This week has been lacking in many things: sleep, sleep, sleep, sleep, and chocolate. Considering the massive amounts of homework that I have, I can really only fix the lack of chocolate.
In order to satisfy my intense longing, I decided that I was going to make some cupcakes. My favorite thing to bake, by far, is cupcakes. I honestly cannot think of anything that is better than a mini-cake topped with copious amounts of icing. It sounds like a little piece of Heaven, if you ask me.
Originally, I was a little skeptical about making dark chocolate cupcakes. Not because I don’t like dark chocolate, but more because other people don’t like dark chocolate (it’s weird, I know). However, my Mom and I both adore it.
But when I tasted these moist, delicious cupcakes, all doubts were erased. The dark chocolate wasn’t overly powerful, and it added a nice zing to the cupcakes.
The batter alone was enough to send me into a sugar-craze. Of course, I’ve learned to not really trust batters. More often that not, they’re really misleading. Sure, it tastes great when you put the batter in your mouth. But something about baking the batter (sometimes) makes it extremely unappetizing.
Maybe that’s just been my experience. It’s not like I’m admitting to experimenting in the kitchen. Not me. Never.
Now that I think about it, that’s only really true for actual food. Needless to say, cheese doesn’t always taste good on everything.
Either way, I think that this was the perfect recipe to start me off on my baking extravaganza. There’s nothing better than having a cake that doesn’t fall. Not that my attempt at making a mint-chocolate cake failed or anything. I’m definitely not bitter. And I’m definitely not upset.
Who am I kidding? I’m still upset about that cake, and I made it like two months ago. I’m obsessed with everything chocolate and everything mint. Of course my attempt to combine the two would end in bitter disappointment.
But I digress.
These cupcakes were delicious, moist, and crumbly. My three favorite adjectives when it comes to cupcakes. Oh, and chocolate. I cannot forget chocolate.
The best part about actually starting my blog is knowing that I finally finished my paper to accompany it. Two tedious hours spent in front of the computer only to come out with a paper with bad wording and choppy sentences. My effort makes up for it, right?
I think my favorite part of the cupcake (as well as other people’s favorite) was the white chocolate ganache. This was my first time ever tasting (or making) ganache. Despite the fact that I have nothing to base it on, I’m still fairly impressed. Mind you, it took like 1 hour to boil, I still enjoyed it. (I eventually kicked it up to medium). Maybe that was a mistake, but I don’t know. And I certainly don’t care.
Maybe I’ve found my new obsession. Just maybe.
I find myself proofreading this post as I make it. At this point, I’m half-asleep, but somehow trudging through this post. The only thing keeping me alive at this point is the promise of a Mexican casserole with some pico de gallo. Nothing like a little spice to keep you going.
I think my next recipe is going to involve mint. I definitely need to get back on my mint-kick. I have a bottle of peppermint extract and a bag of Andes peppermint chips calling my name. “Savannah, we need for you to add us into a delicious cake and douse us in chocolate. Please. We beg of you!” Being the caring and loving person that I am, I must agree to their requests. What kind of baker would I be if I didn’t?
I found this recipe on How Sweet It Is. I have this site bookmarked, and I am obsessed with it. Right after I check Facebook, Twitter, and NPR in the morning, I always check this site.
This recipe originally had candied bacon on top, but I left it out. I know that some of my friends (Ashley) would have enjoyed the bacon a lot. However, I decided that after my one year Veggiversary, I was going to continue with my goal.
Dark Chocolate Cupcakes with White Chocolate Ganache
Makes 12 cupcakes
Ingredients for Cupcakes:
- 1 and 1/8th cups all purpose flour.
- 1/4 cup dark chocolate cocoa power (I used Hershey’s).
- 1 and 1/4 teaspoon baking soda.
- 1/2 teaspoon of salt.
- 3/4 cup of brown sugar.
- 1 egg.
- 1 teaspoon vanilla extract.
- 1/2 cup milk.
- 1/2 cup and 1 tablespoon heavy cream.
- 1/2 cup of butter, melted (I used unsalted).
- 2 tablespoons sour cream (I used all natural).
Directions for Cupcakes:
- Preheat oven to 350 degrees.
- Whisk together the egg and brown sugar until there are no lumps remaining.
- Add in milk, cream, butter (cooled so it doesn’t cook your egg), and vanilla and mix until combined.
- Stir in the sour cream.
- Sift the dry ingredients together (flour, cocoa powder, baking soda, and salt).
- Add dry ingredients to wet ingredients and mix until the batter is smooth.
- Add batter to muffin tins.
- Bake for 15-18 minutes (depending on your oven) and let cool before frosting.
Ingredients for White Chocolate Ganache:
- 1/2 cup of heavy cream.
- 6 oz. of white chocolate chips (I used Nestle.)
- 1/2 tablespoon of butter (unsalted).
Directions for Ganache:
- Heat a saucepan on low heat and add heavy cream (or do like I did and wait an hour for it to boil to no avail and end up cranking it up to medium. Or not.).
- Wait for cream to come to a boil and remove immediately.
- Add chocolate chips to a separate bowl and pour the cream over them.
- Stir in the butter.
- Once combined, put a piece of plastic wrap over the bowl and refrigerate for 30-60 minutes (I waited for 30 because I’m impatient).
- Frost the cupcakes and refrigerate them for 15-20 minutes so the ganache has time to set (or just eat them immediately).
Time Spent: 30 minutes for prep, 18 minutes for cupcakes, 1.5 hours for ganache, 30 for ganache cooling, 30 for cupcake cooling~ 3 hours. I know that’s a really long time for cupcakes, but I’m not very speedy due to my lack of…speed.