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)
Directions
- 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
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