Aileen Anastacio


by Aileen Anastacio

For the cupcakes:
1 cup cocoa powder (I used Dutched Processed)
2 cups All Purpose Flour
2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 tsp salt
1 cup Sugar
1 cup milk
3/4 cup Oil
3 large eggs
1 Tbsp. vanilla extract
1 cup boiling water

For the Ganache:
1 cup whipping cream
8 oz chopped dark chocolate

Preheat oven to 350F. Line two 12-hole muffin pan with paper cases.In a bowl, whisk together the milk. oil, eggs and vanilla.In another bowl, whisk together all the dry ingredients.Using an electric mixer, gradually add the liquid to the dry ingredients. Beating on medium speed until combined.Add boiling water and mix for another minute.Fill the lined pans with batter about 3/4 full. Bake for 16-18 minutes or until the cake tester comes out clean.Remove from the oven and set on the wire rack to cool and frost with the ganache.To make the ganache, heat the whipping cream until almost up to boil.Pour the cream over the chopped chocolate. Let it stand for 5 minutes and gradually stir in the melted chocolate. Set aside. It will thicken as it cools.Smear a generous dollop of ganche on each cupcakes and store in an airtight container and refrigerate for up to 3 days.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s