Makes 1 pound

Serve in tortillas, taco shells, or buns.

Cocoabliss tip: It’s really messy to purée in a blender or food processor. Reverse the process with an immersion blender: Take out what you don’t want to purée and keep chunky and buzz the rest with your stick right in the crock-pot. Then put the reserved chunks back in. Could also be nice with other cheeses, e.g. gouda with cumin, mozza, etc. Would be nice with broccoli, peas, lentils, etc. Subsitute part of potatoes for cauliflower or old bread. Modify spices. Use back bacon, leftover sausage or sandwich meat instead of bacon. Use white wine for part of water or stock. Throw in corn instead of cheese for a potato/corn chowder….. possibilities are endless!

Try with cream cheese icing.

Throw in appropriate spices depending on cake batter (e.g. cinnamon and nutmeg with pumpkin cake)

To go with chocolate rapsberry cupcakes. Also a good truffle/ganache recipe.

Cocoabliss tip: since this is a ganache recipe, incorporating air with the mixer will reduce the shelf life of the icing. If it’s not a concern, fine. If it is, try mixing with an immersion blender, taking care to burp it as you plunge it into the mix, or simply mix by hand with a spatule or spoon, staying at the centre of the mixture to gradually create an emulsion. This will make a perfectly smooth ganache/icing that can be applied with an offset spatule or piping bag.

Sounds decadent like my chocolate raspberry truffles! See icing recipe, too.

Cocoabliss tip: Substitute cocoa powder, chili powder, chili flakes, balsamic vinegar and oil for mole paste. Use red wine instead of broth.

12 regular cupcakes / 350 degree oven, see photos @ http://www.cupcakeblog.com/index.php?s=magnolia&submit=Search
<img src="http://static.flickr.com/36/114371110_0430a94d14_m.jpg" />