Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting
User Reviews
5
Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting
Description
These Buttermilk Chocolate Cupcakes are made with a blend of all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt for the dry base. Wet ingredients include buttermilk, vegetable oil, hot water, eggs, and vanilla extract. The buttermilk adds tang and moisture, while the oil keeps the cupcakes tender. Hot water enhances the cocoa's richness.
The frosting is a whipped chocolate ganache prepared by pouring simmering heavy cream over baking chips to melt the chocolate, then cooling and whipping it until light and fluffy. This frosting contrasts the slightly dense, moist cupcakes with smooth, airy chocolate topping.
The cupcakes bake at 350°F in lined muffin tins until risen and set. Once the ganache is sufficiently thickened, it is whipped and spread or piped onto cooled cupcakes for a rich finish. These cupcakes suit celebrations or everyday dessert occasions where a classic chocolate treat is appreciated.
Ingredients
Whipped Chocolate Ganache Frosting:
- 16 oz. baking chips Ghirardelli 60% cacao
- 2 cups heavy whipping cream
Cupcakes:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 egg
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 cup water hot
Instructions
- To make ganache frosting, pour baking chips into a large, heat-safe bowl. Bring heavy cream to a simmer in a small saucepan over medium-low heat, stirring frequently. Once cream begins to bubble and steam, remove from heat and pour over baking chips. Place a clean kitchen towel over the bowl, and allow to sit undisturbed for five minutes.
- After five minutes, remove towel and begin to stir ganache slowly with a whisk. Continue whisking until smooth and velvety.
- At this point, you can use the ganache right away if you want a simple glaze. If you want a whipped frosting, however, the ganache needs time to cool and thicken. Allow the ganache to thicken on the counter at room temperature, and after about 2 hours it should come out looking like this.
- While ganache is cooling, begin making cupcakes. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
- Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
- Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
- Once ganache has thickened, beat over medium speed with an electric mixer until frosting is lighter in texture and color, about 3-4 minutes.
- Frost cupcakes with a piping bag or simply dollop on with a spoon. Top with decorations of your choosing if you wish. I used some sprinkles and fun Ghirardelli Valentine's Day Impressions chocolates. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cupcakes
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 36mg | 12% |
| Sodium | 157mg | 7% |
| Potassium | 178mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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