“Better Than Everything Cupcake” Triple Chocolate Cake with a Chocolate Ganache Frosting
For the catering event the other night I took two of my favorite recipes and put them into one glorious cupcake. This is the kind of cupcake that gives you chills because it’s so delish!
What You Need For The Cake:
1 package Dark Chocolate cake mix (Devil’s Food is what I used)
1 package instant chocolate pudding
1 small carton sour cream
4 eggs
½ cup oil
½ cup warm water
1 large package chocolate chips
Preheat oven to 350 degrees.
1. Beat all ingredients (except chocolate chips) with electric hand mixer. Fold in chocolate chips after the other ingredients are well blended.
2. Pour into cupcake tins lined with baking cups. Fill each cup a little more than half way.
3. Bake for 45 minutes. Stick a toothpick into the cupcakes to be sure they are completely baked, the toothpick will come out clean if completely baked. If not, place in oven for another 15 minutes.
4. Set aside to cool.
What You Need For The Frosting: (Thanks to Smitten Kitchen for a great frosting recipe)
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/2 stick (1/4 cup) unsalted butter
“Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth”
“Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly.”
Once the cupcakes have completely cooled, frost the cupcakes. You can either spread the frosting using a spatula or pipe the frosting using a pastry bag or ziplock bag.
2 years ago