I LOVE CHOCOLATE! I know I have said that more than once, but it is true. I love chocolate, unless it has nuts in it. Don’t even offer me chocolate with nuts of any type.
This recipe makes the perfect amount of cupcakes to get that sweet tooth under control. Even better, you won’t have dozens sitting around the house, so it’s great for your waist line too.
I make these for special occasions like birthdays, holidays, or because it didn’t rain for a week. You know… the days you want to celebrate. You laugh at that last one, but when it has been raining for a week these are a great pick me up and so easy to make you will never want the store stuff again. There aren’t any crazy ingredients, and you probably already have everything on hand, which is an added bonus!
I am really going to let these cupcakes do the rest of the talking. Words cannot say how great tasting there are.
- 3/4 cup all-purpose flour spoon & leveled
- 1/2 cup unsweetened natural cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/3 cup softened butter
- 2 teaspoons pure vanilla extract
- 1/2 cup buttermilk at room temperature
- 8 ounces semisweet or bittersweet chocolate
- 1 cup heavy cream
- dash of salt
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Cream butter and sugar together. Add in eggs. Make sure to mix well after each addition.
Add in the flour, cocoa powder, baking powder, baking soda, and salt stir together until thoroughly combined.
Then add the vanilla and buttermilk. Stir until just combined; do not over mix. The batter will be thin.
Spoon 2 tablespoons of the batter into the liners. Fill only halfway to avoid spilling over the sides or sinking. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Coarsely chop chocolate. A serrated knife is best for the job; its saw like teeth grab the chocolate, breaking it up.
Bring cream just to a boil over medium-high heat. Pour over chocolate, and add salt. Let stand for 10 minutes. Don’t stir — doing so will cool the ganache too quickly, making it grainy.
Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate. Chocolate will often settle on the bottom or sides of the bowl. Scrape the dish with a rubber spatula to incorporate all of it.
To make a whipped filling or frosting: Let ganache cool to room temperature, stirring often, 45 minutes to 1 hour. Beat it with a mixer on medium-high speed until paler and fluffy, 2 to 4 minutes. This will yield about 2 cups. Transfer to a disposable pastry bag with a large opening and use it as a filling for mini whoopie pies or spread it over cupcakes.