The Story:
Every wedding that has cupcakes, needs a chocolate-chocolate cupcake. And this is always my go-to recipe. The chocolate buttermilk cake has a little kick from the cinnamon, the rich chocolate ganache adds a special touch, and the chocolate buttercream is smooth as silk.
My Favorite Chocolate Cupcake
Ingredients
Chocolate Cake:
- 1 box Devil's Food Cake Mix
- 3 eggs
- 1/2 cup oil
- 1 cup buttermilk
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
Chocolate Ganache:
- 1 cup chocolate chips
- 1/4 cup whipping cream
Chocolate Buttercream:
- 1/2 cup butter softened
- 8 oz cream cheese softened
- 2 teaspoons vanilla extract
- 2/3 cup unsweetened cocoa
- 2-3 cups powdered sugar
Instructions
- 1. Preheat oven to 350 degrees and line pans with cupcake liners.
- 2. Sift cake mix into a bowl and set aside.
- 3. In a large bowl, whisk eggs, oil, buttermilk, sour cream, vanilla extract and cinnamon together.
- 4. Add cake mix and stir until smooth.
- 5. Fill cupcake liners 3/4 full and bake for 17-22 minutes, or until an inserted knife comes out clean.
- 6. Ganache: Once your cupcakes are cooled, place your chocolate chips in a heat proof bowl with whipping cream. Microwave for 20 seconds, remove and stir. Continue to microwave in small increments until smooth.
- 7. Dip the tops of your cooled cupcakes into the ganache and let set.
- 8. Buttercream: Beat butter and cream cheese for 2 minutes. Scrape bowl and let beat again. Add vanilla extract and cocoa, beat well. Slowly add powdered sugar until you reach your desired consistency. Add 1 tablespoon of milk if it becomes too thick.
- 9. Pipe buttercream over ganache once it has set and top with chocolate shavings.
