HEY CHOCOLATE LOVERS: YOU GONNA LOVE MY CAKES.
But on a “richer” note – these cakes are serious business. I recommend eating half and splitting the other with a friend. As much of a sugar fiend as I am, these made me think twice about eating anything else for a week.
But your mouth will be so happy about eating these, I swear. I mean, milk chocolate CAKE? How can you go wrong?! 😉
Triple (Chocolate) Threat Cupcakes | Yield: 12 Cupcakes
via the recipe book “Cupcakes” by Shelly Kaldunski
What You’ll Need:
- (For the Cupcakes)
3oz milk chocolate
- ½ cup + 3 tbsp of unsalted butter
- 2/3 cup All-Purpose Flour
- 2 ½ tbsp unsweetened cocoa powder
- ¾ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- 1 tsp vanilla
- 3 large eggs, room temp
(For the Chocolate Ganache)
- 1 cup heavy cream
- 1 tbsp light corn syrup
- 8 oz semi-sweet chocolate
- Pinch of salt
(For the White Chocolate Frosting)
- 1 stick of unsalted butter
- 4oz white chocolate
- 1lb (16oz) confectioners sugar
- 1/3 – ½ cup milk
- Preheat the oven to 350° F
- Set up a double boiler for your milk chocolate + butter. Melt the two together and let it cool to room temperature.
- Combine the flour, cocoa powder, baking powder and salt in a medium bowl, set aside for later.
- When the chocolate/butter is cooled, “take a wooden spoon” (straight from the book guys, I don’t know, why but I didn’t question it) and mix the sugar in. Afterwards, add the vanilla and eggs.
- Pour the new chocolate mixture over your flour mixture and mix until just combined – don’t over mix!
- Pour batter into cupcake liners and fill until about 2/3 of the way full. Bake for 22-24 minutes (23 on the dot was perfecto for me)
- (For the Ganache) In another bowl, put the cream, light corn syrup and a pinch of salt. Heat up over a simmering double boiler (for me, I just kept the same one going, but I switched out the pan for a bowl) and slowly add the chopped chocolate until fully melted. Let stand until it thickens into a “glaze”
- When your cupcakes come out of the oven, cut out the centers and pour some of the ganache in. Pop them in the fridge so the ganache sets, and work on the frosting.
- (For the Frosting) Using the double boiler again, melt the white chocolate and the butter until combined. Let cool for a minute.
- In another bowl (one you can use a hand mixer with) have your confectioners sugar. Pour the chocolate/butter over the confectioners sugar. Pour the milk in after that (start low, add as needed.) If it looks runny, put it in the fridge for a minute or two before frosting your cakes.
This was a crazy involved project, but victory tastes sweet. I imagine this would taste killer with peanut butter frosting, but you’ll have to try it out for me and let me know.
A couple of nuances I noticed:
- When I poured in the ganache the first time, I didn’t realize it was seeping into the cupcakes, so I noticed the liquid level diminish and I was like “oh I didn’t fill it all the way – oh wait. Oh. I see. I did.”
- When I made my frosting, it seemed to be a little runny, and I was worried it wasn’t as fluffy and was a little thicker than usual. Uh, duh. It’s got chocolate in it. Clearly I’m on top of things.
- Drizzling chocolate? Not as easy as they make it look on TV. I guess I need more practice or something 😉
Alright Bakerhi OUT.