Chocolate Cupcakes with Rich Chocolate Ganache Frosting

Ingredients:

Rich Chocolate Ganache Frosting

Yields about 2 cups of frosting

• 240 grams heavy cream
• 49 grams agave
• 49 grams granulated sugar
• 283 grams semi-sweet/dark chocolate
• 49 grams unsalted butter, room temperature
• Pinch of kosher salt, or to taste

Chocolate Cupcakes

• 360 grams Sequoia All-Purpose Flour
• 400 grams granulated sugar
• 100 grams light brown sugar
• 50 grams unsweetened cocoa powder (21-24% fat)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 270 grams buttermilk, room temperature
• 240 grams hot coffee (or you can use more buttermilk/milk)
• 160 grams grapeseed oil
• 2 eggs, room temperature
• 22 grams vanilla extract

Instructions:

Rich Chocolate Ganache Frosting

1. In a saucepot over medium-low heat, scald the heavy cream, agave and granulated sugar. Stirring occasionally to not burn any sugar on the bottom of the pan.
2. In a bowl, measure the chocolate.
3. Pour the scaled cream/sugar over the top of the chocolate and let set for a few minutes to start melting the chocolate. Stir with a whisk slowly until it is combined and smooth. You will want to make sure there is no unmelted chocolate remaining.
4. Add in the unsalted butter and salt. Stir until combined.
5. Pour mixture into a small shallow container and cover the top with plastic. Set aside to crystallize/set up.

Chocolate Cupcakes

1. Preheat your over to 350 degrees F / 325 degrees F if using a convection oven.
2. Line your cupcake pans with cupcakes liners. Set aside.
3. In a bowl, sift together flour, granulated sugar, brown sugar, cocoa powder, baking powder and salt. Once sifted, take a whisk and ensure everything is fully combined. Set aside.
4. In another bowl, mix together the buttermilk, grapeseed oil, eggs and vanilla extract. Make sure the eggs are fully broken up and incorporated. Add in the hot coffee.
5. With a whisk, stir the dry mixture into the wet mixture. Mix until the batter is smooth with no signs of dry flour left being careful not to overmix.
6. Pour the batter into the cupcake lined pans about 2/3rds full.
7. Bake for 18 minutes, or until they spring back when touched in the center. Rotate as needed but ensure you do not open the oven until after the first 10 minutes of baking to avoid them sinking in the middle.
8. Once baked, cool cupcakes on a cooling rack.

Decorating Your Cupcakes

1. Lightly stir the chocolate ganache frosting and place in a piping bag. If it is too firm, place it in the microwave in intervals of 10 seconds until the desired pipeable consistency. Stir together as needed to ensure the mixture is smooth and the same texture throughout.
2. Decorate cupcakes as desired!