Chocolate Cupcakes with Chocolate Ganache Filling and Coconut ButtercreamPosted: July 27, 2011
Although I am unmarried myself, I do generally enjoy weddings. Some may not believe that as sometimes I complain about them (as they are a great reminder of my own single status) but honestly I do like them. But for me it isn’t about any particular detail or the fancy displays or anything, it is about the couple. I love seeing how they customized their wedding to match their personalities and who they are. And I love seeing the look on the groom’s face when the bride comes in!
I have a friend that is getting married in just over three weeks and what she and her soon-to-be husband decided to go with was an evening wedding followed up with desserts, appies and dancing. Although I do enjoy a good meal, I think this is a great idea for them! Neither of them are into the big fancy wedding and this style will be perfect for them. So since my friend knows how much I love baking and that I was taking decorating classes, she asked if I would be willing to make cupcakes for her wedding. Of course I obliged! What a fun opportunity! Of course I didn’t really think about the fact that I don’t really have a favourite chocolate cupcake recipe or that maybe she would want something that I hadn’t perfected already. This was really just an extra challenge though! So there is the reason behind having made 3 different chocolate cake/cupcake recipes recently!
When I finally got around to asking what she actually wanted a couple months back, she immediately said she wanted chocolate cupcakes with coconut icing. This is what she has apparently asked for as a birthday cake/cupcake since she was very young. And this actually made me really happy as I love coconut things but I know that a lot of people aren’t as thrilled by them as I am so I am always hesitant to make coconut things. My own addition to this was to add a chocolate ganache filling to the cupcake. Just a little boost of extra decadence in my mind!
I think this recipe is the one I am sticking with. When I made these cupcakes, the intention was to do a trial run of the cupcakes for a shower for her but I wasn’t positive the recipe would be the one I would use. Well it will be! Even though I liked the other recipes (the chocolate cake in the Chocolate Covered Strawberry Cake or the Chocolate Cake with the Toasted Marshmallow Filling), this one seems richer, smoother and luxurious. I loved it. And I really LOVED the batter… it is so creamy and delicious. Oops, right, that wasn’t the part I was supposed to be inhaling! And then stuff it full of smooth chocolate ganache and top it with creamy white coconut icing… oh so good! Here’s the recipe:
Luxurious Chocolate Cupcakes (or cake!)
(aka Chocolate Buttermilk Cake from Good Housekeeping Best-Loved Desserts )
- 2 cups all-purpose flour
- 1 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 cups buttermilk
- 2 tsp vanilla
- 1 3/4 cup white sugar
- 3/4 cup butter, softened
- 3 large eggs
- Preheat oven to 350°F. Grease cake pans or line cupcake pans with paper liners. I did a combo of 12 mini cupcakes, 12 regulars, and 1-9″ cake pan (lined with parchment paper). The idea is to make a 2-layer pan (they would be pretty deep though!)
- Whisk together flour, cocoa, baking soda & salt.
- In a 2-cup measuring cup, mix together buttermilk and vanilla.
In the bowl of a mixer, beat butter and sugar until blended. Beat about 3 minutes on high until creamy.
- Reduce speed to low and add eggs one at a time.
- Beat in flour mixture alternatively with buttermilk/vanilla mixture. Start and end with the flour mix.
- Pour into prepared pans and bake until a toothpick inserted in the centre of the cake comes out clean. For mini cupcakes it was about 12-15 minutes, cupcakes 17-20 minutes and cake was about 25-28 minutes (I don’t actually remember perfectly! It could have been longer!)
- Cool in pans 15-20 minutes before removing to cool on racks.
Chocolate Ganache Filling
- 4 oz semisweet chocolate
- 1/2 cup whipping cream
- Heat cream until it is just below boiling then remove and pour over chocolate (either broken up).
- After a couple of minutes. Stir well until smooth. Allow to cool. (I actually stirred in toasted coconut but I didn’t find it added anything to the taste.) (Don’t refridgerate).
- Inject into the centre of the cupcakes. Or if you don’t have the cupcake injector tip (as I call it), scoop out a cylindrical chunk each cupcake and fill with ganache.
Coconut Buttercream Icing
- 1 cup butter, softened
- 4 cup icing sugar
- 1-2 tsp coconut extract (or as much as needed! mine was a little weak!)
- Beat butter for about 2 minutes on its own until smooth and creamy and pretty looking!
- Add icing sugar 1/2 cup at a time. Add coconut extract to taste. You may need to add water to get the proper consistency if your coconut extract is potent!
- Top your cupcakes with the icing!