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Triple Chocolate Cupcakes

(originally made 2/2012)

Procrastinated this year, but finally decided on my Valentine's treat yesterday morning and after a quick run to the store for supplies, I made these cupcakes that I found via Foodgawker on the Kitchen Simplicity blog.      I did cheat and start with a chocolate fudge cake mix, but added sour cream and vanilla to it.   These are superchocolately, but not overly sweet.    I used Nestle dark chocolate chips for my ganache because I am a huge fan.

The notes state that the frosting is stiff, and to me it was almost too much so, I had to thin it down with a little additional whipping cream to make it pipeable.
These are definitely the thing you want to make if you want chocolate overload!    Be sure to check out the blog, she had lots of other awesome looking recipes there   :)

 Triple Chocolate Cupcakes

                        Chocolate Sour Cream Cupcakes
  1 1/2           cups  all-purpose flour
     1/2           cup  white sugar
     1/2           cup  brown sugar -- packed
     3/4      teaspoon  baking soda
     1/4      teaspoon  salt
  2                oz.  bittersweet chocolate -- finely chopped
  2        tablespoons  unsalted butter -- softened
     1/4           cup  unsweetened cocoa
     1/2           cup  boiling water
  1           teaspoon  vanilla
     1/2           cup  sour cream
     1/2           cup  buttermilk
  2              large  eggs

Sift flour, sugars, baking soda and salt through a fine-mesh sieve. Set aside.

Place chocolate, butter and cocoa into a large bowl. Pour boiling water over. Let sit for 2 minutes. Stir until smooth. Whisk in vanilla, sour cream, buttermilk and eggs until well combined. Add dry ingredients, whisking until smooth.

Spoon 1/4 cup batter into regular-sized muffin tins prepared with cupcake liners (about 15). Bake at 350ºF for 20 minutes or until toothpick inserted in the centre comes out clean. Let cool 5 minutes before removing to cool on a wire rack. Cool completely before frosting.


    4 oz semi-sweet chocolate, finely chopped (used Nestle dark chocolate chips)
    1/2 cup whipping cream, steaming hot

Place chocolate in a bowl. Pour cream over chocolate and let sit for 2 minutes. Stir until smooth. Let cool to room temperature.

Chocolate Frosting

    1/2 cup butter, room temperature
    1/3 cup whipping cream
    1/8 teaspoon salt
    1/2 cup unsweetened cocoa
    1 teaspoon vanilla
    1 pound confectioners sugar

Place butter, cream and salt in the bowl of a mixer. Sift cocoa through a fine-mesh sieve set over the mixing bowl. Mix on medium-speed until creamy. Add vanilla. Sift confectioners sugar into mixing bowl through a fine-mesh sieve. Beat on low to combine; turn speed to medium and beat for 6 minutes until creamy and fluffy. Icing will be quite stiff.


    1 oz. semi-sweet chocolate, chopped (I used dark chocolate chips and grated them with my PC grater)

Cut out a small cone in the centre of each cupcake. Discard scraps. Spoon ganache into each cupcake and spread a small amount over the top to smooth it out. Pipe on frosting in desired fashion (I used an Ateco 808 tip). Drizzle with remaining ganache, heating up if necessary. Garnish with chopped chocolate.

Makes: 15 + cupcakes



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