Chocolate is probably my biggest weakness. I have willpower around a lot of food, but if there is chocolate around I get weak in the knees and I tremble a bit if I try not to eat it. So when I decide to make anything chocolate I just know that I am going to have to give in to my temptations and enjoy it.
Today was one of those days that I had to give in to my chocolate cravings and make something special for a very special someones birthday. Want to take a guess who has a birthday today? It’s Mr. Mother Thymes forty six birthday. My husband is my rock; the light of my life; my best friend and a wonderful father to our beautiful twins. I am so blessed to have him in my life.
For his special birthday I made him his favorite dessert, Chocolate Cupcakes with Chocolate Ganache Icing. These decadent cupcakes are moist and delicious and filled with whipped chocolate ganache.
These are simple to make. A few key ingredients are blended together to create these cupcakes. If you have never made ganache before, it is not intimidating to make and only requires two ingredients, semi sweet chocolate chips and heavy cream. You want to get good quality semi sweet chocolate chips. When I was recently purchasing some at the market, I was comparing ingredients in the different brands and you definitely want to stick with one that is has the first ingredient as semi sweet chocolate.
If you like to try different chocolate cupcake recipes, I encourage you to try these. They are perfect to satisfy your sweet tooth or if you have a special someones birthday to celebrate too.
Chocolate Cupcakes with Chocolate Ganache Icing
Makes 12 cupcakes
1 ¼ cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) butter, melted and cooled
½ cup brown sugar
½ cup white sugar
1 teaspoon vanilla
¾ cup milk
½ cup semi sweet chocolate chips
Preheat oven to 350 degrees. Line 12 cup cupcake pan with paper liners.
In a medium bowl, mix together flour, cocoa powder, baking soda, baking powder and salt and set aside.
In a separate bowl using an electric mixer stir butter together with sugars. Beat in egg and vanilla. Add in flour mixture, alternating with milk until all is combined and blended. Stir in semi sweet chocolate chips. Pour ⅔ full in to lined cupcake liners. Bake for 18-22 minutes until cake tester comes out clean. Cool pan on wire rack.
2 cups heavy cream
16oz (2 cups) semi sweet chocolate chips (high quality with first ingredient is semi sweet chocolate like Nestle)
*see notes below for amount to use if not making Whipped Ganache Filling
In a medium saucepan over medium heat bring heavy cream to a boil. As it begins to boil, turn off heat and remove from burner and add in semi sweet chocolate chips. Give it a quick stir to coat chocolate in cream and let sit for 3 minutes. Stir mixture until chocolate is melted and blended. Let cool, stirring occasionally.
Whipped Ganache Filling Directions
Using an electric or stand mixer on medium high speed blend 1 ½ cups of cooled ganache for 5 minutes until soft peaks form. Using a spatula place in to pastry bag and pipe in to the centers of cooled cupcakes. If extra whipped ganache is left, spread a light coating of whipped ganache on top of cupcakes. Place in refrigerator for 15-20 minutes until set.
Place remaining cooled ganache is a shallow bowl. Dip tops of cupcakes in to ganache and spin tops to coat entire top. Gently turn over and place on tray or wire rack. Continue to coat remaining cupcakes. If desired, sprinkle chocolate shavings on top.
Place in refrigerator until ganache has set.