Last week, I made chocolate cupcakes for a birthday party and everyone in my house was circling the mixer bowl like vultures, ready to crowd in to lick the spatula and bowl. Sadly (insert evil laughter) there was absolutely no cupcake to spare in spite of their best attempts to guilt, plea and just plain bully me into giving up a nibble; I could not. Laundry, dishes and messes have been made. I have had to clean them up. Sometimes, revenge isn’t sweet . . . it’s no sweets. Muahahahaha!!!! (that’s more evil laughter)
Really, I just needed all of the batter to make a bunch of cupcakes and a layer cake. No cake batter for you!
Alas, this week I had to make more chocolate cupcakes! This time for JT’s birthday celebration. I was a little worried because I have had my fair share of hard times with homemade cake. I have a chocolate cake recipe that I used for German Chocolate cake, but I wasn’t sure how it would be in cupcake form, so I started scanning Pinterest looking for something that was simple and would turn out a nice cupcake with minimal risk of failure and the first pin that came up was: Ultimate Chocolate Cupcakes (linked) from the Brown-Eyed Baker. I decided to stick with my own Chocolate Buttercream recipe. Although hers looks mighty fine. What is extra cray-cray is that no mixer is needed for this recipe. UNREAL.
All of her promises in her blog post were true. These are absolutely delicious, have an amazing presentation, perfect texture and are completely doable. They are stuffed with a heavenly chocolate ganache, are very flavorful and use bread flour??? Strange, very strange. Most cake recipes are not bread flour friendly. I think this recipe has been pinned about 15K times and her blog post had about 537 comments on it. Dang. That’s a lotta social media.
This cupcake recipe is also a perfect canvas for my Peanut Butter Buttercream Fluff frosting (linked) . . . not that anyone ever likes that classic peanut butter chocolate combo. YUCK. LOL!
First, make the ganache and chill, then make the cake. No mixer needed!
- For the ganache
- 1/2 cup of bittersweet chocolate chips - I used ghiradelli
- 1/2 cup of heavy cream
- 2 Tbsp of powdered sugar
- For the Cupcakes
- 2/3 cup of bittersweet chocolate chips
- 2/3 cup cocoa
- 1 1/2 cups of hot coffee
- 1 1/2 cups of bread flour
- 1 tsp salt
- 1 tsp baking soda
- 12 Tbsp of canola oil
- 4 eggs
- 4 tsp white vinegar
- 2 tsp vanilla
- For the frosting
- 1 1/2 cup softened butter
- 3 cups of powdered sugar
- dash of salt
- 1 tsp vanilla
- 3 Tbsp of cocoa powder
- 2 - 3 Tbsp of heavy whipping cream
For the ganache filling: Place the bittersweet chips, heavy cream and powdered sugar in a small bowl and heat for 20 - 30 seconds. Whisk until smooth, then refrigerate while assembling the other cupcake ingredients. Chill until just chilled, about 20 minutes.
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 cupcakes pans with liners to make 24 cupcakes, spray with nonstick spray.
Place the bittersweet chocolate chips, cocoa powder and hot coffee in a bowl and stir until smooth. Refrigerate for about 20 minutes.
Whisk the flour, sugar, salt and baking soda together in a medium bowl.
Whisk the oil, eggs, vinegar and vanilla into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
Use a large scoop to divide the batter evenly, then add a very small scoop of ganache to the center of each cupcake. Bake the cupcakes for 17 - 19 minutes, until the cupcakes are set and firm to the touch. Cool cupcakes in the pan for about 10 minutes, then remove to finish cooling on a wire rack, about an hour.
For the frosting: whip the softened butter, add the powdered sugar, salt and vanilla. Add the cocoa powder then thin using the heavy whipping cream. Add whipping cream until the frosting is a good consistency for piping. Then whip for fluffiness. Pipe on the frosting once the cupcakes are completely cool.
*I actually got about 30 cupcakes, but only enough ganache for 24.