Flower and Sugar

The Baby Cake

One of my close friend’s baby turned one recently! She was kind enough to let me make his cake. I had been super excited to make a cupcake tower ever since I saw one on-line. I decided he needed a smash cake on top but otherwise cupcakes would be ok for everyone else. My friend told me that he liked chocolate, so chocolate it was! Triple chocolate cupcakes with dark chocolate ganache filling.

These cupcakes are a bit involved but Matt has now insisted this should become my go-to chocolate frosting. I made these cupcakes over three days, which I think helped me to get the cake to them on time and to get to everything else I needed to finish that week. These cupcakes are chocked full of chocolate, I think if I were to re-name them I would call them the chocolate bomb!

  • Earlier that week: Make the components for the stand
  • Day One: Made the ganache
  • Day Two: Made the cupcakes
  • Day Three (day of event): Filled the cupcakes and made frosting and frosted the cupcakes

Recipe for Triple Chocolate Cupcakes (Adapted from Annie’s Eats)

The recipe states it makes 32 cupcakes. I made 24 cupcakes and used the rest of the batter to make a six inch cake. I had leftover ganache as I didn’t fill as many cupcakes. I rolled the rest of it as truffles and rolled it in some cocoa powder for the birthday boy’s mom and dad as a congratulations on making it to one year! I also had some leftover frosting that got sent to Matt’s office as an afternoon treat with graham crackers.

Ganache

  • 1 cup heavy cream
  • 4 Tbsp butter
  • 8 oz bittersweet chocolate (I used Giradelli double chocolate baking chips)

Cut the butter into 4 pieces. If the butter is not at room temperature microwave it for 5 seconds to take the chill off. Place the chocolate in a heatproof bowl. Bring the cream just to a boil and then pour over chocolate and leave for a minute. Next whisk chocolate until melted. Then whisk in butter one Tbsp at a time. Place in refrigerator until ready to fill the cupcakes.

Cupcakes

  • ¾ cup cocoa powder
  • ¾ cup hot water
  • 1 ½ cups butter
  • 2 ½ cups sugar
  • 4 eggs at room temperature
  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 ¼ tsp salt
  • 4 tsp vanilla
  • 1 cup sour cream

Preheat the oven to 350F. Set up your cupcake liners. Mix the cocoa powder and hot water together in a small bowl until smooth and set aside. Sift the flour, baking soda, baking powder, and salt together in a bowl and set aside. Melt the butter with the sugar in a sauce pan on the stove. Once melted, move to a stand mixer and mix on low to medium speed for several minutes until cool. Mix in the eggs one at a time and incorporate prior to adding the next. Remember to scrape down the sides of the bowl as needed. Add the vanilla and chocolate mixture and mix until incorporated. Add half the dry ingredients, then the sour cream, then the rest of the dry ingredients. Mix until incorporated and use cupcake scooper to fill cupcake liners. Bake for 18-20 minutes until the toothpick test works.

Frosting

  • 14 oz bittersweet chocolate (I used Giradelli double chocolate baking chips)
  • 8 oz cream cheese
  • 9 oz butter at room temperature
  • 3 cups powdered sugar
  • 6 Tbsp cocoa powder
  • A bit of salt
  • 1 cup sour cream

I melted the chocolate in a heat proof bowl in the microwave checking every 10-20 seconds and stirring well each time. Once melted set aside to cool a bit before you need it. Mix the butter and cream cheese together in a stand mixer for several minutes until creamed well. Gradually incorporate the powdered sugar, add the cocoa powder and salt with the first amount of powdered sugar (I mixed it in a cup at a time). Mix in the melted chocolate. Once incorporated add the sour cream. Once mixed well you can frost the cupcakes. ( I wouldn’t make this one ahead of time, It’s a pretty thick frosting and seems easier to use when warmer just after being made)

Assembly

I pulled the ganache out of the fridge to warm up a little before I filled the cupcakes so it would be a little easier to use. Use a small knife and cut a cone out of the top of the cupcake. Add a spoonful of ganache. Cut the top off the cone of cupcake and recap the cupcake. Then frost and serve!

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Copyright © 2013 - Amanda