Tuesday, October 18, 2016
Triple Chocolate Cupcakes: National Chocolate Cupcake Day
TRIPLE CHOCOLATE CUPCAKES
1/2 cup sweet butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp Madagascar vanilla
2/3 cup mini dark chocolate chips
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder, and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.
To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking. Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.
Of course, you might have some leftover ganache in the freezer.
Read Things to Do With Leftover Ganache.
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter
Place chocolate in medium sized bowl.
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat!
Pour hot cream over chocolate and let sit for minute.
Stir mixture (gently) until chocolate is melted and blended with cream.
Add butter and combine.
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost)
Sprinkle with chocolate curls, sprinkles, or other decorations.