I know the title to this recipe may sound a little confusing but I just had to give the chocolate ganache first place in my recipe. Whipped chocolate ganache is like no other cake topping I have ever tasted, it's fluffy like whip cream, yet so rich like chocolate ganache. The chocolate cupcake recipe is made using both cocoa powder and malted chocolate milk powder. This recipe yields 3 dozen chocolate cupcakes, so be afraid, be very afraid. I've been eating 3 a day.
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1/2 cup chocolate malted milk powder
1 1/4 cup sugar
1 cup milk
1/2 cup brewed coffee
1 cup oil
1 cup mini chocolate chips (tossed it 2 tablespoons of malted milk)
Preheat your oven to 350* f. Line two cupcake sheet pans with cupcake liners, set aside. In a large bowl sift your flour, cocoa powder, malted chocolate milk, salt, baking powder, and baking soda. Set aside. In a seperate bolw, combine your eggs and sugar and beat with a hand or electric whisk until fluffy and light in color. Stream in the oil and continue to whisk on low speed. Combine the milk and coffee in a large cup.
Gently fold in the flour mixture alternately with the milk to the egg mixture in three additions, beginning and ending with the flour mixture. Toss the chocolate chips with 2 tablespoons of malted chocolate milk and gently fold into your batter. Make sure as you're spooning the batter into the prepared pan, to get even amounts of chocolate morsels into every cupcake mold. If the morsels beggin to sink to the bottom just give the batter a light fold to bring them back onto the top. Fill your cupcake liners 2/3 up and bake for approximately 20 minutes or until a toothpic inserted in the center comes out clean.
Whipped chocolate ganache
2 cups heavy cream (UK, double cream)
2 cups semisweet chocolate morsels
2 tablespoons icing sugar (powder sugar)
Place the chocolate morsels in a large heat-proof bolw. Set aside. In a heavy bottom pan over medium heat, bring the cream to a light boil. Pour the cream over the morsels and allow them to melt for 5 minutes before mixing. Stir with a rubber spatula until well combined and lump free. Let chocolate mixture cool to room temperature, stirring occasionally. Place mixture in the bowl and whip with an electric mixer set to medium speed until the ganache holds it's shape and is lighter in color (it should look like chocolate mousse). Spread or pipe onto your cupcakes after they have completely cooled down.