5. Unwrap your Salted Caramel Chocolate Cupcakes, & enjoy every rich & decadent bite!

Perfect for special occasions or simply satisfying your chocolate cravings, these cupcakes  are sure to be showstoppers!

How to Create Christmas Hot Cocoa Bombs

We are feeling the holiday spirit at Stover & Company! What better way to cozy up than with a warm cup of hot chocolate made from a rich, chocolatey hot cocoa bomb! 


It’s no secret that hot cocoa bombs have taken over the holiday season year after year! Whether you’re a seasoned professional who creates cocoa bombs in their sleep, or you’re a beginner looking for step by step instructions to make your own, we’re here to walk you through the process & share some pro-tips.


Watch Alicia, our Brand & PR Specialist, whip up some adorable Christmas Tree Hot Cocoa Bombs with ease thanks to our Sweet Shoppe Forest Green Coating Wafers!

 


Ready to make your own hot cocoa bombs? 


Here’s what you’ll need:

Instructions:

 

  1. If you are using a silicone candy mold, we suggest cutting your silicone mold into individual half spheres as it’s easier to coat the inside of the sphere mold if they are separated. 
  2. Make sure your candy molds are clean & dry. Even the smallest amount of water or moisture can ruin your chocolate or compounds. Any dry water spots on your candy mold can make your hot cocoa bombs dull.

    If you’re using a silicone mold: Wash candy mold with warm soapy water & let fully dry. Put your candy molds in a preheated oven to 200ºF for a few minutes to ensure all moisture is removed to help eliminate any water spots. Make sure you let cool before making your hot cocoa bombs.  

    If you are using a 3 part mold: Hand wash & dry all three pieces of your candy mold. Once dry, polish your candy molds using a high proof alcohol & a paper towel to get a nice shiny finish.
    PRO TIP: NEVER put your candy molds in the dishwasher.
  3. Melt your Sweet Shoppe Forest Green Coating Wafers. Check out this video on how Alicia melts hers or check out this handy blog post.

    If using a silicone mold: pour a small amount of melted Sweet Shoppe Forest Green Coating Compound into your candy mold. Use your spatula to spread the compound coating until the candy mold is fully covered. Swirl your coating around if needed to get even coverage. Let set then add a second coat.

    If using a 3 part mold: pour a small amount of melted Sweet Shoppe Forest Green Compound in your candy mold to the designated fill line. Place the insert portion on top of the compound then add the top side of the mold, pressing down until your compound chocolate has evenly spread throughout the mold.
    PRO TIP: Make sure to clean the edges of your mold with your spatula between coats to ensure your edges are set nice & flat.
  4. Pop your candy molds in the freezer for about 1-2 minutes to help the chocolate set quickly & ensure your chocolate pieces release properly.
    PRO TIP:  It’s important that your candy molds are not cold when adding chocolate. If you plan to reuse your candy mold to create additional cocoa bombs, we recommend warming your candy molds to room temperature prior to use.
  5. While your sphere candy molds are chilling in the freezer, it’s time to create your chocolatey decorations! Grab the rest of your melted Sweet Shoppe Forest Green Compound Coating & pour into a Christmas Tree candy mold, or any candy mold of your choice!
  6. Pop your decoration candy molds into the freezer for about 1-2 minutes to help your decorations set quickly.
  7. While your chocolate decorations harden, remove your sphere molds from the freezer & gently unmold your chocolate pieces.

    PRO TIP: gently pull your silicone molds away from the sphere starting around the edges first. Once the edges have been released, put your hand inside of the sphere for some leverage & gently peel the candy mold back. This method should result in a shiny half sphere. 
  8. Heat up an empty ceramic plate in the microwave for about 2 minutes.
  9. Quickly & gently, place half of your chocolate domes (one by one) with the edges face down, on your warm plate. This process will slightly melt any uneven edges, resulting in nice, flat & even edges that will be easier to adhere together. 
  10. Add approximately 2 TBSP of hot cocoa mix into one half of each sphere & top with marshmallows, sprinkles, edible glitter or whatever fun surprises you want to add inside your hot cocoa bomb! 

    PRO TIP: Place hot cocoa bomb shells in cupcake liners before assembling to eliminate clean up. 

  11.  Using the same warm plate, smooth out the edges to the remaining domes one by one, & while they are melted, adhere the top of the hot chocolate bomb to the filled side like a lid. 

  12. Unmold your hardened Christmas Tree decorations & use some melted compound to adhere these chocolate creations to the top of your hot cocoa bombs.

  13. Use your favorite brand of sprinkles, or even more chocolate, to decorate your tree or finish off your minimalistic look with a simple drizzle.

  14. Let hot cocoa bombs fully harden before packaging. 

TIPS & TRICKS: 

  • Three part candy molds tend to be easier to work with + they require less chocolate than with silicone molds.
  • There are many different shapes & sizes for hot cocoa bomb molds, so be creative. Standard size is usually 70mm or 2.5 - 3 inches.To avoid fingerprints on your hot cocoa
  • bombs, use cotton gloves when handling your chocolate pieces.
  • Sweet Shoppe Compound Coating Wafers are perfect for adding a splash of color to your hot cocoa bombs.
  • If you are looking for a rich flavor profile & thin consistency without having to temper, we suggest using our Eleven o’one Deluxe European Compound Coatings
  • Want to skip the coating wafers & use real chocolate? We recommend trying our Eleven o’one European Couverture Chocolates. 
    If you’re using real couverture chocolate, there is no need to add hot cocoa mix. You can simply fill the spheres with marshmallows & goodies, letting the chocolate speak for itself.

We love seeing your creations! Be sure to tag us in your treat photos or videos or post them in our Facebook Group: Stover’s Confection Connection

 

INTRODUCING: Sweet Shoppe in Lotus Pink

Surprise! 


We’ve launched a NEW addition to our Sweet Shoppe Colored Wafers Collection!


INTRODUCING LOTUS PINK


Imagine the perfect shade of Sweet Shoppe Pink, a bold, hot pink add a pop of color amongst your treat palette! Lotus Pink invites you to coat your treats with a burst electrifying vibrancy! 



Pre-order your Sweet Shoppe Lotus Pink today to secure this hot pink sensation! Orders are estimated to ship around December 11th, arriving just in time for your pink holiday baking spree!

 

 

For more questions please visit our FAQ page or our customer service team at info@stovercompany.com or at (724) 274-6314


Don’t miss out on being among the first to get your hands on Lotus Pink & add it to your collection of Sweet Shoppe Coating Wafers!

 

Enjoy the crisp taste of Fall with our Seasonal Favorites!

As the leaves turn vibrant shades of red, orange & yellow, & the air grows cooler, there’s no denying that fall is in the air. It’s a season of cozy sweaters, warm beverages &, of course, delicious treats that capture the essence of autumn. At Stover & Company, we’re excited to share our fall essentials with you. From warm spices of ground cinnamon to rich flavors of Peter’s Caramel loaf, we have everything you need to savor the taste of fall. So let’s dive into our seasonal favorites!


Ground Cinnamon


Fall wouldn’t be complete without the comforting aroma & flavor of cinnamon. Ground Cinnamon is a versatile spice that can be used in both sweet & savory dishes. Whether you’re making apple pies, pumpkin bread, or spiced lattes, our high quality ground cinnamon will infuse your recipes with that quintessential fall warmth. 



Autumn Ambers Bundle


Our Autumn Ambers Bundle is a must-have for any fall enthusiast baker! This product bundle includes Sweet Shoppe Milk & White Coating Wafers, cake pop sticks & Artisan Accent’s Chocolate Chameleon oil-based colors in yellow, orange, red & brown. Dip your favorite snacks, fruits or cake pops into the creamy Sweet Shoppe Coating Wafers & use the vibrant Chocolate Chameleon colors to add a touch of autumn to your treats. Your desserts will not only taste amazing, but also look picture perfect for your fall celebrations!



Peter’s Caramel Loaf


Peter’s Caramel loaf is a game-changer when it comes to making caramel apples, turtles or chocolate-coated caramel candies. This premium caramel has a rich, buttery flavor that perfectly complements the sweetness of autumn. Simply melt it down & sip your apples, nuts or candies. Check out this post for further instructions on how to melt Peter’s Caramel Loaf.



Pumpkin Puree


Pumpkin Puree is the essence of fall in a can! Some might argue that this is fall’s #1 ingredient. Whether you’re whipping up pumpkin pies, muffins, or soups, our high-quality pumpkin puree is a convenient choice that captures this season’s flavor. It’s smooth, flavorful & perfect for creating those classic fall recipes that warm the heart & soul. 

 

We love to see what you all create! Tag is your fall related treat posts:

Instagram: @stoverandcompany

Facebook: @stovercompanybaking

Facebook Group: Stover’s Confection Connection 

Tiktok: @stoverandcompany


Happy Fall baking!

 

Rainbow Cake Pop Recipe using Sweet Shoppe Colored Wafers

Cake pops are the perfect combination of adorable & delicious treats that are sure to impress at any event. With a pop of color from our new Sweet Shoppe Colored Wafers, these cake pops become even more delightful & eye-catching. Whether you're preparing specialty cake pops for a birthday party, baby shower, or just making a fun dessert, this easy to follow recipe will guide you through creating sweet bites of happiness.

Ingredients: