These chocolate ganache cupcakes are nothing new, I admit. I’ve made these for baby showers and girls’ night party. Sometimes I top the cakes with chocolate buttercream, raspberry buttercream, marshmallow frosting…
These cupcakes are versatile, delicious, chocolatey, soooooooo simple to make and crowd pleasing. Just a little decoration or garnish, they will become some very expensive and fancy looking treats. Such a go-to dessert when you need to whip up something really quickly for a party, pot luck gathering, or even late night dessert craving call.
Ingredients (12 regular sized cupcakes):
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
100 grams dark chocolate, cut into small chunks
1/3 cup heavy cream
1/2 tablespoon corn syrup
To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.
Grab each cupcake with its bottom, dip cupcake in the ganache to coat the top, let excess drip off. Place cupcakes in refrigerator for 10 minutes to set the ganache.
Garnish with sprinkles.