Do you know that the darker the chocolate, the higher its cocoa content and the lesser sugar and fat it contains. Look for chocolates with at least 60% cocoa content—they're an excellent source of antioxidants.
Yield 24 cupcakes
Prep Time 15 minutes
Baking Time 15 to 20 minutes
Cooking Time 20 minutes
1/2 cup butter, melted
100 grams bittersweet Belgian chocolate, chopped
1/4 cup butter
1 1/4 cups sugar
2 tablespoons cocoa powder
1 teaspoon vanilla
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
For the Belgian chocolate ganache
2 cups cream
400 grams bittersweet Belgian chocolate, chopped
1 In a small pan, melt butter. Stir in chopped Belgian chocolate and whisk until blended. Set aside.
2 Preheat oven to 350ËšF.
3 In a mixing bowl, cream together butter and sugar.
4 Add eggs slowly and beat until creamy. Stir in cocoa powder and vanilla.
5 Add melted chocolate.
6 Combine dry ingredients and stir into creamed mixture alternatively with milk.
7 Beat until smooth (about 1 minute) then scoop into paper-lined muffin pans.
8 Bake for 15 minutes or until toothpick inserted in the middle comes out clean. Cool before frosting.
9 Make the Belgian chocolate ganache: Put cream in a pot and bring to a boil. Remove from heat and stir in chopped chocolate. Whisk until smooth. Cool until thick and use to frost cupcakes.
Photography by David Hanson │ Styling by Sharlene Tan
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