If these cupcakes look like a rich, gooey diabetic coma in cupcake form, then you’re right. These cupcakes started out as an experiment and ended up being a huge hit at a friend’s graduation party. Ganache is the secret to fool proof chocolate lava. The oil and buttermilk make for a very moist and rich cake.
Blackberry Passionfruit Chocolate Cupcakes
Yield:
24 cupcakes
Prep Time:
20 minutes
Cook Time:
15 minutes
Additional Time:
5 minutes
Total Time:
5 minutes
Ingredients
Blackberry Passion Fruit Ganache
- 4 oz semi-sweet chocolate (not chocolate chips), cut into very small pieces
- .7 oz passion fruit puree
- .7 oz blackberry puree
- .7 oz heavy cream
- .5 oz unsalted butter, room temp cut into small pieces
Cupcakes
- 1 stick unsalted butter
- 1/2 c vegetable oil
- 1 c water
- 2 c sugar
- 2 c All-purpose flour
- 1/2 c unsweetened cocoa powder (not instant)
- 1/2 tsp salt
- 2 lg eggs
- 1/2 c buttermilk
- 1 tsp vanilla
- 1 1/2 tsp baking soda
Instructions
- Place chopped chocolate pieces in a small glass bowl. Heat fruit purees and heavy cream to boiling. Pour over chocolate.
- With a rubber spatula, stir until the chocolate and liquid emulsifies and takes on a shiny chocolate syrup consistency.
- Stir in butter. Chill until firm (put in freezer to speed up the process).
- Preheat oven to 350. Prepare cupcake pans with papers.
- In a saucepan, combine butter, oil and water and bring the mixture to a boil.
- In a mixer with a paddle attachment, mix sugar, flour and cocoa powder on low for 30 seconds or until the mixture is combined well. Add the butter mixture in a stream while mixing.
- Mix in the eggs, buttermilk, vanilla and baking soda. Mix until batter is just combined.
- Spoon batter into cupcake papers until half full.
- Using a small portion scoop, spoon small balls of ganache into the center of each cupcake.
- Spoon more batter on top until cupcake paper is 3/4 full. Bake for approximately 15 minutes or until tops of cupcakes are firm and spring back when touched. Remove from pan and cool on a wire rack.
- When the cupcakes are cool, heat the remaining ganache until it regains a liquid consistency (20-30 seconds in the microwave).
- Gripping the base of the cupcake, dip the tops of the cupcakes in the ganache. Return the cupcake to the wire rack.
- They are ready to serve once the ganache has set. Should only take a few minutes.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
You may also like this cake mix hack for making boxed cake mix taste as good as homemade.
Leave a comment