If you are looking for the best chocolate cupcakes, this is the one, the to-go recipe, its moist, decadent, chocolatay and the best part of it with chocolate ganache filling topped with chocolate buttercream....mama mia I just love these.
- 105 grams (3/4 cup) plain flour
- 20 grams (1/4 cup) cocoa powder
- 20 grams (1/4 cup) dutch processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup (100 grams) caster sugar
- 1/4 cup (45 grams) brown sugar
- 2 large eggs
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 120 ml (1/2 cup) buttermilk
- 75 grams (1/2 cup) good quality dark chocolate, chopped
- 120 ml (1/2 cup) thickened or heavy cream
- 115 grams (1/2 cup or 1 stick) unsalted butter, softened
- 375 grams (3 cups) icing or powdered sugar
- 20 grams (1/4 cup) dutch processed cocoa
- 3 tablespoons milk
- Chocolate sprinkles, to decorate
Preheat the oven to 180C (360 F). Line a 12 hole muffin tin with patty cases. In a large mixing bowl, sift the flour, cocoa powders, baking soda, baking powder and then add the sugars. Pop the butter into the microwave for a short burst, 10 seconds or so at a time, until it is just melted. Give it a stir with a fork to eliminate any lumps. In a separate mixing bowl, add the eggs, vanilla and butter and whisk together until smooth. Then add the wet mixture into the dry mixture, along with the buttermilk and gently fold until just combined.
Spoon the mixture into the prepared patty cases and pop into the oven. Bake for 18-20 minutes or until just cooked through. Set cakes out onto a wire rack and leave to cool completely.
Next make the chocolate ganache. Finely chop the dark chocolate and place into a bowl. In a small saucepan, warm the cream on a medium-low until it is slightly bubbling but before it is boiling. Pour the warm cream over the chocolate, cover with a plate and leave it for 3-4 minutes. Gently whisk the mixture until it becomes smooth. Refrigerate the chocolate ganache for 15 minutes or so until it thickens slightly. When it reaches your desired consistency, fill each cupcake with a teaspoon of ganache. You could use a syringe to do this or poke a hole in the cake with a chopstick and spoon it in using a teaspoon.
To make the chocolate frosting, add the butter to a large mixing bowl and beat with an electric mixer until creamy. Gently sift in the icing sugar, one cup at a time. Add a tablespoon or two of milk to help loosen up the mixture. Add the cocoa powder and continue to beat. Continue to add a tablespoon of milk if needed. The icing should be nice and creamy but thick enough to hold its shape. Pipe the icing onto the cupcakes using a piping bag and a large star tip. Sprinkle each cupcake with chocolate sprinkles.