|Mocha Chip Cupcakes|
My idea of a Valentine Cupcake- to my mocha cupcake batter, I added a cup of dark chocolate mini morsels. Then after they are thoroughly cooled, I slathered on a layer of chocolate ganache over the cupcakes and sprinkled them with heart-shaped candy sprinkles.
Hope your Valentine's Day was happy!
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a measuring cup, combine the milk and brewed coffee. In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2-3 minutes. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about ½ to ¾ full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16-20 minutes (book says 22-24 minutes, mine were done at 16). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
1 cup heavy cream
12 ounces of semisweet chocolate chips
1 teaspoon vanilla
Put the chocolate in a heat-proof bowl.
Bring the cream to a simmer in a saucepan. Pour the cream on the chocolate and wait for a minute and mix till the chocolate is melted and smooth. Leave the chocolate ganache at room temperature till thickened. Whip the ganache until fluffy.
Frosts up to 18 cupcakes