Double Chocolate Cupcakes with Chocolate Ganache + Chocolate Buttercream

When it’s time to celebrate, be it a birthday, anniversary, new baby, wedding or just because it makes my family smile, then a favorite dessert is just what the doctor baker ordered.

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Today there is definitely something to celebrate, it’s National Chocolate Cupcake Day!!!!  I’m not sure who’s responsible for inventing this glorious holiday, but I’m ready to celebrate with some delicious cupcakes!  Are you?

Double Chocolate Cupcakes with Chocolate Ganache + Chocolate Buttercream ~ Pearls + Girls

I’ve been making this cake recipe from Food & Wine magazine for about 6 years now, tweaking it here and there. 😉 I usually make the double chocolate cake in a bundt pan and drizzle it with chocolate ganache. Not only is the cake moist & delicious, but the cupcakes, topped with chocolate ganache + chocolate buttercream really put it over the top! It is truly a chocoholic’s cake, and since my family is known to be chocoholics, particulary DARK chocoholics, this recipe certainly takes the cake!

Double Chocolate Cupcakes with Chocolate Ganache + Chocolate Buttercream

Yield: 24 cupcakes

Ingredients

    Chocolate Cake
  • 2 ounces bittersweet chocolate, chopped
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup cake flour
  • 1/2 cup Dutch-processed cocoa powder, sifted to remove any lumps
  • 1 TBSP baking powder
  • 3/4 tsp salt
  • 1 cup strong brewed coffee, such as espresso
  • 1 cup buttermilk
  • Chocolate Ganache
  • 3 ounces bittersweet or semi-sweet chocolate, chopped
  • 2 TBSP heavy whipping cream
  • 1 TBSP butter, softened
  • Chocolate Buttercream
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1/3 cup dutch-processed cocoa, sifted
  • 1 tsp vanilla
  • 2 TBSP heavy whipping cream

Instructions

    Chocolate Cake
  1. Preheat oven to 350 degrees.
  2. In a small saucepan, melt two ounces of chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a mixing bowl with a spatula, and let cool slightly.
  3. Using a stand mixer with a whisk attachment or a hand mixer with double beaters, whisk in oil and sugar until smooth.
  4. Whisk in egg.
  5. Combine the flour, sifted cocoa powder, baking powder and salt in bowl.
  6. Add half the dry mixture along with 1/2 cup of coffee and 1/2 cup of buttermilk. Whisk until smooth.
  7. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
  8. Fill cupcake liners no more than half full and bake for 15 - 18 minutes, or until a toothpick inserted into the center of one cupcake comes out clean.
  9. Let cool 10 minutes in the pan, then transfer to a cooling rack to cool completely.
  10. Chocolate Ganache
  11. In a small saucepan, melt three ounces of chopped chocolate over low heat, stirring constantly.
  12. Remove from heat.
  13. Whisk in the butter until smooth, then whisk in the whipping cream until just combined.
  14. Cool slightly, then spread evenly on cooled cupcakes.
  15. Leave at room temperature to set for at least 2 hours.
  16. Chocolate Buttercream
  17. Combine powdered sugar and sifted cocoa powder in a bowl and set aside.
  18. Using a stand mixer with a whisk attachment or a hand mixer with double beaters, beat butter for one minute.
  19. Add half the powdered sugar/cocoa powder mixture, along with the milk and vanilla, and beat on low speed until incorporated.
  20. Add the remaining dry mixture, incorporate on low speed, then increase to medium speed and beat for three minutes. Frosting should be light and fluffy.
  21. Pipe frosting onto ganache coated cupcakes and enjoy! 🙂
http://pearlsplusgirls.com/2013/10/keep-calm-and-eat-cupcakes/

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