For this attempt I used some of my favorite recipes that I have gotten online to make these, don’t worry I’m linking the people that I got the recipes from.

I’ve been looking forever for the perfect chocolate cupcake recipe, I thought it would be the Hersey’s recipe but it’s not. Anyways on to the cupcakes!

Chocolate Cupcake
(taken from livejournal’s Bake! Bake! Bake!)

• 2 cups (500 mL) all-purpose flour
• 2 cups (500 mL) sugar
• 1/2 cup (125 mL) cocoa powder
• 2 teaspoon (10 mL) baking soda
• 1 tsp (5mL) baking powder
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) vegetable oil
• 2 eggs
• 2 cups (500 mL) of butter milk
• 2 teaspoons (10 mL) vanilla

 

Directions

1. Preheat oven to 350 degrees (180 degrees Celsius).
2. In mixer, on low speed, mix together flour, sugar, cocoa powder & salt. 
3. Add oil, eggs, buttermilk and vanilla.
4. Increase speed and beat for 2 minutes, until well combined.
5. Spoon into 20 paper-lined muffin cups, filling halfway.
6. Bake for about 25 minutes** or until tops are firm and tester comes out clean. Thentransfer to rack and cool completely.

**Mine took 16 minutes, so keep an eye on yours.

Cream Filling
(From Bake & Destroy)

• 1/2 cup sugar
•  1/3 cup milk
•  2/3 cup shortening
•  1/4 tsp salt
•  1 tsp vanilla
•  1 Tbs water
•  1/2 cup confectioner’s sugar

 

Directions

1. Beat all of the ingredients except the confectioner’s sugar in a stand mixer for 7 minutes. **She says this because standing around for 7 minutes is a pain, but since I don’t have a stand mixer I was standing around for 7 minutes with my hand mixer.

2. Add the confectioners sugar & beat 5 minutes more. *I need to invest in a stand mixer.

3. Fill a pastry bag fitted with a plain round tip with the cream and poke the tip into each cupcake, squeezing and twisting. Don’t overfill them or they’ll crack. **I used a sandwich bag & it still worked & opt for the cone method.

Chocolate Ganache
(From Recipezaar)

• 6 ounces semisweet chocolate, chopped or
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• 1 tablespoon butter

 

Directions

1. In a small saucepan, over low heat, combine chocolate and cream.
2. Mix and melt together, until chocolate is completely melted, and mixture is smooth and creamy.
3. Remove saucepan from heat and stir in butter.
4. Refrigerate 1-1/2 hours, or until cold, stirring every now and then.
5. With wooden spoon or mixer, beat mixture until thick and creamy, and of desired spreading consistency.

Cooling Cupcakes

Time to make the Ganache

*ugh* 7 minutes of stand around with the hand mixer.

Cone method time! Thank goodness for my Ipod!

Filler-up!

Ganache time!

squiggle lines! I made hearts on the ones I gave to the boyfriend.

Oh so pretty!

I love my Ipod!

mmmmmmmmmmm….