There nothing like dark chocolate cupcakes to cure all your worries. This week was particularly stressful in terms of life/work...the future! I've officially had to accept that I'm a grown-up and pretty soon I'll be venturing off into a new adventure (details soon)! And unfortunately, this adventure comes with additional responsibilities. But it's time I start actually working towards some sort of future, rather then letting life take it course. So I'm excited and nervous, but I have no doubts about my success. But with all change come a need for some serious comfort food. These cupcakes take me back to my childhood (especially the sprinkles :)). The perfect tool to eat all my emotions! And the recipe is so foolproof, you'll never use boxed mix again!
For the Cupcakes
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup Hershey’s special dark cocoa
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- 1/4 cup sour cream
- ¼ cup butter (soft at room temperature)
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup boiling water
For the ganache frosting
- 4 oz dark chocolate
- 4 oz milk chocolate
- 1 1/2 sticks of butter - cut into small pieces
For the Cupcakes
- Preheat oven to 350F.
- Line cupcake pan with cupcake liners
- Mix teaspoon of instant coffee powder with boiling water and set aside.
- Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl and beat on medium low until throughly combines.
- Mix sour cream, butter, egg, sugar and vanilla together in a separate bowl.
- Combine the sour cream and flour mix. Beat on low for 2 -3 minutes.
- Slowly add the coffee to the mix. Beat on high for 1 minute.
- Pour batter into cupcake liners.
- Place in the oven and bake 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
For the frosting
- Create a double boiler(Take a pot of water and top it with a steel bowl - you want the bowl to fit well at the top and the bottom of the bowl should not touch the water).
- Bring the water in the double boiler to a boil and then reduce the heat.
- Add the chocolate and butter to the top bowl and stir constantly until they are melted and well mixed.
- Remove the top bowl from the water and continue to stir the frosting until it cools a little.
- Pour on top of the cupcakes and let cool.
- I add a dollop of leftover butter cream on top of the cupcakes - Its the perfect way to cut the rich chocolate flavor!