Mini Chocolate Chocolate Cupcakes

I sure needed something chocolate, and so did my sister. I decided it would be fun if we baked cupcakes together, you know, some bonding time. I opened my cookbook cabinet, and spotted The Essence Of Chocolate, which I haven't looked at in months. This is a shame because not only is it a book with ONLY chocolate recipes, but it has beautiful pictures and lots of info - I recommend purchasing it.

Anyway, cupcakes were on our mind, so the title "chocolate chocolate cupcakes" sounded good enough. After a couple of minutes my sister sat down for a break, and I ended up doing all the work. I could complain, but honestly I didn't mind. I love baking, so obviously baking is not a chore for me, plus she did sing to me! 

I bought these cute little mini cups, so I went for mini cupcakes. It is a good thing I did, because they were the perfect size for such intense chocolate (especially because I frosted them very, very generously). The thing I love most about the cupcakes is the frosting. Well actually it is pretty much just a simple ganache, which I found very refreshing. Because the cupcakes are topped with a ganache they are not sweet. So If you are looking for a dark chocolate fix, this is for you!

Chocolate Chocolate Cupcakes

From The Essence Of Chocolate

Printable Recipe

Frosting (note: if you like to generously frost your cupcakes, double this amount)

1 cup heavy cream
8 ounces 60% chocolate, coarsely chopped

Cupcakes

1 cup all purpose flour
½ cup unsweetened cocoa powder
10 tablespoons (5 ounces) unsalted butter, at room temperature
¾ cup granulated sugar
½ teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg
¾ cup whole milk

For The Frosting:

In a small saucepan, heat the cream over medium-low heat, until it just begins to simmer. Add the chocolate and whisk until the chocolate has melted completely and the mixture is smooth. Transfer to a small bowl and let cool for about 2 hours, or until it has thickened enough to frost the cupcakes. If you'd like the frosting to thicken faster, place the ganache in the refrigerator and stir every 5 minutes.

For The Cupcakes: 

 

Position a rack in the middle of the oven and preheat the oven to 350 degrees. Line 12 muffin cups with liners.

Stir together the flour and cocoa powder in a small bowl. Set aside.

In the bowl of a stand mixer fit with the paddle attachment, combine the butter, sugar, baking soda, baking powder and salt and beat on medium speed for about 5 minutes or until pale, light and fluffy. Scrape down the sides and bottom of the bowl as necessary.

Add the egg and beat until incorporated. Add the flour mixture and milk alternately in two batches, scraping down the bowl as necessary. Continue mixing until the batter is uniform in color.

Fill muffin cups about two-thirds full. Bake for 15-20 minutes (if making mini cupcakes bake for about 10 -12 minutes) or until the cupcakes spring back slightly when pressed in the center.

Let cool for 10 minutes in the pan on a cooling rack, then remove and allow to cool completely on the rack.

Once the frosting has thickened, dip the each cupcake in it and twist as you lift it out, or spread a small amount of frosting on top of each cupcake (I used a piping bag to frost the cupcakes, because I like a lot!).

Makes 12 regular cupcakes or 24 mini cupcakes.