One of the most requested cake recipes of mine, adjusted to make cupcakes. No stand mixer or fancy equipment required. This recipe has 3 steps but isn’t hard to make and is well worth the effort.
Makes 18 cupcakes
Cupcakes
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
2 cups semisweet chocolate chips
1/3 cup whipping cream
1/4 cup margarine
Praline
1/4 cup butter
1 cup brown sugar
1/3 cup whipping cream
1 cup powdered sugar
1 teaspoon vanilla
1 cup pecans, coarsely chopped
Cupcakes:
Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.
Whisk together buttermilk, 2 eggs, baking soda, and vanilla until smooth. Add butter mixture to buttermilk mixture, beating until well blended.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.
Line 18 muffin cups with paper liners. Fill each of the liners until batter is 1/2 to 1 centimeter from the top of the liner.
Bake at 350° for 18 to 20 minutes or until cupcakes are set, rotating pans after 10 minutes. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Chocolate Ganache:
Combine all ingredients in a medium-size bowl. Microwave on high for 30 second intervals, stirring well after each interval until mixture smooth. Allow mixture to cool until it reaches a frosting-like consistency, approximately 1 hour. Alternatively, place the mixture in the refrigerator and stir every 10 minutes until frosting consistency is reached.
Spread a very thin layer of chocolate ganache onto the middle of each cupcake but do not extend icing to the liner. Place the remaining ganache in a large plastic bag with the corner cut off or a pastry bag fitted with a large, round tip. Pipe a thick ribbon of icing around the edge of each cupcake to create a well. Place cupcakes in the refrigerator for 15 minutes to harden ganache.
Praline:
Combine the first 3 ingredients in a medium sauce pan over high heat. Allow mixture to boil for 1 minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Add pecans and stir until mixture cools slightly and begins to thicken, approximately 3 to 5 minutes. (Note: If the praline is too hot, it will melt the ganache on the cupcakes. If it is too cold, you won’t be able to frost all 18 cupcakes before the mixture hardens.) Working quickly, use a spoon to fill chocolate wells with praline mixture.
