It's finally the end of the week, so naturally, that calls for some celebratory Chocolate Cupcakes. These cupcakes are going to shock you by how easy and delicious they are to make. They're moist and so chocolatey and the ganache frosting just puts them over the top!
TOTAL TIME: 1 hour (plus cooling)
SERVINGS: 12 cupcakes
1 1/4 cup flour
6 tablespoon cocoa powder
1/2 cup apple sauce
1 cup granulated sugar
1/4 cup warm water with 1 tablespoon espresso powder
1/2 cup whole milk
1 teaspoon vinegar
1/2 cup oil
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
Chocolate Ganache Frosting:
12-16 oz. semi sweet chocolate chips (the more chocolate, the richer your frosting)
1 cup heavy cream
Begin by working on your frosting. Place the chocolate chips in a heat proof bowl and set aside. Warm up your cream to a simmer on a medium-low flame. Then immediately pour the hot cream over the chocolate and cover your bowl. Set it aside for 5-7 minutes. After 5-7 minutes, using a whisk, mix together the cream and chocolate until everything is full combined. Then set it aside to cool for 60-90 minutes or until it reaches room temperature and thickens a little.
Meanwhile, preheat your oven to 350° F. Line 12 muffin tins with cupcake liners and set aside.
Mix together your whole milk and vinegar and set aside to curdle so it creates buttermilk.
Meanwhile, mix together your flour, cocoa powder, sugar, making powder, baking soda, and salt. Then add in your apple sauce, espresso, buttermilk, oil, and vanilla. Mix until just combined.
Fill your cupcake liners about 2/3 of the way and then bake for 18-22 minutes at 350°F.
Remove the cupcakes from the oven and let them cool in the baking tin. Do not try to remove them for at least 15 minutes. Let the cupcakes full cool before frosting them.
After your ganache reaches room temperature, whip it using a stand mixer or electric beater for 2-3 minutes until light and fluffy. Then add it to a piping bag and frost your completely cooled down cupcakes.