The Best Chocolate Cupcakes

I feel it is time for some chocolate. Maybe it’s because I didn’t eat chocolate for three weeks. I wanted to look pretty for my birthday. So I restricted myself to eating relatively healthy, no sweets and no chocolate. That was really hard for me. Three weeks without chocolate? As a chocoholic I am proud to say that I managed. I was allowed to drink one small cup of cocoa per day, but that was about it. I know that a lot of people say they don’t crave chocolate in summer. I am definitely not one of them. I can have chocolate day in and day out. Summer or winter. If there is chocolate, you will find Jenny around.

Maybe that explains why I feel it is time for chocolate. After all the apricot turnovers and strawberry sponge roll all I wanted was: CHOCOLATE! So I looked around. And stumbled across these beauties. These are my new favorite cupcakes with a super moist chocolate base and chocolate ganache as my new favorite frosting. Chcocolate heaven, if you will. Without further ado, welcome to chocolate heaven.

Credit:  Cupcakes from Sally’s baking addiction

Print Recipe

The Best Chocolate Cupcakes

Serves: 12 regular cupcakes

Cooking Time: 25min preparation + 20min baking

These moist chocolate cupcakes don't require a mixer and are prepared in a jiffy.

Ingredients

• Chocolate Ganache
• 200 grams of semi-sweet chocolate
• 200 grams of heavy cream
• 
  
• Cupcakes
• 2 eggs
• 50 grams of regular sugar
• 50 grams of brown sugar
• 75 grams of vegetable oil
• 2 teaspoons of vanilla extract, see here how to make your own
• 95 grams of all-purpose flour
• 35 grams of unsweetened cocoa
• 3/4 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• A pinch of salt
• 120 grams of buttermilk

Instructions

1

For the chocolate ganache chop up the chocolate and put into a bowl. Bring heavy cream to a boil and pour over hot chocolate. Stir until completely melted. Chill at least for a few hours in the fridge or overnight.

2

For the cupcakes preheat the oven to 180 degrees Celsius. Line a 12-cup muffin pan with cupcake liners.

3

Whisk the eggs, sugars, oil and vanilla in a large bowl together. Add flour, cocoa powder, baking powder, baking soda, and salt.And only whisk just a little. Add the buttermilk and only whisk until combined. Do not overmix. Bake for about 20minutes. Toothpick should come out clean.

4

Take out the chilled chocolate ganache and mix with a mixer for a few minutes like you would to get whipping cream. Whip until desired constistency is reached.

5

Pipe onto the cupcakes and sprinkle with additional chocolate if desired.

Notes

The cupcakes can be made a day in advance. Keep cool in an airtight container. Ideally the cupcakes should be frosted shortly before serving. Once frosted they keep for a few days if chilled.