Chocolate Cupcakes with Chocolate Ganache Icing
Servings 24
Ingredients
Cupcakes:
- 1 ¾ cups all-purpose flour 210 g
- 2 cups granulated sugar 400 g
- ¾ cup unsweetened cocoa powder preferably dutch processed, 75 g
- 2 teaspoons baking soda 10 ml
- 1 teaspoon baking powder 5 ml
- 1 teaspoon salt ½ if morton, 5 ml
- 2 large eggs
- 2 teaspoons vanilla extract 10 ml
- 1 cup buttermilk 240 ml
- ½ cup oil canola or vegetable, 120 ml
- 1 cup hot coffee 240 ml
Chocolate Ganache Icing:
- 5 oz chopped dark chocolate
- 4 tablespoons salted butter 57 g
- 3/4 cup granulated sugar 150 g
- 3/4 cup heavy cream 180 ml
- 2 teaspoons vanilla extract 10 ml
- 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