Chocolate Cupcakes With Chocolate Icing

Chocolate Cupcakes With Chocolate Icing

Many of you know that I LOVE to make cupcakes.  I do, it’s true!  This cupcake recipe is my tried and true favorite, and my kids are crazy for them.  My son is always so excited when he comes home from school to find these little sweeties ready to snack on.

My daughter can (almost) whip them up herself.  Really!  (I did say almost…)
Chocolate Cupcakes With Chocolate Icing recipe
This Chocolate Cupcakes With Chocolate Icing recipe is fantastically easy.  There is no softening of butter, there is no melting of chocolate, just a little whisking.  So simple.  And the frosting…oh my!  It is a very simple ganache that you dip the cupcake tops in.  The cupcakes are easily transported, and taste even better the next day.  See…it just keeps getting better.  🙂  Make them today, I’m going to!

Here is the recipe.  It makes 12 cupcakes and it is very easy to double if you need more.

Chocolate Cupcakes With Chocolate Icing recipe

For the cupcakes:
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp instant espresso powder*
3/4 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup canola oil
1 egg
1 tsp vanilla
3/4 cup buttermilk
1/2 cup semisweet chocolate chips
For the ganache frosting:
1/2 cup semisweet chocolate chips
1/4 cup heavy cream
1/8 tsp instant espresso powder*

(*You can leave the espresso powder out and the cupcakes will turn out just great.  I like it because it brings out the yum factor of the chocolate a bit.) 

1.  Preheat oven to 350.  Line a cupcake/muffin pan with paper liners (12).  In a small bowl, mix together flour, cocoa powder, baking soda, espresso powder and salt.  Stir with a whisk or fork to combine.  (This takes the place of sifting in my kitchen.  Judge me not!)

2.  In a large bowl, whisk together sugar, oil, egg and vanilla until smooth.  Alternately whisk in flour mixture and buttermilk, beginning and ending with flour mixture; whisk until smooth.  Stir in chocolate chips.

3.  Scoop batter into prepared pan.  Bake for 20-23 minutes or until tops of cupcakes spring back when lightly touched.  Let cool in pan on rack for 10 minutes.  Remove from pan and let cool completely on rack.

4.  For the ganache frosting:  Place chocolate chips and espresso powder in a small, heat proof bowl.  Microwave or heat cream in a small sauce pan until it is almost boiling–you just want small bubbles popping up on the edge of the pan.  (In plainer terms–don’t boil the cream, just get it really hot!)  Pour the cream over the chocolate chips; let it sit for a minute and then whisk until smooth.  Let the cupcakes and ganache mixture cool for about 5-10 minutes.  Frosting is easy–Take a cupcake, turn it upside down and dip it in the ganache.  Coat the top of the cupcake, and then turn it upright, place it back on the cooling rack and admire it.

Source:  adapted from Julie Hasson/125 Best Cupcake Recipes

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