Dark Chocolate Cupcake
w/ Creamy Dark Chocolate Ganache
(makes 18 cupcakes)
- 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup milk (I used Low-fat milk instead of the suggested water from the box recipe)
First, put the oil in the bowl mixer. At low to medium speed, add the eggs one at a time (incorporate each egg well before adding the next). Then add the milk and incorporate well. Finally, sift the cake mix in the bowl, one cup at a time, mixing in between. (yes, you should sift the cake mix). =) Once the cake mix is almost all incorporated, stop the mixer, and continue to incorporate batter with a spatula. (This helps to prevent over-mixing). Divide batter into cupcake pans lined with cupcake liners. Bake in a preheated oven at 350 F, for 12 minutes. Check done-ness with a toothpick, should come out clean. Let cool in a wire rack.
Your cupcake should come out moist and soft.
Onto the ganache recipe, which I pretty much modified from this awesome cake book I've had for awhile.
Dark Chocolate Ganache Ingredients
- 1 cup heavy cream
- 1 cup of Hershey's Dark Chocolate Chips
- 2 Tbsp confectioner's sugar
Let the ganache cool a bit. Maybe 5 minutes. Once it's cool enough, Dip each cupcake into the ganache and decorate cupcake however you like. I went with a simple dark chocolate chip on top of each cupcake. But you can also use chocolate sprinkles or chocolate shavings. YUM!
best chocolate cupcake I have ever ever made, just because of that creamy ganache! I think that really topped off the cake fairly well. Goes much better than any butter cream frosting out there, in my opinion.
WARNING: Try to share, or else you will eat them all!