Apple Ganache Cupcakes

INGREDIENTS:

• 14 ounces white chocolate
• 6 ounces apple puree (about two apples, we cut four in the video but only ended up using half the puree it made)
• ½ oz honey
• 1 oz brown sugar
• ½ lemon (just the juice)
• 1 ½ oz butter
• 1 ½ oz cream cheese
• 2 cinnamon sticks
• 1 star anise pod
• Pinch of salt 

INSTRUCTIONS:

1. Chop apples into small pieces, the smaller you chop, the quicker it will go. However, you do want to let it on the stove long enough to infuse flavors
2. Add apples, brown sugar, honey, lemon juice, cinnamon sticks, star anise, and salt to the pot.
3. Cover with parchment paper to help steam while they cook down on low.
4. While apples are cooking, chop the white chocolate.
5. When apples are finished cooking down, remove cinnamon sticks and star anise pod, then blend until smooth. We used a stick blender, but regular would work fine too.
6. Using the bain-marie, or double boiler, cooking method on the stovetop, gently melt your chocolate while stirring. Ensure it’s a smooth consistency with absolutely no lumps.
7. Remove from heat.
8. In a separate bowl, mix together the white chocolate with 6 ounces of apple puree.
9. Once that is a uniform consistency, add in the cream cheese and blend again until smooth.
10. Next, add the butter and blend until smooth.
11. Pour into a parchment lined baking sheet and spread as evenly as possible.
12. Refrigerate at least 4 hours for it to set.
13. Once set, it can be scooped and spread as a frosting, used in a piping bag, or just dipped into with something like pretzel rods (my personal favorite while we were shooting)