Ingredients - 5 ounces Dark Chocolate
- 1/2 cup Unsalted Butter
- 1/4 cup Vegetable Oil
- 1 cup Granulated Sugar
- 2 large Eggs, room temperature
- 1/3 cup Unsweetened Cocoa Powder
- 1 3/4 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 3/4 cup Whole Milk
For the Chocolate Whipped Cream: - 1/2 cup Heavy Cream
- 2 tablespoons Unsweetened Cocoa Powder
- 3 tablespoons Powdered Sugar
- 1/2 teaspoon Pure Vanilla Extract
Directions - Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Set aside.
- Add about an inch of water into a small saucepan. Heat the water over medium-high until the water begins to boil. Turn off the heat, but leave the saucepan on the stove. Place a larger heatproof bowl over the saucepan – ensure it is large enough that it doesn't touch the water below.
- Add the chocolate and butter to the bowl and stir as it melts. Once the butter and chocolate are melted and well-mixed and incorporated, add the oil and sugar then remove the bowl from the saucepan. Mix well and allow the ingredients to cool slightly.
- Beat in the eggs until well incorporated.
- Mix in the cocoa powder, flour, and baking powder. Mix in well. Add the milk and stir until combined.
- Evenly divide the batter among the cupcake liners and bake for 15 – 18 minutes, or until a toothpick comes out with a few crumbs clinging to it.
- Allow the muffins to cool completely.
- As the muffins are cooling, beat the heavy cream until medium peaks form. Beat in the cocoa powder, powdered sugar, and vanilla. Fit a piping tip with your favorite tip and fill with the whipped cream. Pipe the cream on the cooled muffins.
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