Who wouldn't love a chocolate cupcake? Especially with a sticky chocolate frosting or ganache?
This cupcake is very moist, very chocolatey and keeps its soft texture even when refrigerated.
I use vegetable oil for certain cake types instead of butter because butter can tend to dry out the cake, especially for this recipe.
Another secret ingredient I add is instant coffee, which for me, intensifies the chocolate flavor in the cake.
I have learned this technique from the Food Network chef, Ina Garten, of the Barefoot Contessa show. Since then, I have always been adding coffee on anything chocolate I am cooking or baking.
As for the topping, I did an overload of chocolate by doing a chocolate ganache (pronounced ganash) for frosting.
Not to scare you with the term, it's just heated Heavy Cream with dissolved chocolate chips or morsels.
I chose this frosting because it is so easy to make and just took a couple minutes to put together.
YOUR SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 15 minutes
COOKING TIME : 25 minutesPre-heat oven at 350°F;
1 Mix together the dry ingredients and sift. In a separate container, mix together the wet ingredients.
2 Pour the wet ingredients onto the dry, and slowly incorporate until the dry ingredients are dissolved. BUT DO NOT OVER-MIX.
3 Using an ice cream scoop, portion the mix on lined cupcake pans and bake for 25 mins or after testing for doneness (see below).
4 Cool the cake completely before frosting.
5 To make the frosting, boil the heavy cream, remove from heat and pour on chocolate chips. Mix until smooth, then allow to cool completely to thicken before using as frosting.
|To test for cake
doneness, use a toothpick or a bamboo skewer and insert it into the
center of the cake. If it comes out clean, the cake is
Another way is to lightly tap the top center of the cake. If top is firm, solid and springs back to form, the cake is done.
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