Ingredients: |
Ingredients: FOR CUPCAKES:
• 3/4 cup butter, room temperature
• 2-1/4 cup brown sugar
• 8 oz dark chocolate, melted
• 3 large eggs, separated
• 2 tsp. vanilla extract
• 2 C all-purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 3/4 C milk
• 16 Oreo cookies, smashed to bits (optional)
FOR GANACHE:
1 15-ounce can of coconut milk
16 oz. of good quality dark chocolate, chopped into shards
1/2 tsp. vanilla extract
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Directions: |
Directions:FOR CUPCAKES:
1. Beat butter and sugar until light and fluffy.
2. Mix in egg yolks.
3. Mix in vanilla and chocolate.
4. In a separate bowl, mix the flour, baking soda, and baking powder.
5. Alternate adding the flour mixture and milk to the butter/sugar mixture.
6. Stir in Oreos, if using.
7. In a separate bowl, whip egg whites until peaks form.
8. Fold the batter into the egg whites.
9. Fill cupcake liners almost to the top - remember that you want these to be tall.
10. Bake for 20-25 minutes at 350 F or until a toothpick comes out clean.
FOR GANACHE:
1. Place the coarsely chopped dark chocolate in a medium-sized glass bowl. Set aside.
2. In a small saucepan over medium-high heat, heat the coconut milk until bubbles just begin to appear around the edges and steam rises from the surface. Pour the hot coconut milk over the chopped chocolate and let stand without stirring for 5 minutes. After 5 minutes, stir the chocolate-coconut milk mixture until glossy and smooth (this will take about 2 minutes of gentle stirring). Add the vanilla extract and stir until incorporated. Use warm or slightly cooled.
3. Once cupcakes are completely cooled, top each with 1-2 Tbsp. of ganache. Garnish with shredded coconut or crushed Oreos, if desired. Put finished cupcakes in refrigerator for one hour, until ganache is completely cooled. Serve cupcakes cool or at room temperature.
Makes about 4-dozen standard-sized cupcakes |
This recipe for Dark Chocolate Cupcakes with Chocolate-Coconut Ganache is from