whisk

whisk
cartoon by marc johns.

Friday, December 30, 2011

The Best Chocolate Cupcakes with Chocolate Ganache- Cupcake Experiment #2

Dee-lish!
This is the BEST chocolate cupcake recipe that I have found, after extensive testing.  These cupcakes are moist and with a great texture.  I also love adding the mini-chocolate chips for an extra dose of chocolate.  I think it's important that they are the mini-chips because they don't leave bigger pockets of chocolate, which would make the cake too rich.  The frosting is great because it tastes very chocolate-y without being at all sweet, so it goes well with the cake that is a little sweeter (although not too sweet to eat on it's own).  This is one cupcake that goes well with a tall glass of milk!

Ingredients:

Ingredients.
1/2 cup unsalted butter, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla
2/3 cup mini semi-sweet chocolate chips

1.  Preheat oven to 350 degrees.  Prepare muffin tin with cupcake liners.  
2.  Beat the butter and sugar until light and fluffy.  

Light and Fluffy.
3.  Add the eggs, one at a time, beating until all combined.

Egg #1
Egg #2
4.  Measure out the dry ingredients (flour, baking soda, baking powder, salt, sugar, and cocoa powder) into a separate bowl.  Whisk to combine.

Dry Ingredients. 
Whisked.
5.  Measure out the milk and vanilla into a third bowl and stir to combine.

Vanilla Milk (kinda like chocolate milk...?)
6.  Add about half of the dry ingredients to the butter and sugar mixture and beat to combine.

Added.
Combined.
7.  Add about half of the milk and vanilla mixture and beat until combined.

Added.
Combined.
8.  Continue alternating the ingredients until everything is well blended.

The rest of the dry. 
The rest of the wet.
The final batter.
9.  Add the chocolate chips and stir to combine.

Added. 
Combined.
10.  Put completed batter into muffin tin, filling each cup about 2/3 of the way.

In the tin.
11.  Bake for 20-25 minutes, or until a toothpick stuck in the middle comes out clean.  Makes 12 cupcakes.  Enjoy!

Completed Cupcakes.
The Chocolate Ganache Ingredients:

Ingredients.
1/ 2 cup butter
3 (1 oz.) squares unsweetened chocolate
1 lb. confectioner's sugar
1/2 teaspoon vanilla extract
3/4 cup milk

1.  Melt chocolate and butter in microwave or on top of a double boiler.  

Melted Chocolate and Butter.
2.  Add the milk, powdered sugar, and vanilla.  Stir to combine.  Let stand until it thickens.  (The longer you let it stand, the more it will thicken - this recipe can actually make frosting rather than ganache.  I wait until it is slightly thick but not frosting-thick and then I dip the cupcakes in the ganache.)
Added. 
Combined.
3.  Once thick enough, dip the cupcakes in the ganache.  Makes enough for 12 cupcakes.  Enjoy!

The final product.
By the way, I made this plate at Color Me Mine.
Drool.
Cupcake recipe adapted from The Cupcake Project.  Chocolate Ganache recipe adapted from All Recipes.

2 comments:

  1. This is really the ultimate crowd-pleaser party food. It is like a deep, rich, chocolate mousse whipped up onto a delicious, moist little cake. Its a better way to celebrate with these festive cupcakes. Thanks a lot.

    ReplyDelete
    Replies
    1. I am so so happy that you loved these, thank you!

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