This is another modification on a favorite recipe, adding cocoa to make a chocolate cupcake.  Since cocoa looks like chocolate flour, you might think that you can substitute one for the other.  You can’t.  Cocoa doesn’t have as much starch, so it takes about twice as much cocoa as a substitute for the same amount of flour.

These cupcakes are dipped in ganache which is a superb addition to the cupcakes.

Low Altitude

Ingredients

  • 1/3 cup butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup milk
  • 1 1/3 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 1/2 teaspoons baking powder

Filling

  • 1 cup prepared whipped cream, whipped topping, or pastry cream.

Frosting

  • 1/3 cup cream cheese
  • 1 1/2 cups powdered sugar
  • 1 tablespoon milk

High Altitude

Ingredients

  • 1/4 cup butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/3 cups all-purpose flour
  • 1/4 cup cocoa
  • 1 teaspoon baking powder

Filling

  • 1 cup prepared whipped cream or whipped topping

Topping

  • 1/4 cup whipping cream
  • 1 tablespoon butter
  • 2 tablespoons light corn syrup
  • 6 ounces good quality dark chocolate, wafers or chips

Directions

Preheat the oven to 350 degrees.

  1. With your stand-type mixer and using the paddle attachment, cream the butter, sugar, and salt together.  Add the eggs and beat in.  Add the vanilla extract and milk.  Beat until mixed.
  2. Whisk the flour, cocoa, and baking powder together.  Add to the creamed mixture and beat until just mixed together.  Do not over-mix.
  3. Spoon the batter into 12 muffin tins lined with paper liners.  Bake for 15 to 18 minutes or until the cupcakes test done.  Remove the cupcakes to a wire rack to cool.
  4. Once cooled, use a thin decorating tip and decorating tool or pastry bag to press whipped cream filling into the cupcakes.  You can do so by pushing the tip through the top of the cupcake to the center.
  5. To make the topping, combine the cream, butter, and corn syrup in a small, heavy saucepan.  Heat until it simmers.  Remove the pan and immediately add the chocolate.  Stir until the chocolate is melted and the sauce is smooth.
  6. Let the sauce cool for five to ten minutes—it should still be warm.  Dip the tops of the cupcakes in the sauce.  If the coating is too thin, let the chocolate cool some more.  The topping will cool and thicken in about thirty minutes.

Baker’s note:  You will have leftover ganache.  Save and refrigerate it.  It will make great ice cream topping.

Eating cupcakes with perishable fillings that have not been refrigerated may be hazardous.  If the fillings are perishable, please keep the cupcakes refrigerated or eat them promptly.

 
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