February 17, 2014

Triple Chocolate Cupcakes

I recently had this massive chocolate craving. Like, epic craving. It lasted for days. I had a chocolate bar. Didn't help. I ate chocolate cereal for breakfast and chocolate covered snacks throughout the day, and I'd still be craving chocolate when I got home. I'm not sure where this chocolate craving came from, but it wouldn't leave me alone.

So during one of our myriad snow days, I took the opportunity to bake. And what did I decide to bake? Chocolate cupcakes, of course. But not just any chocolate cupcakes. Dark chocolate cupcakes with milk chocolate chips, topped with a whipped semisweet chocolate ganache.
Let me tell you, these cupcakes solved my chocolate craving but good. And they're super easy to make. The cupcakes themselves don't even take a mixer, just a bowl and a whisk, and you can always skip the whipping part of the ganache, sticking the tops of the cupcakes straight in it. I just like giving myself extra steps.
These chocolate chocolate chocolate cupcakes need to be served with a big glass of ice cold milk, but will satisfy even the biggest of chocolate cravings. Guaranteed*

*Treats & Trinkets cannot actually guarantee anything; however, if these don't solve your chocolate craving, may god have mercy on your soul.

Triple Chocolate Cupcakes
Yield: 18 cupcakes

For the cupcakes:
8 oz. bittersweet chocolate, chopped
¾ cup unsalted butter
3 eggs
1¼ cups sugar
¾ cup sour cream
1 tsp. vanilla extract
1½ cups flour
1 tsp. baking powder
½ tsp. salt
¾ cup milk chocolate chips

For the ganache:
12 oz. semisweet chocolate, chopped
12 oz. heavy cream
1 tsp. vanilla extract

Preheat the oven to 350 degrees. In a small saucepan over low heat, melt the bittersweet chocolate and the butter. Remove from heat and allow to cool to room temperature.

In a large mixing bowl, whisk the eggs and sugar together until the sugar is completely dissolved and the eggs are lightly colored and fluffy. Mix in the sour cream and vanilla extract. Fold in the dry ingredients, then the chocolate chips.

Line a cupcake tin with paper liners, and fill about 3/4 of the way full with batter. Bake about 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool completely on wire racks.

Prepare the ganache: Place the semisweet chocolate in a medium-sized mixing bowl. In a small saucepan, heat the cream over low until boiling, stirring occasionally to prevent a skin from forming. Pour the cream over the chocolate. Allow to sit for a few minutes, then stir until the chocolate is completely melted and smooth. Stir in the vanilla extract, then allow the ganache to come to room temperature (it will seem solid), then whip on high with an electric beater. Pipe on top of the cooled cupcakes.*

*If you don't want to pipe the ganache, you don't have to whip it. Allow it to cool and thicken slightly before dipping the tops of the cupcakes in it. Chill any leftover ganache to make truffles.

Recipe by Kim