Hello Bakers,
I hope you are having a great holiday season and baking up a storm.
Here is a great chocolate cupcake recipe. quick easy and delicious - makes 12 - so good.
These are especially good if you are time challenged and need to whip up a quick bake to take to a gathering.
I think that says it all. Please give these a try.
Any questions please let me know.
Happy Baking! Colette
Chocolate Cupcakes
Chocolate Cupcakes
Equipment: 1 large bowl, 1 medium bowl, whisk, scale, sifter/strainer, teaspoons, muffin pan, paper liners
Makes 12
113g Vegetable oil
2 lg (50g) eggs
198g Granulated Sugar
227g Strong coffee
4g Vanilla Extract
113g Sour Cream
113g Unsweetened chocolate - melted and cooled
170g All purpose flour
3/4 teas (5g) Baking soda
1/2 teas salt (3g)
Preheat oven to 350 degrees
1. In the large bowl sift together flour, baking soda and salt.
2. In the medium bowl combine the oil, eggs, coffee, sugar, vanilla and sour cream - whisk until combined.
3. Add the melted chocolate and whisk until smooth.
4. Add dry ingredients and whisk until just combined and smooth - but try not to overmix.
5. Fill muffin cups to the top of the pan.
6. Bake at 350 degrees for 25-28 minutes until a cake tester or skewer comes out clean.
7. Wrap well and store at room temperature if decorating the next day, refrigerate or freeze if not decorating the next day.
Ganache
If possible make the ganache 8 hours before you need to use it and let it sit, covered, at room temperature. The ganache transforms into a perfect frosting.
If the ganache is going to sit longer than 8 hours before using then it needs to be refrigerated.
Equipment: medium heatproof bowl, medium saucepan and spatula
10 ounces semisweet chocolate (60 %) - chips or chopped
10 ounces Heavy Cream
Place the chocolate in a heatproof bowl. Heat cream to a low boil and pour over the chocolate.
Shake the bowl to submerge the chocolate under the hot cream, let sit for 1 minute and stir until smooth.
Cover and let sit at room temperature before using.
Place a medium star tip in a large piping bag, fill halfway with ganache and decorate cupcakes.