(originally made 2/2012)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.
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
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
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.
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
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)
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