- Cupcakes:
- Baking spray
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¼ teaspoon salt
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 whole eggs
- 2 sticks butter
- 4 tablespoons (heaping) cocoa powder
- 1 cup boiling water
- Ganache:
- 1 cup heavy cream
- 6 tablespoons corn syrup
- 8 ounces bittersweet chocolate
- 2 teaspoons vanilla extract
- Creme Filling:
- 1 stick butter
- ½ cup shortening, such as Crisco
- 4 cups powdered sugar
- ⅛ teaspoon salt
- ¼ cup whole milk
- 1½ teaspoons vanilla extract
- For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with baking spray.
- To make the cake batter, combine the flour, granulated sugar and salt. Set aside.
- In a separate container, combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set aside.
- In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
- Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
- Fill muffin cups just over half full (do not overfill!). Bake for 13 to 15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
- For the ganache: To make the ganache, heat the cream and corn syrup over medium heat. Chop the chocolate and add to a bowl. Add the vanilla to the cream mixture, and then pour the cream mixture over the top of the chopped chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
- For the creme filling: Whip together the butter and shortening until light and fluffy.
- Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
- When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with creme filling. When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
- Let them set before serving
The Ingredients.
Make the Cupcakes
Preheat the oven to 350 degrees and spray 18-20 muffin cups with baking spray.
Combine the flour, granulated sugar and salt. Set aside.
In a separate container, combine the butter milk (if you don’t have butter milk–you can make your own: Pour 1 cup of milk in a bowl, add 1 Tbsp of white vinegar, stir and allow to sit for about 5 minutes), baking soda, vanilla and eggs. Stir to combine and set aside.
In a saucepan, melt the butter over medium heat. Add the cocoa powder and stir to combine. Add the boiling water, allow to bubble for a few seconds and then turn off the heat.
Pour the chocolate mixture over the flour mixture. Stir a few times to cool the chocolate. Pour the buttermilk mixture over the top and stir to combine.
Fill the muffin cups just over half full (do not overfill!). Bake for 13-15 minutes. Allow to cool for 5 minutes in the pan, and then remove the cupcakes and allow to cool completely on a baking rack.
Make the ganache:
Heat the cream and corn syrup over medium heat. Chop the chocolate (or use chips like I did) and add to a bowl. Add the vanilla to the cream mixture , and then pour the cream mixture over the top of the chocolate. Whisk together until melted, smooth and glossy. Allow to cool slightly.
Make the Crème filling:
Whip together the butter and shortening until light and fluffy.
Sift together the powdered sugar and salt and add it to the butter mixture in batches. Add the milk, then the vanilla, beating the whole time. Scrape the sides of the bowl, and beat until very light and fluffy. Put the filling into a pastry bag fitted with a medium tip.
When the cupcakes are totally cool, insert the tip of the pastry bag into the bottom of the cupcake and fill with crème filling. (I admit this part was a tricky one for me. I don’t have a whole lot on hand for pastry bags and such. My first attempt–I tried to make my own using a large zip lock bag. That was a very bad idea. HUGE mess. Best to run to the store and grab some pastry bags with assorted tips–this worked much better). When cupcakes are filled, spoon ganache so that it completely coats each cupcake OR dip to coat.
Let them set before serving.
Eat them all. It is Valentines Day and you have my full permission to eat yourself sick on all things chocolate and sweets! Enjoy the day! I love you all!