Ingredients:
1 cup (120g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup (120ml) heavy cream
1/2 cup (120g) semi-sweet chocolate chips
1 cup (240ml) heavy cream, whipped for topping
1/4 cup (60g) chocolate chips, for garnish
Additional chocolate chips for garnish
Directions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a separate bowl, mix the melted butter and sugar until well combined. Add the eggs one at a time, followed by the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
While the cupcakes are baking, heat 1/2 cup of heavy cream in a small saucepan until just simmering. Remove from heat and stir in the semi-sweet chocolate chips until smooth and glossy.
Once the cupcakes are done, let them cool slightly before using a small spoon to create a well in the center of each cupcake. Fill the wells with the prepared chocolate ganache.
Top each cupcake with a generous dollop of whipped cream and drizzle with additional melted chocolate. Garnish with a few chocolate chips.
Enjoy
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