Rich, chocolaty, easy-to-make and yummy… I’m thrilled to have found this cupcake recipe and to be sharing it with you. Truly decadent, these classic chocolate cupcakes have become my go-to favorite.
Normally I would have baked oodles of experimentation batches to have arrived at the place where I’d be ready to share a recipe with you, but in this case I was approached by Ricardo’s Cuisine to review his Best-Best Chocolate Cake Recipe, and I’m obviously happy to report that it was a win-win. Ricardo Cuisine is a recipe site jam-packed with tried and true savory and sweet recipes – Everything from holiday season classics to allergy-friendly recipes and vegetarian options. It’s a definite site to bookmark and visit for meal and dessert ideas, and don’t forget to check out Ricardo’s magazine for more drool-worthy and beautiful inspiration.
Just a few bowls and mixing involved for the cupcakes, and the results are delicious. Ricardo’s cake calls for a ganache covering, which I piped into the center of the cupcake for a sweet surprise.
Topped with my easy chocolate frosting (recipe here), these cupcakes are sure to be a Christmas and any time crowd pleaser.
Enjoy baking and eating sweet friends!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 2 cups sugar
- 1 cup (250 ml) buttermilk
- 1/2 cup (125 ml) canola oil
- 2 tsp (10 ml) vanilla extract
- 3/4 cup cocoa powder (use the best quality you can)
- 3/4 cup (180 ml) strong coffee, warm
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line your muffin tray with cupcake liners.
- In a bowl, combine flour, baking soda, baking powder and salt. Set aside.
- In another bowl, combine eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.
- In a small bowl, combine cocoa powder and coffee with a whisk. Add to egg mixture. Add dry ingredients and stir until smooth.
- Spoon batter into cupcake liners (About 1/4 cup per liner). Bake for 15 minutes or until a toothpick inserted in the centre of the cupcake comes out clean. Let cool completely before filling the cupcake centers with ganache and topping with icing.
Recipe based on Ricardo's Best-Best Chocolate Cake on Ricardocuisine.com/en
Chocolate Frosting Recipe
Chocolate Icing Recipe can be found by clicking HERE.
- 1 3/4 cups (430 ml) 35% cream
- 2 tablespoons (30 ml) corn syrup
- 16 oz (450 g) dark chocolate, chopped (Use the best quality chocolate you can).
- In a saucepan, bring cream and corn syrup to a boil.
- In a bowl, pour hot cream mixture over chocolate. Let melt for 2 minutes. Whisk until ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is spreadable, stirring four or five times.
- For the ganache center of the cupcake, using a #10 piping tip or other piping tip of your choice, sink your piping tip into the top of the cooled cupcake to about the center, and squeeze out a dollop of icing. Stop squeezing and remove.
Recipe is from Ricardocuisine.com/en