A chocoholic is here. There is almost no fruit, it is too early for freezer supplies, so here comes chocolate. My inner me is beyond happy when she can make (and then eat) anything with chocolate, winter is good exactly for that, the easiest access is to chocolate. Today, I have a real delicacy for chocoholics – Extra Chocolate Cupcakes. You find fresh, melted chocolate in batter, icing and cupcakes are even splattered with chocolate ganache. My favorite soft chocolate batter which I use for all cupcakes with chocolate batter is combined with delicious choco icing made with cream cheese, mascarpone, whipped cream and, of course, chocolate. Icing doesn´t contain any butter, which is an advantage for those who don´t like butter icings, like me. Thanks to light icing, cupcakes are not too sweet, but sweet just enough. I forgot to take mascarpone and cream cheese out from a refrigerator so these two ingredients were cold, chocolate was warm so icing was a bit “ruined”, it was like on purpose, just when I wanted to take pictures. I made this icing multiple times and I can assure you that, if you don´t ruin it too, icing will have darker color than the one on a picture. It tastes great, so light and cupcakes are light and full of chocolate too.
- Batter:
- 200 g all purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 6 tbsp cocoa
- 170 g butter
- 170 g sugar
- 3 eggs
- 1 ½ tsp vanilla extract
- 350 ml buttermilk
- 90 g melted dark chocolate
- Icing:
- 200 g dark chocolate
- 250 ml whipping cream
- 250 g cream cheese at room temperature
- 200 g mascarpone at room temperature
- Ganache:
- 75 ml whipping cream
- 75 g dark chocolate
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Mix flour with baking powder, baking soda, salt and cocoa.
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Whisk together butter and sugar using an electric mixer. Add eggs, vanilla extract and buttermilk.
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Incorporate flour mixture into butter mixture and stir well. Add melted dark chocolate at room temperature and mix again.
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Pour batter into cups and bake for about 25 minutes on 180 degrees. Let them cool and decorate them with icing.
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Icing:
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Melt chocolate in water bath. Let it cool to a lukewarm temperature.
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Whip whipping cream.
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Add cream cheese and mascarpone, whip again.
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Add cooled chocolate, whip again.
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Put icing in a piping bag and decorate cupcakes.
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Ganache:
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Heat whipping cream and bring it to boil.
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When it starts to boil set it aside and add chopped chocolate.
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Stir well, until you get a consistent mass.
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Let it cool a bit, to a room temperature, and splatter cupcakes using a small spoon.
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