Ultimate Chocolate Cupcakes Recipe Cupcake recipes, Desserts, Best chocolate cupcakes from www.pinterest.com
Description
If you're a chocolate lover, you're going to love this recipe. These chocolate cupcakes are moist, fluffy, and packed with chocolate flavor. The best part? They're filled with a rich and creamy chocolate ganache that takes them to the next level. These cupcakes are perfect for any occasion, whether you're hosting a birthday party, a baby shower, or just want a sweet treat.
Prep Time
The prep time for these cupcakes is about 20 minutes.
Cook Time
The cook time for these cupcakes is about 18-20 minutes.
Ingredients
For the cupcakes: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup vegetable oil - 2 large eggs - 1/2 cup buttermilk - 1 teaspoon vanilla extract - 1/2 cup boiling water For the ganache filling: - 4 oz. bittersweet chocolate, chopped - 1/2 cup heavy cream For the chocolate buttercream frosting: - 1 cup unsalted butter, at room temperature - 3 cups powdered sugar - 1/2 cup unsweetened cocoa powder - 1/4 cup whole milk - 1 teaspoon vanilla extract
Equipment
- Muffin tin - Cupcake liners - Mixing bowls - Electric mixer - Whisk - Saucepan - Piping bag - Round piping tip
Method
1. Preheat your oven to 350°F. Line a muffin tin with cupcake liners. 2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In a separate mixing bowl, beat together the vegetable oil, eggs, buttermilk, and vanilla extract. 4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. 5. Add the boiling water to the batter and mix until smooth. 6. Fill each cupcake liner about 2/3 of the way full with batter. 7. Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. 8. While the cupcakes are baking, prepare the ganache filling. In a saucepan, heat the heavy cream until it just begins to boil. 9. Remove from heat and add the chopped chocolate. Stir until the chocolate is melted and the ganache is smooth. 10. Once the cupcakes are done, remove them from the oven and let them cool for a few minutes. 11. Use a small spoon or melon baller to scoop out a small hole in the center of each cupcake. 12. Fill each hole with the chocolate ganache. 13. To make the chocolate buttercream frosting, beat the butter until it's light and fluffy. 14. Add the powdered sugar, cocoa powder, milk, and vanilla extract. Beat until smooth and creamy. 15. Transfer the frosting to a piping bag fitted with a round piping tip. 16. Pipe the frosting onto the cupcakes.
Notes
- Be careful not to overmix the batter. Mix until the dry ingredients are just incorporated. - Make sure the ganache has cooled before filling the cupcakes. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. - You can store the cupcakes in an airtight container in the fridge for up to 3 days.
What kind of chocolate should I use for the ganache?
You can use any type of chocolate you like, but bittersweet chocolate will give you the most intense chocolate flavor.
Can I use a different type of frosting?
Yes! You can use any type of frosting you like. Cream cheese frosting or vanilla buttercream would both be delicious with these cupcakes.
Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes and make the ganache filling a day ahead of time. Store the cupcakes and the ganache in separate airtight containers in the fridge. The next day, fill the cupcakes with the ganache and frost them.
Recipe Tips
- To make filling the cupcakes easier, transfer the ganache to a squeeze bottle or a plastic bag with a small hole cut in the corner. - If you want a more intense chocolate flavor, add a tablespoon of espresso powder to the batter. - Make sure the cupcakes are completely cooled before filling and frosting them.
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