The Ultimate Chocolate Cupcake Recipe

Name: The Ultimate Chocolate Cupcake
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 24 servings
Ingredients: ¾ cup butter; 2 cups sugar; 3 eggs; 2 cups self raising flour; 1 tsp baking soda; ½ tsp salt; ¾ cup cocoa powdered; 1.5 cups milk; 2 teaspoons vanilla; 5 oz chocolate; 3 oz butter; ½ cup sour cream; 1 tsp vanilla; 5-7oz Icing sugar (start with 5 oz and add accordingly); 4 ounces bittersweet chocolate, finely chopped; ¼ cup heavy cream

Ingredients

¾ cup butter
2 cups sugar
3 eggs
2 cups self raising flour
1 tsp baking soda
½ tsp salt
¾ cup cocoa powdered
1.5 cups milk
2 teaspoons vanilla
5 oz chocolate
3 oz butter
½ cup sour cream
1 tsp vanilla
5-7oz Icing sugar (start with 5 oz and add accordingly)
4 ounces bittersweet chocolate, finely chopped
¼ cup heavy cream

PREP TIME 1h	COOK TIME 20m	TOTAL TIME 1h20m
YIELD 24 servings

Instructions

Place the chopped chocolate and heavy cream in a small bowl.
Heat in the microwave on high power until the mixture is warm to the touch, 20 to 30 seconds.
Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
Cream butter until softened. Add sugar and beat until light and fluffy.
Add eggs, one at a time.
Measure the flour, baking soda, salt and cocoa powder into a medium sized bowl and whisk to combine.
Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine.
Continue adding, alternating between dry and wet and finishing with the dry.
Mix in vanilla and scoop batter into cupcake cups about ¾’s full.
Place one heaped teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, for about 15-20 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
Melt butter and chocolate using a double boiler.
Once smooth and melted, gently whisk in vanilla.
Whisk in icing sugar, only little at a time.
Add in sour cream and cream till its satiny smooth.
Keep it aside for a while to thicken. Do give it a stir once in a while.
Frost once cupcakes are completely cool.