But chocolate doesn't have to be in the form of candy, it can be a delectable, delicious, divine, decadent, mouth-watering, baked cupcake. Have I grabbed your attention yet?
Look at the finished product....don't you just want to take a bite?
Well, if you're willing to make an effort to bake something special for someone(s) you care about, this is the recipe for you. For best results, I do suggest you use fine quality chocolate and in this case I used Godiva chocolate.
Don't be put off by what looks like a lot of ingredients and many steps. This is really a simple recipe and very much worth making from scratch.
Preheat the oven to 350F degrees. Line a 24-cup muffin pan with mini cupcake liners. Set aside.
1/2 cup buttermilk
6 squares (2 oz.) Godiva 72% Dark Chocolate bar chopped
1/2 cup unsweetened cocoa powder (not Dutch processed)
3/4 cup all purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup of Joe and Son's Butter Olive Oil
2 large eggs, at room temperature
1/2 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 tablespoons Joe and Son's Raspberry Balsamic Vinegar
Warm the buttermilk and chocolate over the stove or in the microwave on low heat. Stir until smooth and set aside to cool.
In a medium bowl, combine the cocoa powder, flour, baking soda, baking powder and sugars.
Add the cooled chocolate mixture, vanilla extract, Raspberry Balsamic Vinegar, Butter Olive Oil and eggs. Mix until combined.
Do not over mix. The batter will resemble a thick pudding.
Divide the batter between the liners in your cupcake pan. Bake for 8 to 10 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before frosting.
For the Ganache Frosting
1 cup heavy cream
pinch of salt
2 bars plus 3 squares (8 oz.) Godiva 72% Dark Chocolate, broken into pieces
1/4 cup powdered sugar
2 tablespoons Joe and Son's Butter Olive Oil
2 tablespoons Joe and Son's Dark Chocolate Balsamic Vinegar
Combine the heavy cream and salt in a medium sauce pan and bring to a simmer.
Remove from heat and pour over chocolate. Whisk until smooth.
Whisk in the powdered sugar, Butter Olive Oil and the Chocolate Balsamic Vinegar.
Let cool to room temperature. Refrigerate the ganache, checking it and stirring every few minutes until it is thick enough to spread.
Transfer the ganache to a pastry bag fitted with a large star tip and pipe onto cupcakes.