Bowl & Spoon All-Occasion Chocolate Cupcakes

Chocolate Ganache Cupcakes

Chocolate Ganache Cupcakes

From my story Who?

Makes 6 cupcakes

The Ingredients

¼ cup canola oil

1 egg

¾ cup + 1 tbsp granulated sugar

¾ tsp vanilla extract

1 cup all-purpose flour

½ cup cocoa powder

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt

½ cup whole milk

Prepare a cupcake tin by lining with paper cupcake liners.

Preheat oven to 350˚F.

In a large bowl, use a wooden spoon to beat together the egg, oil, and sugar until smooth. Add the vanilla extract and continue beating until combined

Add the flour, cocoa powder, baking powder, baking soda, salt. Stir briefly to wet the dry ingredients and start mixing them into the wet ingredients.

Add the milk and stir slowly until the batter comes together and is smooth. There should be no streaks of milk or flour. (Don’t over stir.)

Pour the batter into the prepared cupcake pan (approximately 3 or four soup spoons-full in each of the six lined cups.

Bake in the pre-heated oven for 15 -16 minutes, or until a toothpick inserted in the middle comes out clean.

Cool in the pan for 10 minutes. Transfer to a rack and cool completely before frosting.


The Ingredients

½ cup heavy cream

½ cup semi-sweet chocolate chips

The Process

Place the chocolate chips in a large glass bowl.

Heat the cream in a saucepan over low heat until just before it boils. (When tiny bubbles have started to form around the edge of the cream remove it from the heat immediately.)

Pour the heated cream over the chocolate chips. Allow this to sit as is for 2 – 3 minutes. Then stir slowly with a wooden spoon or rubber spatula until the chocolate and cream have mixed together. There should be no streaks of cream remaining. Cover the bowl with plastic wrap and refrigerate for approximately 10 minutes.

Remove from the refrigerator and dip the top of each cupcake in the ganache, allowing the extra to run off before placing on a rack to set.

Extra ganache can be stored in the refrigerator for 2 to 3 days.

Optional: I recommend adding 1/2 teaspoon of instant espresso powder to the cake batter by dissolving it in the vanilla extract. An additional 1/2 teaspoon is a good addition to the ganache if added to the heated cream.

Follow ButterFlourBlog on Twitter