passionforbaking2

Good morning everyone, the weekend is here again.

It’s been a while since my last cupcake post so here we go: Sprinkles Chocolate Cupcakes.

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Sprinkles chocolate cupcakes (24)

  • 1/2 cup (115 g) unsalted butter
  • 1 1/4 cup (280 g) regular sugar
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract
  •  1 1/4 cup (160 g) all-purpose flour
  • 1/2 teaspoon baking soda
  •  (60 g)  100%  good-quality cocoa powder
  • 1/4 teaspoon salt
  • 1 cup (225 ml) milk

Preheat oven to 350°F (180 °C). Sift the flour, baking soda, cocoa powder and salt into a bowl, then sift it again for extra added air. Set aside.

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Put the butter and sugar into a mixing bowl and beat until fluffy – about 3  minutes.

Add the eggs one at a time, beating between each addition. Add the vanilla with the last egg, beating until just combined.

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After sifting the flour, baking soda, cocoa powder and salt at least twice, tip it into the mixing bowl with the milk and beat until everything is well blended.

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Line two 12-hole cupcake trays with paper cases, and use an ice cream scoop to divide the batter equally among them.

Bake the first pan in the middle of the 350 °F (180 °C) oven for about 18 minutes.

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Leave to cool while the second pan of cupcakes is in the oven.

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CHOCOLATE GANACHE ICING

  • 13 oz. (370 g) dark chocolate
  • 1 cup + 1 tablespoon (250 ml) heavy cream

Put the chocolate and cream into a bowl suspended over a saucepan of simmering water. Stir until the chocolate is melted and the ganache is smooth and shiny.

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Dip the cupcakes into the chocolate ganache and twist them slightly to help the ganache cover all over.

Sit the cupcakes upright for the ganache to set.

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Leave them for a little while before sprinkling with lots of chocolate sprinkles, I use Dr. Oetker’s.

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I hope I was able to tempt you..

Hugs from me to you.

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