Double Chocolate Cupcakes

One Bowl Chocolate Cupcakes
I bought the liners at Bake it Pretty. They've got everything you could ever want for cupcakes - it's great!

3/4 c (65 g) unsweetened cocoa powder
1 1/2 c (188 g) flour
1 1/2 c (298 g) sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 eggs
3/4 c (177 ml) warm water
3/4 c (177 ml) buttermilk
3 Tbls safflower oil (I used canola)
1 tsp vanilla

Preheat oven to 350F (175C). Line 2 cupcake tins with liners and set aside.

Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to ensure batter is well mixed.

Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Makes about 2 dozen.

Simple Chocolate Ganache
I know I switch between metric and imperial a lot. I'm sorry.

6 oz (170 g) Good quality chocolate, shaved or chopped into small pieces
2/3 c (156 ml) cream
1 tsp corn syrup

Place the chocolate in a medium bowl and set aside.

Heat the cream and corn syrup on the stove until simmering, then pour over the chocolate. Let stand 5 minutes and stir gently to combine.

Assembly

Spoon warm ganache over cooled cupcakes and top with a sprinkling of chopped pistachios and royal icing roses, if desired.
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