After an embarrassing attempt to parallel park during alternate side I made a public plea via Facebook exchanging cupcakes for parking lessons. When I say embarrassing, I mean embarrassing. I spent about ten minutes trying to pull into a spot and became defeated when a big black van proceeded to roll down their window to tell me I was doing it wrong. Yep, true life.
Nicole took me up on my offer and was a fantastic and calm teacher. This is not surprising considering she manages to wrangle 180 middle schooolers into singing beautiful songs every year at our school concerts! We found some quiet streets and practiced parallel parking on both the right side of the car and the left side.
As Nicole’s reward she requested sweet and salty cupcakes. I remembered saving this recipe ages ago and loved the rich dark chocolate ganache with the beautiful sea salt on top. A perfect treat to use as a reward! Because no one can eat twenty-four cupcakes and I was attending a party, I made 12 cupcakes regular size to give to Nichole and used the rest of the batter to make mini cupcakes which are perfect for sharing!
My baking has been infrequent lately and as I always say, making cupcakes are so relaxing. It’s easy to forget because the cleanup can be daunting, but cupcakes really are the best! Also, everyone loooooves cupcakes.
These cupcakes were snatched up super fast. Are you surprised? A mini chocolate cupcake with a salty finish; everyone wants in on this goodie. The cake bakes up perfectly moist with plenty of depth from the coffee. Let’s talk frosting – whipped ganache frosting. When hot cream and dark chocolate meet, magic happens! Let it cool, whip it up, and you have a rich, decadent chocolate frosting. Not too sweet, but plenty of chocolate flavor. The salt brings everything together and balances the sweetness. These are some good chocolate cupcakes!
One Year Ago – M & M Cookies
Salty Dark Chocolate Cupcakes
Adapted from Gimme Some Oven
Yield – 12 standard cupcakes + 20 mini cupcakes
1/2 cup (1 stick) butter
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/2 cups flour
1/2 cup quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup coffee
- Preheat the oven to 350 ˚F and line cupcake tins with paper liners.
- Add butter and sugar to the bowl of a stand mixer with a paddle attachment. Beat until pale yellow. Beat in the eggs one at a time and add the vanilla on high speed. Scrape the bowl as needed.
- Sift together the flour, cocoa, baking soda, and salt.
- In a small bowl mix together the buttermilk and coffee.
- On low speed add the dry ingredients in three batches alternating with the wet. Mix until all the ingredients are completely combined.
- Use a standard ice cream scoop to portion the batter into regular cupcakes tins. Bake for 15-18 minutes until a toothpick inserted comes out clean.
- Use a 2-tablespoon scoop to portion the batter for the mini cupcakes. Bake 12-15 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
Whipped Dark Chocolate Ganache Frosting
18 ounces bittersweet chocolate
1 1/2 cups heavy cream
pinch of salt
splash of vanilla
coarse sea salt
- Chop the chocolate and add to the bowl of a stand mixer.
- Heat the cream until simmering on the stove top. Add to the chocolate and let sit for 5 minutes.
- Add in the vanilla and salt. Stir the mixture until smooth and let cool completely, this will take 1-2 hours.
- Use the paddle attachment to beat the ganache into a piping consistency. The frosting will become much lighter in color.
- Pipe on each cupcake and sprinkle generously with coarse sea salt.