Hello hello! I am still alive and eating. I finally made myself these chocolate cupcakes, which were way overdue since the last time I blabbered about chocolate cakes. I used Ina Garten’s chocolate cake recipe, which is only like THE best chocolate cake ever!!!! It should be named death by chocolate! I made this cake once before in a layer cake form, with chocolate ganache, and it was so rich, so good, so chocolaty, I want to swim in the ganache and be buried under piles of chocolate cake crumbs. Yeah, that’s totally an acceptable way to spend your weekend, vacation, life.
But let’s talk about cupcakes, they are my lazy cakes, they’re faster to make, easier to frost and they’re already in perfect portions. I think they help me eat less cake, cuz if it was a cake it would be all too easy to cut myself a ginormous slice. I kept it simple with a whipped chocolate ganache frosting, whipped for fluffiness, but nothing is wrong with a straight chocolate ganache. Either way, chocolate on chocolate, yes please!
It took me a while to get back into the kitchen because I was obsessively working on this crochet blanket for the past month… which I started about 2 years ago… As you can already guess I have a problem with starting a project and then not finishing it for a really really long time. I’m sure I’m not the only one, so is there a club that I can join? Now I just need to work on the edging for this blanket, but there is no guarantee when it will be done, maybe next year, when it’s cold again? 😀 teehee…
I tried something new with these cupcakes… a new frosting tip 🙂 the most giant round tip I could find. I used to do the swirl all the time, but I’m kind of liking this simple look for the cupcakes, a fat little dollop of delicious frosting. Good thing I have neighbors who willingly eat everything I bake, so I didn’t end up eating a whole batch of these. I could have, and would have… chocolate cake would be my kryptonite if I was superwoman. 😛 All jokes aside, make this, cuz it’s to die for!
- 1 cup all-purpose flour
- 1/4 cup + 2 tablespoons unsweetened natural cocoa powder
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup freshly brewed coffee
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- 8 oz semisweet chocolate chip
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Brew 1/2 cup of coffee and set aside to cool. You can brew the coffee however you prefer your coffee or follow the instruction on the coffee bag. I used 1 rounded tablespoon of ground coffee and about 5 oz of water.
- Preheat oven to 350°F and line a regular size cupcake pan with cupcake liner.
- Add buttermilk, egg, oil and vanilla extract in a bowl or measuring cup and beat to combine.
- Sift all the dry ingredients, flour, cocoa powder, sugar, salt, baking soda, and baking powder together in the bowl of your standmixer. Fit the mixer with the paddle attachment and mix to combine.
- With the mixer on low speed, pour the wet ingredients into the dry mixture. Mix until combined. Then slowly pour the coffee in with the mixer still on low speed. Mix again only until combined.
- Stop the mixer and use a spatula to scrape the side and bottom of the bowl and make sure everything is thoroughly mixed.
- Use an ice cream scoop to divide batter equally among 12 cups, it will be about 2/3 to 3/4 full. Bake at 350°F for 17 minutes. Inserted toothpick in the middle of the cupcake should come out clean. Cool the cupcakes on a wire rack.
- While the cupcakes are baking, prepare the ganache by first adding the chocolate and butter to a heat proof bowl.
- Bring the heavy cream to a simmer in a small sauce pan over medium heat, remove from heat and pour it over the chocolate. Allow the mixture to stand a few minutes until the chocolate softens.
- Whisk the hot cream and chocolate mixture gently until smooth.
- Let the ganache cool to room temperature (1 – 2 hours). You can pipe the ganache as is on top of the cupcakes or make whipped chocolate ganache as follow.
- Transfer the cooled chocolate ganache to a mixing bowl, add 1/2 teaspoon of vanilla extract and set the mixer on high speed. Whip until fluffy and light in color. This will happen quite quickly, so watch the mixture carefully.
- Pipe the whipped ganache as usual.