When it comes to chocolate, there can never be too much. These rich chocolate cupcakes are filled with a dark chocolate ganache and topped with chocolate malt buttercream for a triple chocolate effect. br
Ingredients
For cupcakes
1/2 cup Dutch-processed cocoa powder
1 cup boiling water
1 1/3 cups flour
2 tsp. baking powder
1/2 cup butter at room temperature
1 cup sugar
2 eggs
For ganache:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
For chocolate malt frosting:
2 stick butter, room temperature
2 cups powdered sugar
3 Tbsp. chocolate malted milk powder
1 to 2 Tbsp. heavy cream
Directions
To prepare the cupcakes, preheat the oven to 375 degrees. Line a muffin tin with paper cupcake liners. Mix boiling water and cocoa powder until smooth then set aside to cool. In a large bowl, combine flour and baking soda. Set aside. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add in eggs, one at a time, until fully combined. Add in flour and mix until completely combined. Pour in the cocoa and stir until fully combined with no streaks. Pour the batter into the muffin tins, 2/3 to the top. Bake for 20 minutes until the cake is springy to the touch and a toothpick comes out clean. Set aside to cool completely.
To prepare the ganache, place chocolate in a medium bowl. Head the cream over medium heat in a sauce pan. Bring just to a boil. Pour it over the chocolate and whisk until completely smooth. Allow to cool before using.
To prepare icing, mix butter and powdered sugar until fully combined. Add in chocolate malted milk powder and mix until there are no streaks. Add in cream, if necessary, to get a semi-stiff consistency. Set aside until ready to use.
To assemble cupcakes, begin by using a small knife to core out the center of the cupcake. Spoon the ganache into the hole. Place the icing into a piping bag fitted with a round tip. Pipe onto the cupcakes, covering the entire thing. Top with sprinkles if you choose.
Makes 12 cupcakes.
--Kim Cooper--
