You're calling me a freak under your breath right now, aren't you. That hurts. That hurts, but I can't really deny it.
These chocolate cupcakes are so chocolatey that they should make up for the dearth of chocolate on this blog. It's a chocolate trifecta: You've got your fluffy and moist chocolate cake. You've got your rich and luscious ganache filling. You've got your creamy and flavorful chocolate buttercream frosting.
What you should also have is a tall, cold glass of milk at the ready.
Chocolate Cubed Cupcakes (not to be confused with Cubed Chocolate Cupcakes)
One batch of chocolate cupcakes
One batch of chocolate buttercream frosting
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 7 ounces semisweet chocolate, chopped
- 1 ounce butter, room temperature
Make the cupcakes as directed and let them cool completely.
Meanwhile, make the ganache filling by heating the cream and corn syrup over medium heat until it begins to simmer. Place the butter and chocolate in a large bowl and immediately pour the liquids it that bowl. Let this mixture sit for a moment before stirring it until smooth.
Prepare the frosting as directed.
To fill the cupcakes, carve out a cone-shaped hole and squirt the ganache inside. Apply frosting generously to the cupcakes and, after giving the components a few minutes to get to know each other, devour.