Chocolate Cupcakes

This is another recipe that I've tried from Yummy Mag. It has always been a favorite among my friends and co-workers when I bring this to office activities and other gatherings.

The recipe said that Prep Time is only 15 minutes. After trying this out for a couple of times, it usually takes about 25-35 mins of prep time for me. Cook time is approximately 20 mins. And it makes around 24-30 cupcakes.

The original recipe is actually called Belgian Chocolate Cupcakes since it uses Belgian Chocolate. Since I can't find Belgian Chocolate anywhere in Dumaguete, I have to settle for normal bittersweet chocolate. But it's still yummy anyways, so I don't mind.

1/2 cup butter, melted

100 grams bittersweet chocolate, chopped

1/4 cup butter

1 1/4 cups sugar

2 eggs

2 tablespoons cocoa powder

1 tsp vanilla

1 3/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup milk

• In a small pan, melt butter. Stir in chopped chocolate and whisk until blended. Set aside.
• Preheat oven to 350 deg F.
• In a mixing bowl, cream together butter and sugar.
• Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
• Add melted chocolate.
• Combine dry ingredients and stir into creamed mixture alternatively with milk.
• Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
• Bake for 15 minutes or until toothpick inserted in the middle comes out clean.
• Cool before frosting.

For the chocolate ganache:

2 cups cream

400 grams bittersweet chocolate, chopped

• Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate.
• Whisk until smooth.
• Cool until thick and use to frost cupcakes.