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5
from 1 vote
Homemade Chocolate Cupcakes
Ingredients
For the chocolate cupcakes:
1 C flour
¼ C unsweetened cocoa powder
¾ tsp baking powder
½ tsp baking soda
½ tsp salt
½ C light brown sugar
½ C sugar
⅓ C Canola oil
½ C buttermilk
1 large egg
1 tsp. vanilla extract
Chocolate frosting
1 C unsalted sweet cream butter, softened
2 1/2 C powdered sugar
1/2 C Hershey Cocoa Powder
2 tsp vanilla extract
5 tbsp heavy whipping cream
1 piping bag fitted with large star tip
Chocolate ganache layer
1 C semi sweet chocolate chips
1/2 C heavy whipping cream
1 large squeeze bottle
Decoration ingredients
Milk chocolate Lindt Lindor chocolates
Lindt Lindor milk chocolate caramel stick
Chocolate shavings
Instructions
Preheat Oven to 350 degree and line cupcake pan with cupcake liners
Preheat Oven to 350 degree and line cupcake pan with cupcake liners
Add in the sugar and brown sugar stir until combined.
Add the oil, buttermilk, egg, and vanilla extract. Stir until combined.
Fill cupcake liner 3/4 of the way full.
Bake for 21 minutes.
Remove the cupcakes from the oven.
Transfer the cupcakes to a wire rack to cool
Frosting directions
Using a standing mixer, beat together all ingredients until smooth and stiff peaks form
Scoop into a piping bag and set aside
Chocolate Ganache
Using a small saucepan, heat up the heavy whipping cream over medium heat
Place the semi-sweet chocolate chips into a heatproof glass bowl
Once the whipping cream starts to simmer pour over the chocolate chips and allow to sit for 1 minute
Whisk the chocolate chips and heavy whipping cream until smooth
Pour ganache into the squeeze bottle and set aside
Decorating cupcakes
Frost cooled cupcakes with chocolate frosting
Pipe on some chocolate ganache
Unwrap the Lindt chocolate truffle and place in the middle
Break off pieces of the caramel bar and place behind the Lindt chocolate truffle
Sprinkle chocolate shavings all over the cupcake