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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup buttermilk
2 whole eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks 1 cup butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
18 whole kisses, unwrapped
Canned pitted cherries (optional)
Ganache
8 ounces, weight bittersweet chocolate
1 cup heavy cream
6 tablespoons corn syrup
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray 18 muffin cups with baking spray.
To make the cake batter, combine flour, sugar, and salt. Set aside.
In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat. Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down. (Alternately, you can add 3 canned, pitted cherries to each muffin cup before adding the batter.) Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy. Dunk cupcakes in ganache. Allow to cool and set before serving.
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LIFE BY CHOCOLATE CUPCAKES
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Category: Cupcakes
Prep Time: Cook Time: Total Time:
Cupcakes
2 cups sugar
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup buttermilk
2 whole eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 sticks 1 cup butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
18 whole kisses, unwrapped
Canned pitted cherries (optional)
Ganache
8 ounces, weight bittersweet chocolate
1 cup heavy cream
6 tablespoons corn syrup
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Spray 18 muffin cups with baking spray.
To make the cake batter, combine flour, sugar, and salt. Set aside.
In a separate container, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine and set aside.
In a saucepan, melt butter over medium heat. Add cocoa powder and stir to combine. Add boiling water, allow to bubble for a few seconds, then turn off heat. Pour chocolate mixture over flour mixture. Stir a few times to cool the chocolate. Pour buttermilk mixture over the top and stir to combine.
Pour 1/4 cup cake batter into each muffin cup. Lightly set one kiss in the middle of each cupcake; do not press down. (Alternately, you can add 3 canned, pitted cherries to each muffin cup before adding the batter.) Bake for 20 minutes. Allow to cool for 5 minutes in the pan, then remove cupcakes and allow to cool on a baking rack.
To make the ganache, heat cream and corn syrup over medium heat. Chop chocolate and add to a bowl. Add vanilla to cream mixture, then pour cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth, and glossy. Dunk cupcakes in ganache. Allow to cool and set before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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