Dark Chocolate Cupcakes with Whipped Ganache

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 3 1/2 oz Bittersweet chocolate
  • 1 1/4 cups Brown sugar, dark
  • 12 oz Chocolate chips
  • 1/4 cup Cocoa powder
  • 1 1/2 cups Self raising flour

• Dairy

  • 4 oz Butter
  • 1 cup Whipping cream

• Liquids

  • 1 cup Water

Found on kyleecooks.com

Description

Directions

• Line a cupcake pan with paper liners, and preheat the oven to 325F
• In a small saucepan, combine the chocolate and water, and heat over low, stirring until it melts and is smooth. Set aside to cool.
• In your stand mixer, cream the butter and sugar until pale and creamy.
• Add the eggs, one at a time, until just combined. 
• Combine the self raising flour, all purpose flour and cocoa powder in a bowl.
• Add the flour mixture gradually until just combined.
• Add the melted chocolate and stir.
• Divide batter evenly among the cupcake liners, and bake for 20 minutes.They should spring back when touched lightly, and a skewer should come out clean.
• Set aside to cool and frost.
• Place the chocolate chips in a large bowl.
• Heat the cream in a saucepan over medium high heat, until bubbles begin to appear around the edge.
• Pour the hot cream over the chocolate and whisk until smooth and shiny.
• Allow the ganache to cool slightly, and dip the tops of your cupcakes.
• Sprinkle/decorate as you please. Set aside to cool (keep refrigerated - the ganache will melt at room temp)
• Let the ganache cool in the fridge until you can dip a spoon in it and it holds shape.
• Whip with and electric beater until fluffy.
• Pipe onto cupcakes
• Devour.