Kicking off 2018 in the biggest, loudest and tastiest way possible! Today I’m sharing my ultimate, number one, most favourite, ultra decadent, like omg-if-I-had-to-eat-one-last-meal-this-is-it chocolate on chocolate on chocolate on chocolate cupcake! 😃😄
No kidding ya’ll this is a quadruple threat here annnnnndd the ENTIRE thing is made by hand and quicker than you can say “gimme my therapeutic cuppies baby 😉”! Seriously, there’s minimal cooling time, waiting around to chill and frost so these bad boys can be in your tummies in no time! 😊
You know those days where you just feel lousy? Or it’s been a lonnnnggg day where everything went wrong and you’re just waiting for it to end? Well that’s where these cupcakes come in. You need a major pick-me-up but the thought of having to get up, make and then clean everything is not something you’re in the mood for. That’s why these are so epic!
Just a handful of basic ingredients, toss into a bowl, bake then slather with a 2 ingredient chocolate ganache. You don’t even need to wait for the cupcake to cool completely or the topping to set. No buttering sugars or beating frostings with a whisk. Nada. Just your hands, a couple of bowls and some…..peanuts… you know 😉😂
As you know I’m a night time baker kind of gal so I bake before going to bed. That way it’ll all be set and ready to be devoured the next day 😁
Ha who am I kidding!? You can clearly see how on the plate above there’s over half a dozen cupcakes and in the rest of the pics there’s only 3! That’s all what made it to sunrise! 😂😂
That crumb though 😍😍
I don’t know what to tell you. People like cake and frosting, I like cake and ganache. These cakes are melt in your mouth tender with a super fudgy crumb, deep chocolate flavour and combined with that melty chocolate sauce on top…..well don’t expect to eat these and be able to function properly after they’ve been devoured. You NEED a moment to absorb these, let them sink in, feel the buttery chocolate-y-ness pass through your veins, the richness and fudgyness, the decadence in your bones……. or just eat them and then kick yourself in the backside because your jeans don’t fit anymore! 😂😂
Not for the faint hearted 😉 chocolate haters beware to be swept off your feet because you will NOT be able to resist these gems 🙏
Remember to tag me with all your dutch baker bakes @dutchbakerblog on Instagram, Facebook or Twitter 💙
Decadent Chocolate Ganache Cupcakes
Makes 13 – 14 cupcakes.
- 1/2 cup (100gms) butter
- 2 oz/56 gms dark chocolate
- 3/4 cup (90gms) minus 1 tablespoons all purpose flour
- 1 tablespoon cornstarch/cornflour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (48gms) fine dark cocoa powder
- 1/2 cup (100gms) white sugar
- 1/4 cup (50gms) soft brown sugar*
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (125mls) sour cream (yoghurt can be substituted)
Chocolate ganache** see notes below
- 100 gms milk chocolate
- 50 mls whipping cream
- Preheat oven to 160C/325F. Line a muffin tray with cupcake cups.
- In a bowl over some simmering water (or in the microwave) melt together the butter and chocolate until smooth. Set aside to cool slightly.
- In a bowl, whisk together the flour, cornstarch, baking powder and soda, salt and cocoa powder until well combined.
- In a separate bowl, whisk together the eggs, sugars and vanilla. Pour in the chocolate/butter mix and whisk to combine. Stir in the sour cream.
- Add in the dry mix in two batches whisking only until *just* combined. Make sure not to over mix. Batter will be very thick.
- Divide batter between cupcake cups filling each one only until 2/3 full. Bake for 15 to 17 minutes until cooked through and a toothpick comes out clean or with a few moist crumbs. Remove cupcakes onto a wire rack to cool for 15 to 20 minutes then store in an air tight container to cool completely.
For the ganache:
- Heat the cream until it just starts to boil around the sides.
- Pour over the chocolate, set aside for a couple of minutes then stir until completely melted, combined and smooth. You can set it aside to thicken for about 20 to 30 minutes or use right away to top the cupcakes. Sprinkle some grated chocolate and crushed peanuts on top.
Store in an air tight container for up to 3 days.
*Brown sugar can be replaced with all white sugar if desired.
**You can make a darker chocolate frosting by using 100 gms dark chocolate and 100 mls cream.
Adapted from my dark chocolate cupcakes.