Chocolate Cupcakes with Whipped Ganache Frosting

mars 17, 2017 0





Chocolate Cupcakes with Whipped Ganache Frosting


Whip the ganache as little or as long as you like, depending on how you prefer the consistency.




  • PREP: 
    •  
  • TOTAL TIME: 
  • YIELD: MAKES ABOUT 18









    • INGREDIENTS        





    • 3/4 cup unsweetened Dutch-process cocoa powder
    • 1 1/2 cups all-purpose flour
    • 1 1/2 cups sugar
    • 1 1/2 teaspoons baking soda
    • 3/4 teaspoon baking powder
    • Salt
    • 2 large eggs
    • 3/4 cup low-fat buttermilk
    • 3/4 cup warm water
    • 3 tablespoons safflower oil
    • 1 teaspoon pure vanilla extract
    • 2 batches Whipped Ganache
    •                                               

    • DIRECTIONS           

    1. Preheat oven to 350 degrees. Line 18 to 20 cups of 2 standard (12-cup) muffin pans with baking cups. Sift cocoa, flour, sugar, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat on low speed until just combined.
    2. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
    3. Divide batter among baking cups, filling each about two-thirds full. Bake until tops spring back when touched with a finger, 20 to 22 minutes. Let cool completely in pans set on wire racks.
    4. Place a mound of whipped ganache (about 3 tablespoons) on top of each cupcake, and frost each using a small spoon or a small offset spatula to create swoops.


    COOK'S NOTES

    Unfrosted cupcakes can be stored at room temperature for up to 1 day.
    SAMANTHA

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