When I asked my brother what I could make for his birthday cake, he said “anything chocolate”. Thanks to Pinterest, I came across this recipe – and happened to have leftover buttermilk at home from my Easter scones. The recipe was for a huge layer cake, so I cut it in thirds and substituted applesauce for the majority of the oil.
Before we talk about the cupcakes, it’s time for the weekly WIAW party!
Breakfast, part 2, 8:30 am: Tall dark roast with sugar free vanilla & soy, and Passionfruit Chobani <3
Lunch, 12:14 pm: Leftovers from my fajitas, turned in to a salad – nice and filling!
Snacks: Popcorners with spinach dip, and HALF PRICE EASTER CANDY!
Whopper Eggs are only available once a year, and at less than $2 a bag, I had to stock up. I don’t know how the cookies & cream Hershey’s eggs got there, but I’m glad they did! Oh, and toothpaste for good measure.
Dinner, 7:30 pm: Photos can tell the story here (just a hint – I didn’t eat any of the filet ) Tablescape courtesy of mom & Adam, dinner courtesy of Dad.
There was birthday cake, leftover Easter carrot cake, and my cupcakes.
Birthday Worthy Chocolate Buttermilk Cupcakes With Ganache
Prep Time: 20 minutes
Cook Time: 18 – 20 minutes
Keywords: dessert chocolate
Ingredients (11 cupcakes)
- 1 cup AP flour
- 3/4 cup sugar
- 1 1/4 tsp baking soda
- pinch salt
- 1/3 cup dark cocoa powder
- 1/3 cup applesauce
- 2 Tbsp canola oil
- 1/2 cup buttermilk
- 1 egg
- 1/2 cup brewed coffee
- 1/2 tsp vanilla extract
- 8 oz semisweet chocolate chips
- 1/2 cup heavy cream
For the Cupcakes
1. Preheat the oven to 350 degrees. Line muffin tins with cupcake liners.
2. In a large mixing bowl, mix flour, sugar, baking soda, salt and cocoa powder with a whisk until well combined.
3. Add applesauce, oil, buttermilk, and egg. Mix until the batter is smooth. Add hot coffee in a thin stream, pouring down the side of the bowl. Stir in vanilla.
4. Using a 1/3 cup scoop, divide batter in to cupcake liners, filling 3/4 of the way full (the batter doesn’t puff up too much). I only got 11 cupcakes, but this may very depending on the size of your muffin tin.
5. Bake 18-22 minutes, until tops are no longer wet and spring back lightly when touched (they will have a shiny appearance).
6. Cool in pan for 10 minutes, then move to wire rack to cool completely before topping with ganache.
For the Ganache
1. You can use a double boiler, but I simply microwaved the cream and chocolate chips for 35 seconds, let sit for 30 seconds, and then stirred until smooth.
2. Let ganache cool for 10 minutes.
3. Spread 2 tsp of ganache on each cupcake in an even layer. Refrigerate for 10 minutes, then add a second layer if desired.