¾ c. unsweetened cocoa powder, spooned and leveled
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 ½ c. sugar
1 c. (2 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 ½ c. whole milk
Ganache Frosting-
1 pound semisweet chocolate, chopped
2 c. heavy cream
pinch of salt
Instructions
Heat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix). Divide the batter among the prepared muffin tins and bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
Place the chocolate in a large heatproof bowl. In a medium saucepan, bring the cream to a bare simmer. Pour the hot cream over the chocolate, add the salt, and let stand for 2 minutes. Whisk until melted and smooth. Let cool, stirring occasionally, until thick and spreadable, 4 to 5 hours. (Note- Don’t try to speed the cooling process by putting the frosting in the refrigerator; it will become lumpy.)
Originally Submitted
2/3/2014
0 Out of 5 from
0 reviews
You can add this CHOCOLATE CUPCAKES WITH GANACHE FROSTING recipe to your own private DesktopCookbook.
