Chocolate Cupcakes with Chocolate Ganache Icing
Servings 24
Ingredients
Cupcakes:
- 1 ¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder preferably dutch processed
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt ½ if morton
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- ½ cup oil canola or vegetable
- 1 cup hot coffee
Chocolate Ganache Icing:
- 5 oz chopped dark chocolate
- 4 tablespoons salted butter
- 3/4 cup granulated sugar
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Cupcakes:
- Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined
- Add the vanilla, eggs, buttermilk, and oil and stir until combined
- Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin
- Pour the batter into a cupcake pan with liners and cook for ~20 minutes on 350 F – make sure a toothpick comes out clean
- Set aside to cool
Chocolate Ganache Icing:
- To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set asideIn a small pan over medium heat, heat cream and sugar until hot but just before boiling
- Pour the heated cream and sugar over the bowl of chocolate and let it set for 1 minute. Stir until smooth
- Set in the fridge until cooled but not hard
- Once it is cooled, top the cupcakes
- Note for piping: if you want the icing to be less fudgey and more pipe-able (similar to the photos). Right before icing, ensure the ganache is chilled then continue to fold the icing to whip it slightly (do not over whip as it will begin to separate)