a couple of weeks ago i had the honor and pleasure of baking 100 mini cupcakes (50 chocolate & 50 red velvets) and 120 macarons (these photos to come later in another post when i have time) for one of my coworker's friend's wedding reception. the friend wanted to have a dessert table and have these goodies there. so with that said, i got baking a couple of days leading up to the big day. of course, not these cupcakes. these babies were made the night before/morning of the reception. i have to say they turned out beautifully and tasted yum!
below's the recipe should you be interested in making some yourself. i absolutely love this recipe. it has been my go-to chocolate cupcake recipe ever since i discovered it within the last year. it's also an egg-free recipe so it's perfect for anyone who's got an egg allergy. definitely cannot beat that. enjoy! oh, and if you do make some, please feel free to share your thoughts on it and how they turn out! ;)
now, that's A LOT of chocolate cupcakes eh? and did i mention, they're eggless?! yup, so eat up! :)
a closer shot of these yummy one bite (or two!) cupcakes
i absolutely love this cake recipe. they turn out perfect every time and the chocolate ganache is just delish, especially for chocolate lovers.
mini chocolate cupcakes with chocolate ganache
cake recipe from here and ganache recipe from sweet savory life
chocolate cupcakes:
1-1/2 cups flour
1 cup granulated sugar
1 tsp baking soda
1 tsp salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 tsp vanilla extract
1 tbsp vinegar
chocolate ganache:
12 oz chocolate, chopped into small pieces
1 cup heavy cream
directions:
for the cake: mix all ingredients together until moist and well blended. put in mini cupcake cups and bake for 17-18 minutes at 350 degrees F.
for the ganache: place chocolate pieces in a large bowl. heat heavy cream on medium high until it comes to a boil. remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. allow ganache to completely cool and set up. when you are able to spoon the ganache and it can hold its texture, it is ready for piping. pipe/frost and enjoy!
chocolate cake recipe makes 50 mini cupcakes (or 16 regular ones). ganache recipe makes 1-1/2 cups.
these cupcakes were freaking delicious and so easy to make thank you!
ReplyDeleteThanks! These have been my go-to chocolate cupcake recipe. I love it!
DeleteI've featured this recipe on my blog, hoping that you don't mind, but if you do, please contact me and I'll remove it. All the best.
ReplyDeleteHi Vera. Go right ahead. Thanks for the feature and link back. :)
Deletethese do look great but I'd really prefer not to use OIL. Can I replace it with something (melted butter??) and still get the moistness of these???
ReplyDeleteHi there. Yes, you can certainly substitute melted butter for the oil if you like. Just keep in mind the cake will have a richer, more buttery flavor than if it was with oil. I'd recommend using unsalted butter instead of the salted kind. But if you don't have unsalted butter, then you'll have to make do with the salted butter and skip the added salt that the recipe calls for. For the substitution, you'd want to do 4 parts butter to 3 parts oil otherwise you may get a drier cake if you do equal parts. In this case the recipe calls for 1/2 cup oil which means you'll need 2/3 cup melted butter. Make sure the butter is melted and cooled slightly before using it. Other substitutions you can use are applesauce or mashed bananas (lower fat options). But I think those still recommends adding a little bit of oil (or butter) and not completely a whole substitution. Plus I'm not sure how that will turn out as I don't often bake with lower fat options. Good luck and let me know how these cupcakes turn out if you make them. And thanks for stopping by!
DeleteDoes the batter freeze well? Or how long can it be refrigerated?
ReplyDeleteThanks for the easy recipe! They're in the oven now :)
This is the greatest chocolate cupcake recipe ever! I've been searching for a good recipe for months and these are EXACTLY what I imagined. So fluffy and perfect and rich with chocolate, not to mention super easy. Thank you so much!
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ReplyDeletehi your cupcakes look delish 😍 how long does this c.cakes and ganache last ?refrigerated and room temp. .. hope you help me ;) thank you so much 😊
ReplyDeleteHi Lexie. I usually go by the 3 days rule. After the cupcakes are baked and frosted I keep them covered and try to eat them within 3 days. Anything beyond 3 days I usually throw out. Room temperature or refrigeration, it really depends on the environment. If it's not too hot, leaving it unrefrigerated is fine but again, just use precaution. Otherwise you can refrigerate it, just be sure to take it out sometime before to let the cake get to room temperature before consuming so the ganache isn't too hard. Hope that answers your question and thanks for stopping by.
DeleteThanks a lot mzrichee ;)
DeleteIs the flour plain or self raising?
ReplyDeleteHi, the flour is plain, the all-purpose kind.
DeleteHi! What type of chocolate would you recommend for the ganache? Thanks!
ReplyDeleteHi! It's up to you what you like. I think for these I used semi-sweet chocolate. It's not too sweet nor is it bitter.
DeleteI do not have Heavy Cream on hand. Do you think whole milk would be an okay substitute?
ReplyDeleteHi. I've never used whole milk as a substitution before so I can't say how it'll turn out exactly. But a quick search said you can substitute ¾ cup milk and ¼ melted butter thoroughly mixed for heavy whipping cream. I won't whip or anything but I think for this ganache recipe it might be okay? Could be worth a try. Maybe even just a small sample as a test. Good luck! I'm curious to find out if it worked or not.
DeleteI will give it a try. Thank you for the quick response!
DeleteHow many cupcakes does the ganache recipe frost? Does it need to be doubled?
ReplyDeleteHi. I'm sorry I can't remember. It depends on how much you put on the cupcake. If you're generous with your frosting, you may need to make another batch, or if you're making more than the 16 or so cupcakes the recipe calls for. Otherwise it may be enough? Hope that helps!
DeleteWhat kind of vinegar do you use for this? Interesting ingredient. Thanks
ReplyDeletedistilled white vinegar should be fine.
DeleteDo you think this recipe could be cut in half for 25 cupcakes?
ReplyDeletemost definitely!
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