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.

Ingredients:
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

Steps:

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.

Topping:

While the cupcakes are baking, you can make this simple ganache that is great for filling and frosting your cupcakes.

 

Ingredients:

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)

Steps: 

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