Chocolate Cupcakes dipped in Chocolate Ganache
Happy Valentine's Day!
The most decadent chocolate cake topped with a chocolate ganache and white chocolate Valentine's day messages.
The most decadent chocolate cake topped with a chocolate ganache and white chocolate Valentine's day messages.
Double Chocolate Cupcakes
I found this recipe a while back and they've been a hit ever since.
I make these for holidays, sporting events, and birthdays.
You can decorate them any way you like!
The recipe is pretty simple, ingredients include:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
**Tip: If you dont have buttermilk, you can use 1
tablespoon of either white vinegar or lemon juice. Then add milk to reach 3/4
cup, and let it stand for 5 minutes until you add it.
I make these for holidays, sporting events, and birthdays.
You can decorate them any way you like!
The recipe is pretty simple, ingredients include:
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract
**Tip: If you dont have buttermilk, you can use 1
tablespoon of either white vinegar or lemon juice. Then add milk to reach 3/4
cup, and let it stand for 5 minutes until you add it.
Preheat the oven to 350. Line standard muffin tins with muffin liners and set aside. Sift togther cocoa powder, flour, sugar,
baking soda, baking powder, and salt into a large bowl. Add the eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth (about 3 minutes).
baking soda, baking powder, and salt into a large bowl. Add the eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth (about 3 minutes).
Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Remove from pan and let cool completley.
To make the frosting:
8 oz. unsweetened chocolate, chopped & melted
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
6 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Put frosting in a piping bag or makeshift baggie with end tip cut off, and decorate as you desire. As you can see I added some Halloween fondant decorations just for kicks :)
To make the frosting:
8 oz. unsweetened chocolate, chopped & melted
6 cups confectioners’ sugar
16 Tbs. (2 sticks) unsalted butter
6 Tbs. milk, plus more, if needed
2 tsp. vanilla extract
1/4 tsp. salt
Put frosting in a piping bag or makeshift baggie with end tip cut off, and decorate as you desire. As you can see I added some Halloween fondant decorations just for kicks :)