My 12-year-old declared these cupcakes the best he’s ever tasted. I’ve shied away from baking cakes from scratch, but it really only took 2 or 3 minutes more than it would to open a box of Duncan Hines mix and the results are SO worth it.
9 TBL unsweetened cocoa powder
1 1/2 cups cake flour
1/2 tsp salt
1 tsp baking soda
1/4 tsp baking powder
8 TBL butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1/2 cup strong coffee
1/2 cup milk
Preheat oven to 350° F. Line two cupcake pans with paper liners.
Whisk the cocoa powder, cake flour, salt, baking soda, and baking powder in a small bowl. Use a stand mixer to cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Mix in the eggs one at a time, scraping down the sides of the bowl between additions.
In a liquid measuring cup, combine the coffee and milk. Add half of the dry ingredients to the mixer and mix on low speed just until incorporated. Stir in the coffee-milk mixture and mix until combined. Add in the remaining dry ingredients, again mixing just until incorporated. Pour batter into cupcake liners, filling the cups about 2/3 full. Bake 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.
1/4 cup milk
1/4 cup butter
1 cup chocolate chips (I used semi-sweet in this recipe, but milk chocolate would be amazing too.)
Place milk and butter in a small saucepan. Heat slowly until butter is melted. Pour in chocolate chips, stir, and remove from heat. After a few minutes, stir to mix ingredients together. If lumps remain, heat the pan on low and stir until smooth. Allow ganache to cool at least 30 minutes.
To use: hold cupcakes upside-down and dip into the saucepan of ganache. Place cupcakes on tray until ganache sets.
Recipe inspiration for the cupcakes: Bless Us, O Lord
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