Ingredients
Serves: 18 Cupcakes
For the Cupcakes:
1 cup + 2 tablespoons all-purpose flour
½ cup Dutch processed coca powder, the highest quality possible
½ teaspoon espresso powder
½ teaspoon kosher salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, melted and slightly cooled
1 ½ cup + 2 tablespoons granulated sugar
4 large eggs, room temperature
1 cup sour cream, room temperature (not low fat…they’re cupcakes not muffins)
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips
For the Ganache:
4 oz Baker’s German’s Chocolate, chopped finely
¼ cup half and half
2 tablespoons butter, softened
For the Dark Chocolate Butter Cream:
12 ounces semi-sweet chocolate, finely chopped
¼ cup dark chocolate cocoa powder like Hershey’s Special Dark
2 cups unsalted butter, almost room temperature
¼ cup half and half
2 teaspoons pure vanilla extract
Large 3 finger pinch kosher salt
2 ½ pre-sifted confectioners sugar (I sift 3 cups and then measure my 2 ½ cups from the pre-sifted sugar)
Preparation
