Have you noticed the problem with Halloween food? I’m all for getting into the spirit of things but please don’t ask me to eat anything that is made to look like blood, guts or brains, it really doesn’t do much for the appetite. How about some real food with a slightly spooky autumnal twist, presented in an appetizing manner and full of delicious ingredients. This way that you can still wear your hideous monster outfit but you don’t have to force down some hideous concoction to match. Try satisfying your devilishly sweet tooth with a triple, yes triple chocolate cupcake.
Triple Chocolate Cupcakes .
As the title suggests, these cupcakes are of the intense chocolate variety. Triple by way of the melted chocolate and cocoa powder in the sponge, then drenched in a delectable chocolate ganache for good measure. Forget the candy – go for a triple chocolate cupcake instead.
For the cupcakes.
1 ½ sticks of unsalted butter, softened
2/3 cup of soft brown sugar
½ cup of white sugar
½ cup semi sweet chocolate chips
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1/3 cup sour cream
1 ½ cups all purpose flour
1 cup cocoa powder (I use Hershey’s)
1 ½ teaspoons baking soda
1 ½ teaspoon baking powder
Pinch of salt
For the ganache.
1/3 cup heavy cream
1/3 chocolate chips
Heat the oven to 350F
Line two cupcake trays with paper liners.
Cream the butter and sugar together until very light and fluffy.
Heat the chocolate chips in a medium bowl in the microwave very gently so that they don’t burn. Stir until smooth.
Add the chocolate to the butter mixture and beat. Add the eggs one by one, scraping down the bowl after each addition.
Measure the flour, cocoa powder, baking powder, soda and salt in one bowl. Measure the buttermilk, sour cream and vanilla extract together in another.
Add half the flour mixture to the creamed mixture and stir to combine, slowly add the wet ingredients and finish off with the rest of the dry. Stir gently to combine but don’t over mix.
Spoon the mixture into the prepared cupcake trays and place in the oven for approximately 20 minutes or until just risen. Don’t over bake!
Remove from oven and allow to cool in the trays for 10 minutes, then remove the cupcakes to a cooling rack to thoroughly cool.
While the cupcakes are cooling make the ganache. Measure out the chocolate chips into a heat proof bowl. Heat the cream until simmering then simply pour the cream over the chocolate chips. Stir well until the chocolate has melted and you are left with a glorious glossy chocolate sauce.
To glaze the cupcakes, hold upside down and tip the tops into the ganache. Serve immediately with lots of napkins or wait until the ganache has set.