Chocolate Cupcakes
with chocolate ganache frosting & sea salt
THE RECIPE
INGREDIENTS:
- For cupcakes:
- 3oz Vegetable oil
- 1/2 cup Dutch-process cocoa powder
- 1 2/3 cup Cake flour
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 1/4 cup Sugar
- 8oz Milk
- From your pantry:
- 2 Eggs
- For frosting:
- 8oz Heavy Cream
- 12oz Semi-sweet Chocolate
- 1 cup Confectioner’s Sugar
- 1 tsp Vanilla extract
- Provided:
- Piping bag
- Cupcake cups (18)
ABOUT RECIPE:
Dark chocolate cupcakes are topped with a whipped chocolate ganache frosting and sprinkled with sea salt for the perfect finish.
BAKING ADVICE:
BAKING HACKS
Cupcakes taste best within a day or two of baking, but you can store the cakes and icing separately in the refrigerator for up to three days.
BAKING PAN ADVICE
No need for a cupcake pan for this one! Our decorative paper cups are oven - and freezer - safe. Biodegradable and eco-friendly, they’re great for gifts and parties.
YOUR INGREDIENTS
STEP 1
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat the oven to 350°F. Take 2 eggs out of your refrigerator. Heat heavy cream in a small saucepan on medium heat until it *just* boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-mesh sieve into a large bowl with chocolate.
STEP 2
Using a whisk, slowly stir the cream and chocolate together until it is completely melted. Add the vanilla extract and stir again. Use a spatula to mix every few minutes or until the mixture has become a thick pudding-like consistency. Set aside for use in Step 5. In a small bowl, whisk together the milk and cocoa powder. Mix until smooth and there are no clumps.
STEP 3
Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside. In a large bowl, using an electric mixer on medium speed, beat sugar and oil until combined (2 minutes). Add eggs, scraping down sides to incorporate fully. Reduce speed to low. Add flour mixture and cocoa-milk mixture, alternating both in small batches, until *just* combined.
STEP 4
Divide the batter evenly among cupcake cups, filling each two-thirds full. Place on a baking sheet and bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool on a wire rack.
STEP 5
Sift confectioner’s sugar over a bowl and set aside. With a whisk or electric mixer on medium speed, beat ganache (heavy cream-chocolate-vanilla) mixture for a minute. Slowly add in confectioner’s sugar, and continue to beat until fully incorporated and airy. Chill for 5 minutes.
STEP 6
Frost cooled cupcakes using piping bag provided. To fill the bag, fold over the top to form a cuff, scoop in frosting, then unfold and twist to push frosting down, releasing any air bubbles. Follow a circular motion by starting from the outside and working inwards with frosting. Top with flaked sea salt and chill for 20 minutes before serving to allow the frosting to set. Enjoy!
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