Buttermilk Chocolate Cupcakes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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A sexy chocolate chocolate not-too-sweet-cake that can easily be made into cupcakes. For a half sized cupcakes the yield is about 50 or so and the cooking time is about 25 minutes. Ingredients:
6 oz unsweetend chocolate |
8 oz softened unsalted butter |
1 3/4 c packed brown sugar |
3 eggs |
1 tsp vanilla extract |
1 1/2 cup all purpose flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/8 tsp salt |
1 cup buttermilk |
Directions:
1. melt the chocolate.
2. cream the butter and sugar together then add the eggs one by one, beating well after each addition.
3. add the vanilla and chocolate and mix well.
4. sift together all the dry ingredients and add them in 1/3rds, alternating with the buttermilk.
5. You can also add some good quality chocolate chips if you like.
6. grease and flour a 10″ springform pan, you can line it with parchment if wanted but this is not essential.
7. Bake the cake at 350F for around 45 minutes until a skewer inserted into the middle comes out clean.
8. Ice this with a good ganache: boil 250 ml of cream and pour over 150 gms of quality dark chocolate that has been chopped.
9. After 5 minutes, mix well and let cool.
10. When cold, beat well with an electric mixer until the ganache is the consistency of whipped cream.
11. Ice the cake only when completely cold.
12. Sprinkles or draguees optional.
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