Ingredients: |
Ingredients: For the Cupcakes:
2 cups sifted all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup unsweetened cocoa powder, preferably Dutch process
1⅓ sticks unsalted butter, softened
1 teaspoon pure vanilla extract
1½ cups granulated sugar
3 eggs
1 cup whole milk
Softened butter for greasing the pans
Non-stick cooking spray
For the Ganache:
6-ounces of semisweet chocolate chips
⅓ cup heavy cream
1 tablespoon granulated sugar
1½ tablespoons unsalted butter
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Directions: |
Directions:1). Preheat the oven to 350 degrees and grease two 12-cup regular sized muffin pans with softened butter, making sure to grease the corners and crevices well, then spray with non-stick cooking spray. Sift together the flour, soda, salt, and cocoa powder and set aside.
2). In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed, about 2 to 3 minutes. Add the vanilla and mix to combine. With the mixer on medium speed, add the eggs one at a time, beating for 1 minute after each addition.
3). With the mixer on low speed, add the flour mixture in three additions and the milk in two additions alternately, beginning and ending with the flour mixture. Beat only until just combined after each addition. Be careful not to overwork the batter.
4). Scoop the batter into the prepared pans filling each about two-thirds full. Don’t bother to smooth the tops, the batter will level itself as it cooks. Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed and a toothpick inserted into the center of the cupcakes comes out clean. Cool the cakes in the muffin tins for about 5 to 10 minutes and then remove them to a wire rack and let cool completely.
5). To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted. The ganache should be shiny and without any lumps.
6). When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes or dip the tops of the cakes in the ganache. The cakes can be made a day in advance and refrigerated, they actually get better, or frozen in an airtight container. |
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