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.
