Valentine’s Day Cupcakes

Since it’s Valentine’s Day, I thought it would be fun to make some over-the-top cupcakes – rich chocolate cake filled with a vanilla pastry cream, dipped in chocolate ganache. It’s good to have an excuse to be decadent! 

Chocolate Cupcakes:

• 1 1/3 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 cup unsweetened cocoa powder
• 1/8 teaspoon kosher salt
• 3 tablespoons butter, room temperature
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup milk

1. Preheat oven to 350º. Line a muffin pan with 16 paper liners. Lift the flour, baking powder, baking soda, cocoa powder, and salt together in a medium bowl.

2. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mix well after each addition, the add the vanilla extract. Alternate the flour mixture and milk in batches, mix well – fill the cups 3/4 full.

3. Bake for 15 to 18 minutes, test with a toothpick. Let cool on a wire rack.

Buttercream Frosting:

• 1/2 cup butter, room temperature
• 1 1/2 cups confectioner’s sugar
• 1/2 teaspoon vanilla extract
• 1 – 2 teaspoons heavy cream

1. Combine the butter and sugar with an electric mixer on low speed until smooth. Increase speed to medium – high for 3 minutes until light and fluffy.

2. Add the vanilla, and the heavy cream, a little bit at a time until you’ve reached the desired spreading consistency. Makes one cup.

3. Put frosting in a pastry bag fitted with an Ateco round tip. Insert the tip about a half inch into the top of each cupcake, and give the bag a squeeze. Set aside.

Chocolate Ganache:

• 6 ounces chocolate, chopped into small pieces
• 4 ounces heavy cream

1. Place chocolate in a medium bowl. Heat heavy cream on medium high until it comes to a boil. Immediately remove from heat, pour over chocolate, and whisk until it’s combined and glossy.

2. Let cool a bit, dip cupcakes in ganache, and refrigerate until set.

3. Using the remaining buttercream, pipe a small star on the top of cupcake, decorate with a heart. Refrigerate until an hour before serving. Makes 16.