Best Chocolate Cupcake Recipe – What’s For Din’? – Courtney Budzyn – Recipe 44

| Best Chocolate Cupcake Recipe with Chocolate Ganache and Chocolate Buttercream frosting |

PHEW that’s a mouthful! But I’m telling you…this is the BEST chocolate cupcake you will ever taste. A must try! Impress your family with this showstopper!

Thank you so much for watching!

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| Ingredients |

Cupcakes:
2 Cups All Purpose Flour
1 Cup Granulated Sugar
1 Cup Brown Sugar
¾ Cup Cocoa Powder
2 Teaspoons Baking Soda
2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Teaspoon Instant Espresso
1 Cup Whole Milk
2 Large Eggs
2/3 Cup Vegetable Oil
1 Tablespoon Vanilla Extract
1 Cup Boiling Water

Ganache:
1 Cup Bittersweet or Semisweet Chocolate Chips
½ Cup Heavy Cream

Buttercream Frosting:
1 Cup Butter, Room Temperature *I used salted butter
2 Cups Powdered Sugar
2 Teaspoons Vanilla Extract
1 Cup Semisweet Chocolate Chips, melted and cooled

Directions:
Preheat oven to 350 degrees.

In a large bowl combine sugars, flour, cocoa, baking soda, baking powder, instant espresso and salt.

In a separate bowl whisk together milk, eggs, oil, and vanilla. Add the wet ingredients to the dry and mix until the batter is just combined.

Slowly pour in the boiling water and mix until the batter is smooth. Be careful not to overmix.

Line cupcake tins with paper liners. Fill liners about ½ full with the batter. Bake for 18-20 minutes or until a skewer inserted in the center comes out clean. Allow to cool completely.

In a large bowl, beat the butter until it is light and fluffy, about 2 minutes. Gradually add the powdered sugar beating well resulting in a smooth consistency. Add vanilla and cooled melted chocolate and beat until smooth. Set aside.

To make the ganache, heat heavy cream in a saucepan. Add chocolate chips to a small bowl and pour the hot cream overtop. Allow the mixture to set for 2 minutes, then stir until smooth.

Assembly:

Place the frosting in a pastry bag or a plastic sandwich bag and snip the corner. Spoon the ganache onto the center of the cupcake, smoothing it slightly with the back of your spoon. Let ganache set for about 5 minutes. Pipe the buttercream over the ganache and top with mini chocolate chips.

Enjoy!