Small Batch Double Chocolate Cupcakes
Chocolate cupcakes with whipped chocolate ganache! If you are not a big fan of buttercream, this whipped chocolate ganache would be a great option! It’s light, not too sweet and goes so well with these fluffy chocolate cupcakes.
Ingredients:
1 1/4 cup all purpose flour
1/2 cup dutch processed cocoa powder
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup avocado oil, or any neutral oil
3/4 cup granulated sugar
1 tsp vanilla bean paste
1 large egg
1/2 cup vanilla/plain kefir
3/4 cup strong brewed coffee
Whipped ganache
250g dark chocolate bar, chopped
250g whipping cream
Steps:
1. Preheat the oven to 350F. Line the muffin tin with 12 cupcake liners.
2. In a bowl, sift through flour, baking powder, baking soda and salt.
3. In a mixing bowl with paddle attachment, beat the oil and sugar until it’s fairly light. Add in egg, vanilla bean paste and mix well.
4. At the lowest speed, slowly stir in half of the flour mixture, then kefir and then remaining flour mixture until well incorporated. Gently pour in the brewed coffee from the side of the mixing bowl, and mix well.
5. Scoop the batter into the muffin tin until about 3/4 filled and bake for about 15-20 mins or until a toothpick inserted comes out clean.
6. Remove from the oven and let them cool completely before piping.
7. To make the whipped ganache, in a pot over a stove top, heat the whipping cream until it starts to simmer. Remove from heat and pour the cream over the chopped chocolate and let it stand for about 5 minutes. Using a fork or whisk, gently stir the chocolate mixture until it’s well combined. Let it cool to room temperature.
8. Once the ganache has cooled, pour it into a mixing bowl with a whisk attachment, whip the ganache until it’s light and stiff peak is formed.
9. Add whipped ganache into a piping bag and pipe onto the cupcakes.
10. Decorate as you like and serve!