I never get to bake anymore. That’s all going to change in two weeks when I start the Cake Techniques and Design program at the ICC, but I still keep trying to jump at the opportunity whenever I can. The Copycat Whole Foods Chantilly Cake was the last time I’ve gotten to bake at home in months. Troy was visiting last week, and I was babysitting that weekend as well, so I thought it would be the perfect opportunity to whip together some chocolate cupcakes for him and the family (and so that they wouldn’t be dangerously lying around the apartment for too long).
These cupcakes are super rich and can be whipped together in a pinch. I was nervous about bringing them to the kids I work for at first. I was afraid they would be too rich and chocolatey for them, but they were devoured (apart from chocolate smeared all over their faces, of course).
I just realized, whyyyyy didn’t I sprinkle some fleur de sel on top?!!! That would have been out of control! Maybe not for the kids, and maybe not for the boyfriend either, but personally I think that would have brought these to another level. Next time, friends…next time….
- ¾ cups plus 2 T all-purpose flour
- 1 cups sugar
- 6 T cocoa powder
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 large egg
- 1/4 cup vegetable oil
- ½ cup black strong coffee (cooled)
- ½ cup buttermilk
- ½ tsp. vanilla extract
- Chocolate Ganache
- 16 oz semisweet chocolate
- 1 cup heavy whipping cream
- pinch of salt
- ½ tsp of vanilla (optional)
- Preheat the oven to 350.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. (if you cocoa powder is old and kinda lumpy, I would suggest sifting these ingredients first, but it's not mandatory)
- In a separate bowl, whisk together the egg, vegetable oil, coffee, vanilla, and buttermilk.
- This can actually be done by hand or with a mixer, pour the wet ingredients to the dry and mix until just incorporated.
- Fill cupcake liners slightly less than ¾ of the way full. Lower the oven to 325 and bake for 20-25 minutes or until a toothpick comes out dry. Let cool completely before piping on the ganache (at least an hour)
- Place the chocolate in a medium size bowl.
- Bring the heavy cream to a boil. Immediately pour over the chocolate. Let sit or about a minute, and then stir until the chocolate has melted completely.Add the salt and vanilla.
- Refrigerate for about an hour. Let rest on the counter for about 10 minutes, and the using a hand or stand mixer, whip the ganache for about 5-10 minutes or until fluffy and light in color.