To make these mini chocoholic cupcakes you will need:
- Mini’s Chocoholic Cupcakes
- Dark Chocolate Ganache Frosting
- Chocolate discs and chocolate drizzle for decorations
Mini's chocoholic cupcakes ingredients
- 1⁄2 cup Guittard extra-dark chocolate chips, at least 62 percent cacao
- 1⁄2 cup boiling water, strong coffee, or espresso
- 1⁄2 cup unsweetened applesauce
- 1⁄2 cup soybean oil
- 2 large eggs
- 1 tablespoon vanilla
- 1-1⁄2 cups unbleached flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup Dutch-process cocoa powder
Before you start: Preheat oven to 350 degrees F. Place 30 soufflé cups on a flat baking sheet lined with parchment paper or a Silpat. Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the soufflé cups with cupcake batter.
1 In a large glass measuring cup, combine the chocolate and boiling water. Let the chocolate melt in the hot liquid, then stir to combine and set aside.
2 Place all wet ingredients together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended. Slowly pour the warm chocolate mixture down the side of the bowl while the mixer is on low. Do not add the hot water and chocolate too quickly or you will cook the eggs.
3 Combine all dry ingredients in a separate bowl and stir with a spoon to combine.
4 Add dry ingredients to wet ingredients and blend on low speed for 30 seconds until combined. Batter will be lumpy. Scrape down the bowl and turn your mixer on high for 30 seconds. Scrape down bowl again, and return to high for another 30 seconds.
5 Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the soufflé cups half full.
6 Bake cupcakes for 19 minutes. They are done when you can apply light pressure to the top of the cupcake and it bounces back. Also watch for a shiny part in the center of the cupcakes; if there is shine, they have not cooked long enough.
Pro tip: It is important to use Dutch-process cocoa in this recipe. The normal grocery store variety of cocoa is usually unsweetened but it has not been treated with an alkali to neutralize its natural acidity.
Makes 30 cupcakes in perfectly cute 2-ounce soufflé cups