Chocolate Cupcake

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It’s Valentine’s Day today, which is not a holiday I really ever traditionally celebrate or recognize, even while in a relationship. I love February 14th because it’s my grandmother’s birthday and she’s a crazy, awesome lady. I usually like to simply hang out, watch movies and prepare and make some delicious food. Today I decided to make a great chocolate cupcake recipe I came across in my recipe research; triple chocolate cupcakes (a chocolate cupcake with a chocolate ganache and chocolate buttercream frosting). See the below recipe to make this decadent treat yourself. Just make sure you eat a nice dinner, maybe a healthy salad, before indulging.

List of Ingredients

For the Cake:

  • 1/2 cup (1 stick) softened butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup semi-sweet chocolate chips
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 tablespoon salt
  • 2/3 cup cocoa powder
  • 1/4 cup and 2 tablespoons milk

For the Ganache:

  • 1/4 cup heavy cream
  • 1 cup semi-sweet chocolate chips

For the Buttercream Frosting:

  • 1 cup (2 sticks) softened butter
  • 3/4 cup cocoa powder
  • 3 cups powdered sugar
  • 3/4 cup heavy cream

ingredients

Directions

  1. Preheat oven to 350 degrees. Grease or place liners in the cupcake tin and set aside.
  2. In another bowl, whisk together your dry ingredients (flour, salt, cocoa powder and baking powder). Set aside.
  3. In microwave safe bowl, mix semi-sweet chips and milk, heat in microwave for 30 seconds. mix and heat for 30 more second. Continue to stir until chips are melted and almost smooth. It’s okay if it’s a little lumpy. Set aside to cool off (you may want to stick in fridge for a few minutes to accelerate the cooling process).
  4. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla until completely combined. Add the chilled melted chocolate (it should not feel warm to the touch).
  5. Slowly add dry ingredients to the wet ingredients a scoop at a time, alternating between adding milk while mixing.
  6. Once completely mixed, add batter to prepared cupcake tin, filling over 3/4 full. Bake for 26-28 minutes, checking with a toothpick to make sure it comes out clean or with crumbs.
  7. Allow to cool for 1 minute and remove from pan. Set aside.
  8. In another microwave safe bowl, melt the chocolate chips with the heavy cream for 30 seconds, stir and heat for another 3o seconds. Stir until smooth and all chips have melted.
  9. Spoon ganache onto cooled cupcakes. Allow to cool to touch before frosting.
  10. For the frosting, beat the butter until smooth. Add cocoa powder and powdered sugar alternately with heavy cream until it’s a smooth, thick texture. If frosting is too thick, add more heavy cream, if too thin, add more powdered sugar.
  11. If you don’t have a piping bag, you can load a zip-top bag and snip the corner to use to pipe the frosting. Wait until everything is cool to pipe onto the cupcakes.

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I highly recommend having enough extra milk on hand to wash these very rich cupcakes. Try them out and let me know what you think! Have any questions about the recipe? Feel free to leave a comment below!

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