Description
Rich chocolate cupcakes invite pure indulgence with their luscious white chocolate ganache topping. Sweet moments of bliss await those craving a delectable dessert that promises pure chocolate pleasure in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 eggs
- 80g granulated sugar
- 50g almond powder
- 50g acacia honey
- 35g dark chocolate
- 80g chocolate chips
- 80g flour
- 60g butter
Liquid Ingredients:
- 80g whole liquid cream
- 340g whole liquid cream (for ganache)
Dry and Leavening Ingredients:
- 15g unsweetened cocoa powder
- 4g baking powder
- 160g white chocolate (for ganache)
Conversion notes:
Eggs: 3
Granulated sugar: 2.82 ounces
Almond powder: 1.76 ounces
Acacia honey: 1.76 ounces
Dark chocolate: 1.23 ounces
Chocolate chips: 2.82 ounces
Flour: 2.82 ounces
Butter: 2.12 ounces
Whole liquid cream: 2.82 fluid ounces / 80 milliliters
Whole liquid cream (ganache): 11.49 fluid ounces / 340 milliliters
Unsweetened cocoa powder: 0.53 ounces
Baking powder: 0.14 ounces
White chocolate (ganache): 5.64 ounces
Instructions
- Warm the oven to 330°F (165°C), ensuring a consistent temperature for even baking.
- Create a smooth chocolate base by gently melting dark chocolate and unsalted butter using a double boiler or microwave method, stirring carefully every 30 seconds to prevent burning.
- Let the chocolate-butter mixture cool to room temperature while preparing other ingredients.
- Vigorously whisk eggs, honey, and granulated sugar for approximately one minute until the mixture becomes light and slightly frothy.
- In a separate mixing bowl, combine all dry ingredients: all-purpose flour, ground almonds, unsweetened cocoa powder, baking powder, and chocolate chips, ensuring thorough blending.
- Gently fold the dry ingredient mixture into the egg mixture, maintaining a delicate texture.
- Incorporate heavy cream into the batter, followed by the cooled chocolate-butter mixture, stirring until just combined.
- Carefully distribute the batter into paper-lined muffin tins, filling each cup approximately two-thirds full to allow room for rising.
- Bake for 15-18 minutes, checking doneness by inserting a clean knife into the center of a cupcake – it should emerge without wet batter.
- Remove from oven and transfer cupcakes to a wire cooling rack, allowing them to cool completely.
- If needed, trim the cupcake tops to create a flat surface for ganache application.
Notes
- Achieving the perfect chocolate texture depends on carefully melting chocolate and butter at low temperature to prevent burning.
- Use room temperature eggs and mix them thoroughly with honey and sugar to create a smooth, airy base for the cupcake batter.
- Fold dry ingredients gently to maintain air bubbles, which helps create a light and tender cupcake crumb.
- Check cupcakes early to avoid overbaking; ovens vary, so start checking at 15 minutes for optimal moistness.
- Let cupcakes cool completely before adding ganache to ensure a clean, smooth topping that sets nicely.
- Chocolate chips add delightful bursts of chocolate throughout the cupcake, enhancing both texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 75 mg