This little beauty is my new favorite treat. It's rich, decadent and irresistible. Do I sound sure of myself? - I am. Go on - try one - or three. It's a double chocolate cupcake as melted chocolate and cocoa powder is used in the sponge to give it a little extra cocoa power punch. If you really want to be popular try serving this with scoop of softened vanilla ice cream - happiness.
Double Chocolate Cupcakes with Chocolate Ganache.
2 sticks unsalted butter, room temperature
1/2 cup soft brown sugar
2/3 cup white sugar
1/2 cup good quality semi sweet chocolate, melted
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup sour cream
1 1/2 cup all purpose flour
Pinch of salt
1 teaspoon baking powder
1 teaspoon baking soda
3/4 cup cocoa powder
For the Ganache.
4 oz heavy cream
4 oz good quality chocolate chips
Heat the oven to 350F
Prepare 2, 12 cup muffin pans with paper liners.
Cream the butter and sugar together in the bowl of an electric mixer until very light and fluffy.
Add the eggs, one at a time beating well.
Melt the chocolate gently in the microwave and stir until smooth. Add to the creamed mixture and combine.
Combine the buttermilk, sour cream and vanilla together in a measuring jug.
In a medium sized bowl sift together the flour, baking powder, soda, salt and cocoa powder.
Add half the dry ingredients to the creamed mixture and combine gently. Add the buttermilk mixture, stir gently, then finish off with the rest of the dry ingredients. Don't over mix.
Fill the paper liners 2/3 full and place in the oven for approximately 20 minutes or until the cupcakes have risen. Don't overcook.
Remove from the oven, cool for 5 minutes then remove the cupcakes to a baking tray to cool thoroughly.
To make the ganache, heat the cream to a simmer. Pour the cream over the chocolate chips and stir until smooth.
To frost the cupcakes, swirl the tops in the ganache to achieve a smooth top and place on the cooling rack to set.