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.
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.
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.
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.
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.
Leave to cool while the second pan of cupcakes is in the oven.
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.
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.
Leave them for a little while before sprinkling with lots of chocolate sprinkles, I use Dr. Oetker’s.
I hope I was able to tempt you..
Hugs from me to you.