

Chocolate Cupcakes

Servings: 12 cupcakes
Ingredients
- 8 oz Cake flour
- 12 oz Ghirardelli Sweet Ground Chocolate & Cocoa
- 8 oz Sugar
- 1 tsp Baking soda
- 1/2 tsp Salt
- 12 oz Buttermilk
- 8 oz Butter (softened)
- 4 Eggs
- 2 1/2 tsp Vanilla Extract
- 8 Egg yolks
- 8 oz Sugar
- 1 tsp Vanilla Extract
- 11 oz Ghirardelli Dark Chocolate Wafers
- 4 oz Butter
- 8 oz Butter (softened)
Method
-
CUPCAKES: Preheat the oven to 350°F
-
Line a muffin tin with cupcake liners
-
In a large mixing bowl combine dry ingredients together
-
Add 8 oz. of buttermilk and butter slowly. Beat on medium for 2 minutes
-
Add remaining 1/2 cup of buttermilk, eggs and vanilla. Beat an additional 2 minutes
-
Pour batter into cupcakes liners, filling halfway
-
Bake until cake springs back to touch. Set aside to cool.
-
FROSTING: Combine egg yolks, sugar and vanilla
-
Heat over simmering water and beat until 183°F
-
Remove from heat and plate in making bowl and beat until cool and tripled in volume
-
Combine chocolate with 4 oz. butter and melt
-
Add the melted chocolate butter mixture to the egg fixture
-
Add in the remaining 8 oz. of softened butter and whip till ready to use
-
Pipe onto cupcakes and dust with Sweet Ground Powder for a velvet finish