Description
Rich chocolate cupcakes with white chocolate ganache delight dessert enthusiasts with deep cocoa flavors and silky smooth topping. Bakers discover pure chocolate bliss through this elegant, simple recipe crafted to satisfy serious sweet cravings.
Ingredients
Scale
- 3 eggs
- 80g (2.82 oz) granulated sugar
- 50g (1.76 oz) almond powder
- 35g (1.23 oz) dark chocolate
- 80g (2.82 oz) chocolate chips
- 80g (2.82 oz) flour
- 50g (1.76 oz) acacia honey
- 60g (2.12 oz) butter
- 15g (0.53 oz) unsweetened cocoa powder
- 4g (0.14 oz) baking powder
- 80g (2.82 fl oz / 80 ml) whole liquid cream
- 340g (11.49 fl oz / 340 ml) whole liquid cream (for ganache)
- 160g (5.64 oz) white chocolate (for ganache)
Instructions
- Preparation: Preheat the oven to 330°F (165°C) and line a muffin tin with paper cupcake liners for smooth release.
- Chocolate Base: Melt dark chocolate and unsalted butter using a double boiler, stirring intermittently to prevent scorching, then allow the mixture to cool to room temperature.
- Egg Mixture: Whip eggs, honey, and granulated sugar until the mixture becomes pale and slightly aerated, creating a smooth, light foundation.
- Dry Ingredient Fusion: Thoroughly combine all-purpose flour, ground almonds, unsweetened cocoa powder, baking powder, and chocolate chips in a separate bowl, ensuring even distribution.
- Batter Assembly: Delicately fold the dry ingredients into the egg mixture, then gently incorporate heavy cream and the cooled chocolate-butter blend, mixing until just combined to maintain a tender crumb.
- Baking Process: Fill muffin cups two-thirds full with batter and bake for 15-18 minutes, verifying doneness by inserting a knife that comes out clean.
- Cooling and Finishing: Transfer cupcakes to a wire rack, allowing complete cooling, and trim tops if necessary to create a level surface for decorating.
Notes
- Chocolate Melting Technique: Use low, gentle heat when melting chocolate and butter to prevent burning and maintain smooth consistency.
- Room Temperature Ingredients: Ensure eggs and other ingredients are at room temperature for better integration and smoother batter texture.
- Batter Folding Method: Mix dry and wet ingredients gently to preserve air bubbles, creating a lighter, more tender cupcake crumb.
- Precise Baking Time: Watch cupcakes carefully between 15-18 minutes; ovens vary, so start checking at 15 minutes to prevent overbaking.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 297
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg