Triple chocolate cupcakes
Triple Chocolate Cupcakes
Yield: 16
Cupcake Ingredients
1/4 cup Scharffen Berger 62% cacao semisweet chocolate baking chunks
1 1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup sugar
3/8 cup (3/4 of a stick) unsalted butter, at room temperature
1 1/4 cup buttermilk
1 tsp vanilla
Ganache Ingredients
1 1/2 cups heavy cream
1/2 stick of butter, unsalted at room temperature
12 oz Scharffen Berger 62% cacao semisweet chocolate baking chunks
3 1/2 cups confectioners sugar
Directions
Preheat the oven to 350 degrees Fahrenheit and position the racks toward the center. Melt the semisweet chocolate in the microwave in a microwave-safe bowl covered with parchment paper. Combine flour, baking powder, salt and cocoa in a bowl; set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until fluffy. Add sugar and beat for an additional 5 minutes. Add the eggs, then add the melted semisweet chocolate (cooled slightly), mixing well to incorporate.
Measure out the buttermilk and vanilla and stir to combine. On low speed, add flour mixture and buttermilk/vanilla mixture alternatively, beginning and ending with the flour mixture.
Fill cupcake lines approximately 2/3 full and bake for 18 minutes, checking with a toothpick. These cupcakes take approximately 20 minutes to bake. Cool completely on a wire rack before filling and frosting
For the ganache, place the chocolate into your mixing bowl (make sure it’s heat-safe) and heat the heavy cream until approximately 140 degrees Fahrenheit (do not boil). Add the cream to the chocolate and let it sit a few minutes before stirring. Add the butter, stirring to combine. Let cool for 15-20 minutes. Mix in 2 1/2 cups of confectioners sugar (reserving 1 cup for the frosting) and cool for an hour in the fridge or 15 minutes in the freezer. With the paddle attachment on a stand mixer, whip the cooled chocolate (it will lighten in color) for a few minutes. Pipe some of the ganache into your cupcakes.
Return the remaining ganache to the stand mixer and mix in the remaining confectioners sugar. Whip for an additional 5 minutes until frosting is fluffy. Pipe onto your cupcakes and top with sprinkles.
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