Monday, March 26, 2012

High Altitude Chocolate Cupcakes

I have made many tasty cupcakes since moving to Denver but they all seem to rise to fast and then dome. So I took a risk and made a high altitude cupcake recipe....what a disaster. They turned out beautiful, for a dry chocolate biscuit! They even won first prize for prettiest cupcake. Embarrassing way to say ga-rosss! So I had to put something completely different from anything, and to my luck ta-da yummy and pretty cute lil' fellas. Sorry I forgot a pic.

  • 1 1/4 cups cake flour
  • 1/2 cup Dutch processed unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1 cups sugar
  • 3 large eggs
  • 4 T milk
  • 4 T sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water


Ganache Frosting:

  • 4 ounces semisweet chocolate, coarsely chopped
  • 3 T half and half
  • 1 T butter

Directions

Set rack in the middle of oven and preheat to 360 degrees F. Line a 24 slot muffin pan with large paper or foil cupcake liners.

Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the milk, sour crea and vanilla, then another third of the flour. Beat in the water and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.

For ganache, bring half and half to simmer and pour over chocolate. Let sit for one minute. Drop in butter and whisk until smooth.

After cupcakes cool dip in ganache.(I also filled mine with peanut butter frosting.)

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