Triple Chocolate Cupcakes

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It’s become expected that I make cupcakes for every family gathering. Baking cupcakes has become somewhat therapeutic for me because I do it so often, so what once used to be stressful has actually become a way for me to relax. This past weekend we celebrated my mom’s birthday, and by her request, I made chocolate cupcakes. My mom loves chocolate, so I thought I should make them extra chocolaty by adding a layer of dark chocolate ganache in between the cake and frosting. I’ve got to say, these turned out to be one of my all time favorite cupcakes! I tend to lean more toward the vanilla side, but these chocolate cupcakes were so decadent! They were moist, light, rich and absolutely delicious! The bitterness of the dark chocolate in the ganache really balanced out the sweetness of the cake and the frosting, so I highly recommend using dark chocolate instead of milk chocolate (although I’m sure it would still taste very good!)

By the way, it’s hard to stop at just one – don’t say I didn’t warn you! :)

Chocolate Cupcakes
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking power
1/2 tsp salt
2 eggs
3/4 cup hot water
3/4 cup milk
1 tsp vanilla
3 T vegetable oil

Mix flour, sugar, cocoa, baking powder and salt in a mixture.  Add eggs (one at a time), water, milk, vanilla and oil. Mix on low speed until fully combined. Fill cupcake papers 2/3 full and bake for 17-20 minutes at 350 degrees Fahrenheit.

Chocolate Ganache
12 ounces dark chocolate (I used 2 bars of dark chocolate)
1/2 – 3/4 cups heavy whipping cream

Put the chocolate into a heat-safe bowl and set aside. Heat the heavy cream in a saucepan and pour over the chocolate as soon as it comes to a boil. Whisk the chocolate and heavy cream continuously until all of the chocolate is melted and the ganache has become a creamy, smooth consistency.

Chocolate Buttercream Frosting (this will make extra frosting for about 4-6 cupcakes)
3 sticks butter (softened)
4-6 cups powdered sugar (sifted)
3/4 cups cocoa (sifted)
Milk or Half & Half (add by the tablespoon until your frosting has become creamy)
Light corn syrup (add by tablespoon until your frosting has become even creamier)
1 T vanilla extract

Beat the butter until it’s completely mixed together. Add powdered sugar by the cup until the mixture becomes heavy and dry. Add milk (or half & half). Alternate adding powered sugar, cocoa and milk until creamy. Add corn syrup and vanilla. Add more powdered sugar if needed.

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