Thursday, April 5, 2012

Chocolate Chocolate Cupcakes

What is better than a chocolate cupcake? A chocolate chocolate cupcake.  'What does that mean?' you may be asking... it means this is one of the most chocolate-y cupcakes you'll ever indulge in! Adapted from the amazing "Cupcake Project" website... this is truly my new cupcake inspiration go-to site!

Here is the recipe for the Chocolate Chocolate cupcakes that are a new crowd-favorite.

1/2 cup (1 stick) butter, room temperature
1-1/4 cups vanilla-infused sugar (or regular granulated sugar)
3 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 (or Heavy Whipping Cream)
1 teaspoon vanilla
1/2 cup mini semi-sweet chocolate chips

  1. Combine butter and sugar and beat until light and fluffy (2-3 minutes).
  2. Add eggs, beating until well combined. 
  3. Add the flour, baking powder, baking soda, salt, and cocoa powder to the butter/sugar mixture.
  4. Mix in the milk and vanilla.
  5. Stir in chocolate chips.
  6. Scoop batter into cupcake cups about 1/2 full (I prefer to use a Large Cookie Scoop from the Pampered Chef).
  7. Bake at 340 degrees for 22-25 minutes or until a cake tester comes out clean. Do not bake too long- cake can dry out too much.
While the cupcakes are baking, you can make this simple ganache that is great for filling and frosting your cupcakes.
  1. 1/3 Cup Heavy Whipping Cream
  2. 1/2 Cup 62% (or greater) Dark Chocolate chips (you could also substitute white chocolate if you prefer)
  1. Heat the whipping cream until lightly boiling (constantly stirring so as to not burn the cream).
  2. Put the chocolate into a glass or metal bowl.  
  3. Pour the heated cream over the chocolate and let it sit for about 8-10 minutes.
  4. Stir the chocolate/cream mixture until the lumps smooth out.  
  5. Place in a pastry bag with a round tip, and inject the chocolate ganache into the cupcake as filling. 
  6. Next, pipe the warm ganache on top of the cupcake, and smooth with a knife or spoon (I hold the spreader or knife in the same position and spin the cupcake in a circle to coat the cupcake).  Allow it to cool for about 10 minutes before moving to prevent the chocolate from dripping.
  7. Serve with an iced cold glass of milk

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