August 29, 2016

Moist Chocolate Cupcakes with Deluxe Chocolate Ganache Frosting





Chocolate Cupcakes { 9 Cupcakes }
80 g All-purpose flour
35 g Unsweetened Cocoa powder
130 g White sugar
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1 large egg
40 g Vegetable Oil
80 g Buttermilk  (I used the juice of half a lemon plus whole milk, mixed and relaxed for 10 minutes)
1/2 tsp Vanilla Extract
70 g Boiling water
50 g Milk or Bittersweet or Semi-sweet Chocolate crushed


1. Preheat oven to 350ºF / 175ºC.
2. Prepare a muffin pan with cupcake liners.
3. In a medium bowl, stir wet ingredients except boiling water ( buttermilk, egg, vanilla, oil) just until lightly combined. Set aside.
4. In the bowl of a stand mixer fitted with the flat beater mix dry ingredients flour, cocoa, sugar, baking powder, baking soda and salt on low speed for some minutes.
5. Starting on medium-low speed, gradually add the egg-buttermilk mixture in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl.
6. Add boiling water and beat 1 minute to incorporate.
7. Divide the mixture evenly into cupcake liners filling each one 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liner or weigh 50g per cupcake liner).
8. Spread crushed Chocolate on top of each cupcake liner.
9. Bake for 18 minutes or until a toothpick inserted comes out clean.
10.  Let them rest in the pan for 5 minutes, take them out and let cool completely on a rack.


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Deluxe Chocolate Ganache Frosting
250 g Bittersweet Chocolate coarsely chopped
100 g Cream / 35% minimum fat
100 g Dulce de Leche ( Or use more Cream instead)
1 tsp Vanilla Extract


1. In a small saucepan mix Cream and Dulce de leche. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
2. Pour hot mixture over over crushed chocolate. Let rest about 1 minute moving the bowl with your hands.
3. Start mixing gently with a spoon until chocolate melts completely. Add vanilla and mix gently.
4. Let the Ganache rest a couple of hours at room temperature or until a spreadable consistency.
5. Decorate cupcakes using a pastry bag adapted with a tip. I used Wilton 1M.



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