I made these for my volleyball team on a day off from school. I wanted to keep the recipe simple, because it’s always better to play it safe when serving 18 teenagers that have completely different palets. I unfortunately had to leave early before I had a chance to hand out the cupcakes after a volleyball game and I wasn’t able to take pictures of everyone eating them as planned. I had someone hand them out for me instead and they apparently were very widely enjoyed.
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 cup cocoa powder
1 cup water
1/2 cup vegetable oil
1 teaspoon vinegar
Chocolate Ganache Filling
1-1/2 Cups Semisweet chocolate chips
1 Cup Heavy Cream
2 Tablespoons Unsalted Butter Melted
1 cup unsalted butter, softened to room temperature
4 – 5 cups confectioners’ sugar
1/4 cup heavy cream
2 teaspoons vanilla extract
salt, to taste
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Fill paper baking cups 2/3 full.
- Bake at 350 F for 15-19 minutes if you are baking cupcakes for a cake I’d say 17-25 minutes.
- Place the chocolate in a medium bowl.
- Heat the cream in a saucepan or in the microwave until simmering.
- Pour the heated cream over the chopped chocolate and stir until combined.
- Beat in the melted butter for two minutes.
- Use a corer or make a hole in the middle of the chocolate cupcake and fill with the ganache.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes.
- Add 4 and 1/2 cups confectioners’ sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick.
- Add a pinch of salt if frosting is too sweet.
- Spread or pipe onto the cupcakes.