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Chocolate Cupcakes

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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

  1. CUPCAKES: Preheat the oven to 350°F
  2. Line a muffin tin with cupcake liners
  3. In a large mixing bowl combine dry ingredients together
  4. Add 8 oz. of buttermilk and butter slowly. Beat on medium for 2 minutes
  5. Add remaining 1/2 cup of buttermilk, eggs and vanilla. Beat an additional 2 minutes
  6. Pour batter into cupcakes liners, filling halfway
  7. Bake until cake springs back to touch. Set aside to cool.
  8. FROSTING: Combine egg yolks, sugar and vanilla
  9. Heat over simmering water and beat until 183°F
  10. Remove from heat and plate in making bowl and beat until cool and tripled in volume
  11. Combine chocolate with 4 oz. butter and melt
  12. Add the melted chocolate butter mixture to the egg fixture
  13. Add in the remaining 8 oz. of softened butter and whip till ready to use
  14. Pipe onto cupcakes and dust with Sweet Ground Powder for a velvet finish