Name: Dark Chocolate Cupcakes recipe by Winola Peris at BetterButter
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: For the Chocolate Cupcakes:; Sugar – 2 Cups; All Purpose Flour – 1 and 3/4 cups; Baking Powder – 1 and 1/2 tsp; Salt -1 tsp; Milk – 1 cup; Vanilla extract – 2 tsp; Cocoa Powder – 3/4 cup , sifted; Baking Soda – 1 and 1/2 tsp; Eggs – 2; Vegetable Oil – 1/2 cup; Boiling Water – 1 cup; For the Whipped Chocolate Ganache:; Dark Chocolate – 225 g, roughly chopped; Unsalted Butter – 1 tbsp; Heavy Cream – 3/4 cup

Ingredients Serving: 4

For the Chocolate Cupcakes:
Sugar – 2 Cups
All Purpose Flour – 1 and 3/4 cups
Baking Powder – 1 and 1/2 tsp
Salt -1 tsp
Milk – 1 cup
Vanilla extract – 2 tsp
Cocoa Powder – 3/4 cup , sifted
Baking Soda – 1 and 1/2 tsp
Eggs – 2
Vegetable Oil – 1/2 cup
Boiling Water – 1 cup
For the Whipped Chocolate Ganache:
Dark Chocolate – 225 g, roughly chopped
Unsalted Butter – 1 tbsp
Heavy Cream – 3/4 cup

Instructions

Preheat your oven to 175 degree Celsius.
Stir together sugar, flour, cocoa, baking powder, baking soda, salt. Add eggs, milk oil and vanilla extract and blend until well-combined. Stir in boiling water.
Line a cupcake baking pan with cupcake liners and fill each liner with batter -up to 3/4th of its capacity. Pop into the oven and bake for about 12 minutes or until a skewer inserted into the middle of the cupcake comes out clean.
In the meantime, for the Chocolate Ganache, bring heavy cream and unsalted butter to a slow boil. When bubbles begin appearing at the edges of the cream, take it off the heat and pour it over the chopped dark chocolate.
After a minute, fold the cream mixture into the chocolate. Leave to cool.
Once cooled, with a hand mixer, whip the Chocolate Ganache until soft peaks are formed and it is of piping consistency. Pipe the Whipped Ganache Frosting onto each cupcake in pretty rosettes and pop into the refrigerator for half an hour.
Serve semi-chilled!

Similar Recipes