I went to a baby shower on Saturday and I thought bringing cupcakes would be a nice gesture. I used this recipe before and loved it!!! These chocolatey, heavenly, little cakes are very moist and scrumptious. The frosting is a chocolate butter cream recipe that I made up, but tweaked it a little bit at the end but that’ll be up to you whether or not you want to. I hope you’ll enjoy them as much as I do. 🙂
- 3ounces bittersweet chocolate, chopped fine (see note)
- 1/3cup (1 ounce) Dutch-processed cocoa
- 3/4cup hot coffee
- 3/4cup (4 1/8 ounces) bread flour
- 3/4cup (5 1/4 ounces) granulated sugar
- 1/2teaspoon table salt
- 1/2teaspoon baking soda
- 6tablespoons vegetable oil
- 2large eggs
- 2teaspoons white vinegar
- 1teaspoon vanilla extract
- 1/2 cup (1 stick) butter, at room temperature
- 3 cups powdered sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1/3 cup bittersweet chocolate chips, such as Ghirardelli
- 1/4 cup unsweetened cocoa powder, sifted (optional)
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-sized muffin pan
(cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in the powdered sugar, milk and vanilla until smooth and creamy.
Place the chocolate chips in a small bowl and place over a small pan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes. Remove the pan from the heat. Add the melted chocolate to the vanilla frosting and stir until smooth. Add the extra unsweetened cocoa powder if desired.