For my first post I’m going to share one of my most loved recipes for one of my favourite treats!
I first discovered the Brown Eyed Baker’s blog a few years ago and I’ve been looking for inspiration on her website ever since. I tested out her ‘Ultimate Chocolate Cupcake’ recipe due to the great reviews, but I didn’t expect them to be quite as good as they actually were.. YUM!
Ever since my discovery I have been making these cupcakes upon request for friends and family! 🙂
The cupcake sponge is a light, soft, and most with good chocolate flavour. The taste of the cupcake somewhat reminds me of Betty Crocker brownie mix, probably due to the recipe using oil as its fat (opposed to cakes traditionally being made with butter here in England). However do not let this put you off trying the recipe, the cupcakes do not taste artificial at all!
The sponge is baked with a creamy ganache layer on the top, which turns squidgy and fudgey and oh SO SO good! The ganache centre gives the cupcake an exciting twist and a dream-like taste. The literal icing on the cake comes in the form of a smooth, thick chocolate buttercream which I like to swirl on top with a fluted nozzle and piping bag… mmmm.
The recipe is American, and so uses cup measurements (which I do find quite convenient). I always use Bourneville Cadbury cocoa for the recipe (and in all my recipes), and I use Cadbury’s Dairy Milk for the ganache centre, because I think (and know) it tastes superior to any other chocolate in the world!
Once you try this bake you’ll never need to search for a chocolate cupcake recipe again! ❤
You’re Welcome! (or recipe below)
Love, Sofia xxx
P.s. Thank you Brown Eyed Baker for the most amazing recipe ever! Woo!
For the Ganache Filling:
2 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar
For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 teaspoons white vinegar
1 teaspoon vanilla extract
For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled
1. Make the Ganache Filling: Place the chopped chocolate, heavy cream and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
6. Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.