Please note that the ingredients are separated with directions for each part of the cupcake. I find it easier to bake when I can refer to the ingredients near the directions. Please look at all of the ingredients before you go shopping!
Ingredients for the cupcake portion:
- 3/4 cup unsweetened cocoa powder [I used Hershey's. Annie recommends Dutch-process cocoa powder]
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoon salt [Annie recommends coarse salt, I used Trader Joe's Sea Salt]
- 3 sticks unsalted butter [does not need to be room temperature]
- 2 1/4 cups sugar
- 4 large eggs at room temperature
- 4 teaspoons vanilla extract
- 1 cup sour cream at room temperature
Preheat oven 350.
Prepare cupcake pan with liners.
Whisk cocoa powder and hot water together in a small bowl until smooth.
Whisk flour, baking soda, baking powder, and salt together in a medium bowl.
Combine butter and sugar over medium heat in a medium saucepan. Stir occasionally until butter is melted. Remove from heat and pour mixture into the bowl of a stand mixer with the paddle attachment.
Beat butter and sugar mixture on medium low for 4 to 5 minutes or until the mixture is cooled.
Mix in eggs one at a time and beat well after each egg. Scrape sides of bowl.
Mix in vanilla and cocoa mixture and beat until incorporated.
Set the mixer to low and add in half of the dry ingredients, then half of the sour cream, and then the rest of the dry ingredients, and then the rest of the sour cream until just combined.
Fill cupcake liners 3/4 full.
Bake 18-20 minutes or until you insert a toothpick into the center of the cupcake and it comes out clean. [Annie recommends to rotate pans halfway through baking. I never remember to do this, oops]
Cool cupcakes in the pan for 5-10 minutes and then cool completely on a wire rack.
Ingredients for ganache filling:
- 8 ounces semi sweet chocolate, finely chopped [Annie recommends bittersweet, but I don't like dark chocolate. Also, I used a food processor because I'm too lazy to chop chocolate.]
- 1 cup + 2 tablespoons heavy cream
- 4 tablespoons unsalted butter, room temperature, cut into 4 pieces
Chop chocolate using a food processor. Or a knife and cutting board.
Put chocolate in a medium bowl.
Heat heavy cream in a small saucepan to boiling.
Remove boiling cream from heat and pour over the chocolate.
Let it stand for a minute undisturbed.
Grab a whisk and stir the mixture gently.
Once smooth, add butter pieces one at a time until incorporated.
Thicken the mixture by either putting it into the refrigerator or freezer, mixing every 5-10 minutes.
Remove once no longer runny.
Use a cupcake corer or a knife to cut out the center portion of the cupcake. [Annie recommends a cone shape]. Keep the top part of the cupcake center to cover up the ganache center. Eat or discard the rest. [I baked these with a friend and she ate the cupcake centers while I filled the cupcakes. Kinda unfair, right?]
Spoon some ganache into the hole and cover with part of the cupcake center.
Cover the the top of the cupcake center.
- 14 ounces of semi sweet chocolate, finely chopped [Annie recommends bittersweet here too, and I prefer semi-sweet.]
- 9 ounces of cream cheese, room temperature
- 9 tablespoons unsalted butter, room temperature
- 3 cups powdered sugar
- 6 tablespoons unsweetened cocoa powder [Annie used dutch-process]
- pinch of salt [according to my measuring set, that is about 1/16 teaspoon of salt]
- 1 cup + 2 tablespooons sour cream
Chop chocolate using a food processor or a knife and board.
Melt chocolate in a bowl over a pot of water on the stove.
Remove from heat and allow to cool until barely warm.
Beat cream cheese and butter on medium high in a stand mixer with the paddle attachment, until pale and fluffy, 3 to 4 minutes.
Mix in sugar, cocoa powder, and salt gradually.
Beat in the melted/cooled chocolate.
Mix in sour cream.
Continue beating until smooth and well blended.
Frost cupcakes right meow.
Top with mini cookies with adorably and painstakingly decorated Angry Birds.
Giveaway time! Who wants to win a slow cooker?coupon codes such as Oxy-Powder coupons.
The giveaway will be the same format as the last one. Please comment, with your email address, a fitness or health challenge idea. The challenge from the last giveaway was pretty cool, one reader suggested we eat a different colored vegetable every day for a week.
This giveaway is open to US residents only [sorry!] and will run one week. SlimKicker will choose their favorite comment and they will send you the slow cooker, so please do not forget to include your email address.
Here is a link for another giveaway they have going on. This giveaway is for a Bowflex gym, which is pretty sweet!