Once again I got a huge load of chocolate for you… not in chocolate bars but in delicious chocolate cupcakes! To be more precise – “Chocoholic” Chocolate Cupcakes. Delicious chocolate bombs that will make you drool… pretty sure about that. I mean – who can say “no” to such delicious little chocolate creations?! Nobody!
I already got quite a number of cupcake recipes here on my blog. My little baking site actually started with a cupcake recipe over 5 years ago. You could say I have a somewhat “emotional connection” to cupcakes. Cupcakes are often served in our house for gatherings (or for no reason at all). Why? They are easy to prepare and can be adapted quickly with almost no effort. Whenever I want some chocolate and nuts, I use my basic chocolate cupcake recipe and “pimp” it with a few chopped walnuts. If I feel like chocolate and strawberries, I whip up a buttercream with strawberries and top the cupcakes with that. Whenever I want all at once, I split the recipe and make half of the cupcakes with nuts and the other ones with strawberry buttercream. It couldn’t be easier ;)
Today we got these delicious chocolate (with more chocolate) cupcakes, because it’s “World Chocolate Day”. Once a year people around the world celebrate the existence of chocolate and this year I join the celebration with these “Chocoholic” Chocolate Cupcakes. A good amount of chocolate in the batter and even more in the ganache topping. I could have baked a delicious chocolate cake like this Triple Dark Chocolate Cake, but for once I didn’t have a whole kilo of chocolate sitting around in the kitchen. Yeah… that much chocolate has to be added to that cake ;P Maybe next year again…
Well… super chocolaty cupcakes will do it this time. I have to pay attention to the “mad” calories and the “evil” sugar, so a whole cake would have been a bit much for one person anyway ;P
If you like chocolate, why not checking out my other recipes with chocolate… you can click thru and pick the ones you like the most – and then bake them, of course. I think I have collected quite some recipes with chocolate over the past several years…
Well – Happy “World Chocolate Day” to all of you out there!
INGREDIENTS / ZUTATEN
For the ganache:
8.8 oz. (250g) semi-sweet chocolate (>60%), chopped
5.3 oz. (150g) heavy cream
For the cupcakes:
1/2 cup (120g) butter
2.1 oz. (60g) semi-sweet chocolate (>60%)
2 large eggs
3/4 cup (150g) brown sugar
1 tsp. vanilla extract
3/4 cup (100g) all-purpose flour
1/2 cup (60g) cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (120ml) buttermilk
Für die Ganache:
250g Zartbitterschokolade (>60%), gehackt
150g Sahne
Für den Teig:
120g Butter
60g Zartbitterschokolade (>60%), grob gehackt
2 Eier (L)
150g brauner Zucker
1 TL Vanille Extrakt
100g Mehl (Type 550)
60g Kakao
3/4 TL Backpulver
1/2 TL Natron
1/4 TL Salz
120ml Buttermilch
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350°F (180°C). Line a muffin tin with 12 paper liners and set aside. Add the butter and chopped chocolate for the batter to a heatproof bowl and melt in the microwave or over a pot with simmering water. Mix to combine until smooth. Set aside to cool down a bit.
3. Add the eggs, brown sugar, and vanilla extract to a large bowl and mix on high speed until light and fluffy. Add the cooled butter-chocolate mixture and stir in to combine. Mix the flour with cocoa, baking powder, baking soda, and salt and gradually add to the bowl alternating with the buttermilk. Mix until combined – do not overmix. Fill the paper liners evenly with the batter and bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Take out of the oven and let cool down completely on a wire rack.
4. Whip the cooled ganache with a handheld mixer or the stand mixer until light and fluffy – for about 4-5 minutes. Fill into a piping bag with a large star tip and decorate the cupcakes.
2. Den Ofen auf 180°C (350°F) vorheizen. Ein Muffinblech mit 12 Papierförmchen bestücken und zur Seite stellen. Die Butter und gehackte Schokolade in eine hitzebeständige Schüssel geben und entweder in der Mikrowelle oder über einem Topf mit köchelndem Wasser schmelzen und glattrühren. Zur Seite stellen und etwas abkühlen lassen.
3. Die Eier mit dem braunen Zucker und Vanille Extrakt in einer großen Schüssel hell und luftig aufschlagen. Die abgekühlte Butter-Schokolade-Mischung dazugeben und unterrühren. Mehl, Kakao, Backpulver, Natron und Salz ein einer zweiten Schüssel vermischen und dann abwechselnd mit der Buttermilch zur großen Schüssel dazugeben und nur kurz verrühren. Den Teig auf die 12 Papierförmchen aufteilen und dann für 16-18 Minuten backen. Mit einem Zahnstocher testen, ob noch Teig kleben bleibt und die Cupcakes erst herausholen, wenn der Zahstocher sauber herauskommt. Aus dem Ofen holen und auf einem Kuchengitter komplett abkühlen lassen.
4. Die Ganache mit dem Handrührgerät oder der Küchenmaschine für 4-5 Minuten hell und luftig aufschlagen, dann in einen Spritzbeutel mit großer Sterntülle füllen und die Cupcakes damit dekorieren.
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Here is a version of the recipe you can print easily.
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Chocoholic Cupcakes
- Prep Time: 00:30
- Cook Time: 00:18
- Total Time: 03:00
- Yield: 12 1x
- Category: Cupcakes
- Cuisine: American
Description
If you love chocolate this might be the right cupcakes for you: Chocoholic Cupcakes are the best!
Ingredients
Instructions
Notes
Enjoy baking!
Hi Marc,
mag sein, dass ich blind bin, aber fehlt nicht der Schritt, zu dem die Butter/Schoko Masse in den Teig kommt? Finde es weder in der Deutschen, noch der Englischen Beschreibung. Ich nehme an, nach dem Eier aufschlagen und vor der Mehl zugabe?
Danke und Happy Baking
Eva
Nein – du bist nicht blind – der Teil hatte gefehlt, ist jetzt aber eingetragen ;)
Danke für den Hinweis!
LG Marc