Buttermilk Chocolate Cupcakes with Whipped Ganache Frosting
Moist chocolate cupcakes topped off with a decadent Ghirardelli dark chocolate ganache frosting.
Add a Ghirardelli Impressions chocolate for the finishing touch, and you have the perfect Valentine’s Day treat!
- Kenneth L Brotzel
– all purpose flour – granulated sugar – unsweetened cocoa powder – salt – baking soda – baking powder – vanilla extract – eggs – buttermilk – vegetable oil – hot water
To make ganache frosting, pour baking chips into a large, heat-safe bowl. Bring heavy cream to a simmer in a small saucepan over medium-low heat, stirring frequently.
After five minutes, remove towel and begin to stir ganache slowly with a whisk. Continue whisking until smooth and velvety.
While ganache is cooling, begin making cupcakes. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners and set aside. In a large bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder. Mix well.
Add in vanilla, eggs, buttermilk, and vegetable oil mixing until smooth. Pour in hot water and mix well. Batter will be very thin.
Pour batter into prepared cupcake liners, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.
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