| Yield: | 12 cupcakes |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup whole milk
- 1/2 cup hot coffee
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 egg
- Chocolate Bourbon Ganache, recipe follows
- Chocolate Buttercream Frosting, recipe follows
- Pecan Praline Cookie, recipe follows
- 1 cup salted butter
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- 2 tablespoons bourbon
- 6 tablespoons heavy cream
- 6 tablespoons granulated sugar
- 2 tablespoons salted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups finely chopped pecans
Instructions
- Preheat the oven to 350 degrees F. Line a regular-size cupcake pan with 12 cupcake liners.
- Combine the flour, granulated sugar, cocoa, baking soda, baking powder, milk, coffee, vegetable oil, vanilla and egg in a large bowl. Beat until smooth. Bake until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Cool the cupcakes completely.
- To assemble: Poke a hole into each cupcake with the handle of a wooden spoon. Fill the cupcakes with about 1 teaspoon Chocolate Bourbon Ganache. Generously frost the top of each cupcake with Chocolate Buttercream Frosting. Place 2 pieces of Pecan Praline Cookie in the top of each cupcake.
- Beat the butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the powdered sugar 1 cup at a time until incorporated. Mix in the cocoa. Add the milk and vanilla and beat until light and fluffy. Put the frosting into a pastry bag and cut 1/2-inch off the tip.
- Place the semisweet chocolate chips in a heatproof glass bowl. Add the heavy whipping cream, place in the microwave and melt in 30 second intervals until completely melted. Using a hand whisk, whip the melted chocolate and cream until smooth. Add the bourbon. Put the ganache in a pastry bag.
- Preheat the oven to 300 degrees F. Place the heavy cream, granulated sugar and butter in a saucepan over medium-high heat and bring to a boil. Remove from the heat and stir in the flour and pecans. Spread the cookie batter onto a parchment-lined cookie sheet and bake until golden brown, 20 to 25 minutes. Remove from the oven and let completely cool. When completely cooled, break into pieces.
Reviews
This review is only for the cakes and the ganache as I did not make the frostings. The chocolate cupcakes are awesome! They are not too sweet due to the “Unsweetened Cocoa” which I love, as I do not like very sweet cupcakes. If making for kids or a crowd that likes very sweet desserts maybe switch to regular sweetened cocoa. However, the recipe works great the cupcakes are moist and fluffy with a rich chocolate flavor. The ganache is also delicious, I added some of the brewed coffee to the ganache and it gave it a great taste.