i adore cupcakes, and i’ve eaten more than my share from some of my favorite bakeries in the area [here & here]...but there’s just something about making your own...even if they don’t look quite as perfect or taste quite as good, i love the process of baking & frosting homemade cupcakes. since my last baking project was lemony & light, i really wanted to make something that was chocolatey & gooey...

i’ve made this recipe before, and i’m trying to decide if i really love the cake or if i should try out another recipe. the only complaint i gotten about this cupcake in the past [from the chef of the house] was that i didn’t put enough frosting...what?! so this time i made sure not to make that same mistake again by double-dipping the cupcakes...dip + swirl, wait a minute, then dip + swirl again. the husband bought me some of my favorite chocolate chips, so i used those to make the ganache, & boy, did it make a difference! bitter + sweet, just the way i like it! maybe i’ll try out another chocolate cake recipe...but for now, these cupcakes are really hitting the spot!

[eggshells + cupcake liners]

[cooling cakes + shiny ganache]

[rows of cupcakes]

{recipe from the food network kitchens}

::cupcakes::

1 cup all-purpose flour

6 tablespoons natural unsweetened cocoa [not Dutch-process]

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons unsalted butter, softened [1 stick]

1 cup sugar

2 large whole eggs, at room temperature

1 large egg yolk, at room temperature

1/2 teaspoon vanilla extract

1/2 cup water

::ganache::

8 ounces semisweet chocolate, finely chopped

3/4 cup heavy cream

optional flavoring:: coffee liqueur, framboise, rum...[i used a splash of grand marnier]

PREHEAT the oven to 350 degrees. 

LINE a muffin tin pan with paper liners [makes 12].

WHISK the flour with the cocoa powder, baking soda, baking powder, and salt.

BEAT the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk, one at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.

BRING water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Scoop the batter into the paper liners, filling them 2/3 full.

BAKE until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.

FOR THE GANACHE, put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour the cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in one of the flavorings, if desired.

DIP the tops of the cooled cupcakes into the frosting. Let cakes stand on rack until frosting is completely set.