Chocolate cake in a cup. Learn how to make simple chocolate cupcakes.
http://youtu.be/ALqdLLl40Fg
Do you love chocolate? I love to indulge in chocolate. But never need more than two servings. So I came up with a way to make an easy dessert and small serving.
This great easy dessert is delicious and fun for all.
My daughter is a chocolate on chocolate lover. I have to watch her when it comes to chocolate, she will find it without asking. Since the easy dessert makes such a small portion no worries there.
Enjoy and happy baking!
Yield: 8 standard
Chocolate Fudge Cupcakes:
2/3 cup granulated white sugar
1/2 cup plus 1 tablespoon all-purpose flour
1/3 cup dutch process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup buttermilk
1 teaspoon of mayo
2 large egg
2 1/2 tablespoons vegetable oil
3/4 teaspoon vanilla extract
3/4 teaspoon espresso powder
1/3 cup boiling water
Ganache Chocolate Truffle Frosting:
1/4 cup unsalted butter
1 cup heavy whipping cream
1 cups semi sweet or dark chocolate chips
mini chocolate chips or chocolate sprinkles for garnish
Directions
For the cupcakes:
Preheat the oven to 325 degrees F. Line a cupcake pan with 8 standard size baking cups.
In a large bowl, whisk or sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. In a measuring cup lightly whisk together buttermilk, oil, egg, mayo and vanilla. Using a whisk or wooden spoon, gently stir wet ingredients into dry ingredients, just until incorporated. Dissolve espresso powder in 1/2 cup boiling water and immediately fold into batter. Do not over-mix. Batter will be very thin.
Distribute all of the batter, filling almost up to the top, between 8 standard size cups (about 1/4 cup batter each). Bake standard size cupcakes for 16-22 minutes or until an inserted toothpick comes out clean. Cool completely on a wire rack before frosting. While cupcakes are cooling, prepare the filling and frosting. Cover with frosting as directed below.
For The Ganache Chocolate Truffle Frosting:
Place chocolate chips into a medium bowl. Heat the cream and butter in a small saucepan over medium heat and bring just to a boil. When the cream has come to a boil, remove from heat and pour over the chocolate. Let mixture sit about a minute until the cream has melted down the chocolate. Gently stir until smooth. Let cool and refrigerate until firm, about 2 hours. Once cooled and firmed, spread or pipe on top of cooled cupcakes or you can whip the ganache with an electric mixer on medium speed until light and fluffy for a whipped topping. Sprinkle with chocolate chips or chocolate sprinkles.
**Note I add mayo and extra egg for moister cupcakes!
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