Hey guys, today is National Cupcake Day, so last night I did what I do best... Baked some cupcakes! I tried out something new I found at the store; Hersheys Chocolate Melts, and I must say, they were pretty divine.
So I made Double Chocolate Cupcakes, filled with these Chocolate Melts, and topped with Chocolate Ganache. The super-easy recipe is below:
Double Chocolate Cupcakes w/ Chocolate Ganache
Ingredients:
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup HERSHEY'S Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 bag Hersheys Baking Melts-Semi-Sweet (if you cant find these, sub chocolate chips)
Directions:
- Heat oven to 350°F. Line muffin pan with paper baking cups. (Makes about 30 cupcakes)
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, buttermilk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cupcake liners about 2/3 full with batter.
- Bake 22 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely. Then dip tops in Ganache (Recipe Below).
Easy Chocolate Ganache
Ingredients:
- 8 oz. Semi Sweet Chocolate, chopped (I used Giradhelli's, but you can use any semi sweet chocolate such as Bakers, etc.)
- 2/3 Cup Heavy Cream
Directions:
- Chop 8 oz. chocolate, place in glass heat safe bowl.
- Boil cream in sauce pan until is starts to bubble.
- Pour bubbling cream over chopped chocolate and stir gently until all chocolate is melted and cream is incorporated.
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