Ingredients
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2 sticks Butter
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1.5 cup Sugar
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120g Unsweetened cocoa powder
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1 teaspoon Baking Powder
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1/2 teaspoon Baking Soda
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1/4 teaspoon Salt
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2 Eggs
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1 cup Milk
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2 teaspoons Vanilla Extract
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150g Flour
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45g Heavy Cream
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8 oz Bittersweet chocolatefinely chopped
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3 oz White Chocolate
Directions
Steps
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1
Done
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Heat oven to 350ºF. Line 20-24 regular-size muffin cups with paper liners. |
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2
Done
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In a large mixing bowl, beat butter, sugar, cocoa, baking powder, baking soda, and salt for 1 minute on low speed. Add the eggs and beat for 2 minutes. Mix in the milk and vanilla extract, then stir in the flour until just combined. |
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3
Done
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Spoon scant 1⁄4 cup batter into each muffin cup. |
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4
Done
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Fill cupcake papers 2/3 full. Bake for about 20 minutes. Cupcake will bounce back slightly when pressed with fingertip when done. |
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5
Done
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Pour 3/4 cup heavy cream over 8 ounces finely chopped bittersweet chocolate to make the ganache. Allow it settle for 1 minute before stirring until smooth and melted. Spoon ganache evenly over the tops of 24 small chocolate cupcakes. Allow 30 minutes for the mixture to settle. |
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6
Done
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Microwave 3 ounces white chocolate on 50% power in 20-second intervals until melted and smooth for the lettering. Fill a piping bag with the mixture and a 1.5 tip, then get creative! |
