Whip Cream Chocolate cupcakes

I made these for Mirna's 1st birthday celebration which was April 1st.  What a fun dinner we had.  As you can see by her face she loved them.

 This is a very easy recipe and it makes a wonderful moist cupcake.  I put chocolate ganache on the top....another YUM!

Printable

Chocolate Cupcakes:

1/2 cup (50 grams) Dutch-processed cocoa powder

1 cup (240 ml) boiling hot water

1 1/3 cups (175 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Chocolate Fudge Frosting:

4 ounces (120 grams) unsweetened chocolate, coarsely chopped

2/3 cup (150 grams) unsalted butter, room temperature

1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted

1 1/2 teaspoons pure vanilla

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.  When cool fill with whipped cream and then drizzle chocolate ganache over the top.  You can also spread frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.
If you want to do frosting...... 

Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Makes about 16 cupcakes.

I made these without the liners and made them in the large muffin pan.  When they were done I took them out and turned them upside down so they looked more like a care, filled them and drizzled the chocolate on top.

Give these a try you'll be glad you did.  Very, very good.  Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the Things YOU love.
Donna