1 cup all purpose flour
1/2 cup Choklat (or the best quality available) cocoa powder
1/2 tsp baking soda
1/8 tsp baking powder
1/8 tsp kosher salt
5 oz butter, room temperature
3/4 cup granulated sugar
1 large egg, beaten
1/2 cup milk
1/4 cup whipping cream
For the chocolate ganache frosting:
3/4 cup whipping cream
6 oz dark variety of Choklat, or other chocolate, chopped
In a medium bowl, whisk together first 5 ingredients.
In the bowl of a power mixer fitted with the paddle attachment, cream together butter and sugar for 5 minutes on medium speed, until light and pale. Incorporate egg. Alternately, in 2 batches each, add flour/cocoa mixture and milk/cream mixture. Mix until batter is uniform and smooth.
Line 36 mini-cupcake cups with paper liners. Fill each 3/4 full and bake at 350F for 12 minutes, until a tester comes out clean. Cool completely.
Meanwhile, place chopped chocolate in a medium, stainless steel bowl. Heat cream in a pot over medium until just boiling. Immediately pour hot cream over chocolate and let stand for a few minutes. Whisk until chocolate is thoroughly incorporated and the mixture is smooth and glossy. Continue to stir frequently with a rubber spatula, scraping sides, as ganache cools. When completely cool and thickened, frost cupcakes using an offset spatula.
Note: Recipe will also make 12 regular-sized cupcakes. Bake at 350F for 15-20 minutes.
Where to find it: www.sochoklat.com
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