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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Buttermilk Cupcakes
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa
1 cup sugar
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
Dark Chocolate Ganache
4 oz good quality bittersweet dark chocolate
4 oz heavy cream
Milk Chocolate Ganache
4 oz good quality milk chocolate
4 oz heavy cream
Chocolate Spikes
2 oz good quality chocolate
Make the cupcakes. Preheat the oven to 350 and prepare the muffin pans with nonstick spray and flour or paper cups. In a large bowl, sift together the flour, baking soda and salt. Add the cocoa and sugar and mix until thoroughly blended. Add the buttermilk, oil and vanilla and beat until smooth. Pour or spoon the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done. Remove the pans and turn out the cupcakes onto a wire rack to cool.
Prepare the ganache. Chop the chocolate fine and place it in a small bowl. Bring the cream in a small pot to a simmer.
Pour the simmering cream over the chopped chocolate and stir until smooth. Cool to room temperature.
Make the chocolate spikes. Melt the chocolate in the top of a double boiler. Line a baking sheet with parchment paper and pour the melted chocolate on it. Spread the chocolate evenly, and then let it set. Use a pizza wheel or sharp knife to cut slices of chocolate. Refrigerate until just before serving.
Assemble. If you want the distinctly different square shape, you have two options. Use a silicone muffin pan with square cups, or do the old-fashioned thing, and, when the cakes are cool, use a sharp knife to slice the tops and sides square. Place the cooled cupcakes on a wire rack with a baking sheet underneath.
Use a ladle to pour the Dark Chocolate Ganache over the cupcakes to cover all the edges. Let it set about 10 minutes on each cake. Using a fork, drizzle the Milk Chocolate Ganache over each cupcake in one direction. Turn the cupcake the opposite direction and drizzle again. Refrigerate the cakes until serving time. When it’s time to serve the cakes, place the spikes on top as desired.
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CHOCOLATE GANACHE CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Chocolate Buttermilk Cupcakes
1 2/3 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsweetened cocoa
1 cup sugar
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
Dark Chocolate Ganache
4 oz good quality bittersweet dark chocolate
4 oz heavy cream
Milk Chocolate Ganache
4 oz good quality milk chocolate
4 oz heavy cream
Chocolate Spikes
2 oz good quality chocolate
Make the cupcakes. Preheat the oven to 350 and prepare the muffin pans with nonstick spray and flour or paper cups. In a large bowl, sift together the flour, baking soda and salt. Add the cocoa and sugar and mix until thoroughly blended. Add the buttermilk, oil and vanilla and beat until smooth. Pour or spoon the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done. Remove the pans and turn out the cupcakes onto a wire rack to cool.
Prepare the ganache. Chop the chocolate fine and place it in a small bowl. Bring the cream in a small pot to a simmer.
Pour the simmering cream over the chopped chocolate and stir until smooth. Cool to room temperature.
Make the chocolate spikes. Melt the chocolate in the top of a double boiler. Line a baking sheet with parchment paper and pour the melted chocolate on it. Spread the chocolate evenly, and then let it set. Use a pizza wheel or sharp knife to cut slices of chocolate. Refrigerate until just before serving.
Assemble. If you want the distinctly different square shape, you have two options. Use a silicone muffin pan with square cups, or do the old-fashioned thing, and, when the cakes are cool, use a sharp knife to slice the tops and sides square. Place the cooled cupcakes on a wire rack with a baking sheet underneath.
Use a ladle to pour the Dark Chocolate Ganache over the cupcakes to cover all the edges. Let it set about 10 minutes on each cake. Using a fork, drizzle the Milk Chocolate Ganache over each cupcake in one direction. Turn the cupcake the opposite direction and drizzle again. Refrigerate the cakes until serving time. When it’s time to serve the cakes, place the spikes on top as desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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