chocolate fudge cupcakes
PREP TIME 30 mins, COOK TIME 20 mins, plus cooling
1⁄2 cup cocoa powder
2⁄3 cup semisweet or dark chocolate
8 tbsps (1 stick) butter, softened
1 cup sugar
3 eggs, at room temperature
1 cup all-purpose flour
1 tsp baking soda
2 tsp baking powder
pinch of salt
1⁄2 cup whole milk
raspberries, to garnish
For the ganache:
2 1⁄2 cups semisweet or dark chocolate
1 1⁄2 cups heavy cream
1 Preheat the oven to 350ºF (180ºC). In a small saucepan, heat the cocoa, chocolate, and 3⁄4 cup of water over low heat. Whisk together until fully incorporated.
2 Using an electric hand whisk, cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly between each addition. Whisk this into
the chocolate mixture. In another bowl, sift the flour, baking soda, baking powder, and salt.
3 Add the dry ingredients to the chocolate mixture in thirds, alternating with the milk. Beat until the mixture is light and well blended. Place 12 cupcake cases into a 12-hole muffin pan. Spoon the batter into the cases, filling each two-thirds full.
4 Bake for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the cupcakes to a wire rack to cool.
5 To make the ganache, melt the chocolate and cream in a small heatproof bowl over a saucepan of simmering water, making sure the bowl does not touch the water. When the chocolate has melted, take it off the heat and whisk until smooth and completely combined. Set aside.
6 When the ganache returns to room temperature, whip until fluffy. Let it chill, then spoon onto the cupcakes. Garnish with raspberries and serve.