Dark Chocolate Cupcake
By Valrhona
Dark Chocolate Cupcake
By Valrhona
Yield/Serves:
Makes 18 to 24 cupcakes, depending on size
- Chocolate Cupcake batter:
- 1 cup hot coffee
- ¼ cup + 2 Tbsp. Valrhona Cocoa Powder
- 1 cup whole milk
- 1 cup neutral oil
- 2 each eggs
- 1½ cup + 1 Tbsp. granulated sugar
- 1 tsp. baking powder
- 1½ tsp. baking soda
- 1 tsp. salt
- 2¼ cup all-purpose flour
- Dark Chocolate Ganache:
- 1¼ cup cream
- 2½ tbsp honey
- 7 ounces Valrhona Baking Dark Chocolate
Combine the milk and oil. Whisk the coffee and cocoa powder to dissolve. Add the milk and oil to the mix. Add the eggs, then fold in the sifted dry ingredients. Beat until smooth.
Line a cupcake pan with paper liners, and fill ⅔ full with batter. Bake at 350°F for 10 to 15 minutes, depending on the size of the cupcakes.
In a microwave safe bowl, melt the chocolate in intervals of 30 seconds until completely melted. Be careful not to burn the chocolate.
In a sauce pan heat cream and honey until hot. Add the cream to the chocolate while stirring in 3 stages to create a smooth cream. Allow mixture to set overnight, or until spreadable.
Spread onto cupcakes or use a piping bag and decorating tip.
Line a cupcake pan with paper liners, and fill ⅔ full with batter. Bake at 350°F for 10 to 15 minutes, depending on the size of the cupcakes.
In a microwave safe bowl, melt the chocolate in intervals of 30 seconds until completely melted. Be careful not to burn the chocolate.
In a sauce pan heat cream and honey until hot. Add the cream to the chocolate while stirring in 3 stages to create a smooth cream. Allow mixture to set overnight, or until spreadable.
Spread onto cupcakes or use a piping bag and decorating tip.