Chocolate Cupcakes and Ganache



1/4 lb (1 stick) unsalted butter at room temperature

1/2 (3 oz) unsweetened chocolate, coarsely chopped

1 cup boiling water

1 tsp vanilla extract

2 cups granulated sugar

1/2 cup sour cream

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

2 large egg whites at room temperature



1.  Preheat oven to 325 degrees F and insert cupcake liners into cupcake tin.

2.  Place butter and chocolate in large bowl and pour the boiling water over them.  Let it stand until it’s melted and stir together to combine.  Then, stir in vanilla and sugar.

3.  Add the sour cream and mix on medium speed until fully integrated.

4.  In a separate bowl, combine the flour, baking powder, and baking soda.

5.  Gradually add the dry ingredients to the batter, mixing at medium speed until smooth.

6.  In another clean bowl with clean beaters, whip the egg whites until stiff and gently fold into the batter.

7.  Fill the cupcake liners 3/4 full.  Bake mini cupcakes for about 10-15 minutes or 20-25 minutes for medium sized cupcakes.


For Ganache:


1 cup semi sweet chocolate

3/4 cup whipping cream


1.  Place the chocolate in a bowl.

2.  In a saucepan, bring the whipping cream just to a boil over high heat.

3.  Pour hot whipping cream over the chocolate and stir until chocolate is melted.  Let the ganache cool to room temperature.


To Decorate:

Have your choice of toppings (I used rainbow sprinkles and sliced almonds) ready.

Carefully dip the cupcakes into the ganache and let stand on a cooling rack with paper towel under it to catch any dripping ganache or toppings.  Then sprinkle with your choice of toppings.