Very Chocolate Cupcakes

It's my Niece's 9th birthday tomorrow and she had a very special request. "Chocolate Cupcakes with Chocolate Frosting, sprinkles and a candle on each one." Sometimes instead of something fancy, you want a classic. So, to make them extra special, I decided to make Devil's Food Cupcakes filled with Ganache and topped with Chocolate Best Frosting I've Ever Had. Oh and sprinkles, as requested. 

These are definitely, Very Chocolate Cupcakes.

I feel slightly bad that my niece requested these cupcakes. Let me explain. Every year my sister makes a special birthday cake for her children. They are always really elaborate and themed to her children's hearts desire. From tornado alley cakes, to spiderman, to barbie, they are very creative and my sister enjoys every second of it. So, this year when asked what the soon to be nine year old wanted, she replied "Can Aunt Kelly make me cupcakes?" It must have hurt a little bit to be passed over for the Aunt.

I say slightly, because I very much want to make my niece cupcakes and am overjoyed she requested that I do.  



Devil's Food Cupcakes
adapted from Martha Stewart

preheat oven to 375 degrees

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

1/4 tsp espresso powder

12.5 ounces all-purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 cup unsalted butter

1 3/4 cups caster sugar

3 large eggs, at room temperature

2 tsp vanilla bean paste/extract
2/3 cup sour cream, at room temperature

1. In a small bowl, combine cocoa, espresso, and hot water until smooth. In a medium bowl, combine flour, baking soda, baking powder, and salt; set aside.
2. In a medium saucepan, combine the butter and the sugar over medium heat. Stir until the butter is melted. Remove the mixture from the heat and transfer to the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-low speed, 4-5 minutes, until the mixture is cooled. 
3. Mix in the eggs, one at a time. Mix in the vanilla and then the cocoa mixture and beat until incorporated. 
4. With a wooden spoon stir in the flour mixture in two batches, alternating with the sour cream, until just combined.

Fill liners to about 2/3 full. Makes 24 cupcakes. Bake for about 15 minutes or until tester comes out clean. Set aside to cool.

Ganache

8 oz. dark chocolate (chips or small chunks)
2/3 cup heavy whipping cream
1 tbsp caster sugar
1 tbsp butter

1. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. 
2. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (10 seconds). 
3. Add sugar and butter. Stir until butter is melted and incorporated.

Core cupcakes and fill with desired amount of ganache.

Chocolate Vanilla Bean Frosting

adapted from Best Vanilla Frosting I've Ever Had

5 tbsp flour
1 cup whipping cream
1 tsp vanilla bean paste
1 tsp vanilla
1 cup butter (2 sticks)
1 cup caster sugar (not powdered sugar)
1/4 cup Dutch-processed cocoa powder
salt to taste

1. In a small saucepan, whisk flour into cream and heat, stirring constantly, until it thickens. About 8 minutes. Do not burn or boil.
2. Remove from heat and let it cool to room temperature. Stir in vanillas. This mixture must be completely cooled in order for the frosting to work.
3. Cream the butter and sugar together until light and fluffy. Then add the cooled cream mixture and beat until it all combines and resembles whipped cream. 
4. Add cocoa and salt whipping until its light and fluffy.

Pipe unto cupcakes, add sprinkles if desired.