I was pretty consistent with keeping the cupcake trend going for my friend's birthdays. This month I've slacked a bit due to more demands at school, but I promise that I'll get back at it soon! When I spotted this cupcake recipe on My Baking Addiction, I filed it away for my friend Meghan's birthday. This were rich and delicious, and I think I've discovered a go-to chocolate cupcake recipe. I loved the ganache topping on these and the subtle hint of raspberry that the Chambord provided balanced the heavy chocolate texture. Everyone seemed to enjoy these as evidenced by our ability to pawn off any leftovers!
For the cupcakes, you will need:
*1 3/4 cups flour
*2 cups sugar
*3/4 cups cocoa powder
*2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
*1/2 cup vegetable oil
2 large eggs, at room temperature
*2 teaspoons pure vanilla extract
*1 cup freshly brewed hot coffee (I used a dark espresso blend)
For the frosting, you will need:
*18 ounces semi sweet or bittersweet chocolate, chopped pieces or chips
1 ½ cups heavy cream
*4 tablespoons Chambord
1. Preheat the oven to 350 degrees F, and line two standard muffin tins with cupcake wrappers.
2. In a large mixing bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, and salt. In the bowl of a stand mixer, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly incorporate the mix of dry ingredients. Add the coffee and stir to combine.
4. Place the in the muffin tins until each is about 2/3 full. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then remove to a cooling rack and cool completely before frosting.
5. Place chocolate in a large heat safe mixing bowl.
6. Heat heavy cream over medium heat until it just begins to boil. STAY at the stove to ensure that the cream does not boil over.
7. Immediately pour the hot cream over chocolate; let sit for five minutes.
8. Begin stirring or whisking the cream starting in the center of the bowl and working your way out. Continue until the cream and chocolate are combined. Allow your ganache to cool for 15 minutes before you add the Chambord.
9. Allow ganache to cool completely and set up before frosting the cupcakes. This should take about two hours at room temperature, or you could place the bowl into the refrigerator for about an hour. If you use the fridge, be sure to stir the ganache every 10-15 minutes so that it does not get too firm.
10. Top the cupcakes with the ganache through a tipped piping bag.