Recipe makes 36 cupcakes
Tools - 12 cup muffin pan, 36 paper cupcake cups, mixing bowl, whisk, measuring cups, measuring spoons
Note - Make the Chocolate Ganache Frosting FIRST so it will be room temperature when you are ready to use it.
Chocolate Ganache Frosting 3 cups Heavy Cream 24 oz. Dark Chocolate Chopped or Chips 3 Tbsp. Unsalted Butter 1. In a medium size sauce pot, heat the cream to just below a boil, remove from the heat and pour in the chopped chocolate. Whisk together for a couple of minutes until smooth. Add the butter and whisk until fully incorporated and smooth. Pour the Ganache into a bowl, set aside, and let cool for an hour. The Ganache should be solid enough to spread over the cupcakes. Chocolate Cupcakes 3 Cups A.P. Flour
3 Cups Sugar
1 Cup Cocoa Powder
2 tsp. Baking Soda
1 tsp. Salt
2 lg. Eggs
1 Cup Milk
1 Cup Vegetable Oil
1 Cup Hot Water
1 tsp. Vanilla Extract
8 oz, Milk Chocolate for making spider webs
1. Preheat oven to 350 degrees.
2. In a medium-sized mixing bowl, add the flour, sugar, cocoa, baking soda, and salt together, and using a whisk, gently mix together.
3. Add in the eggs, milk, vegetable oil, hot water, and vanilla. Whisk together until you have a smooth very loose batter.
4. Place a paper cupcake cup in each muffin cup and fill just above halfway with the batter. Bake cupcakes for 18 to 20 minutes. Check by inserting a toothpick into the cupcake. If it comes out dry with no runny batter they are baked. Repeat baking until all of your batter is used.
5. Let cupcakes cool before you decorate with frosting.
6. Once cooled, spread the tops of each cupcake with a spoonful of Chocolate Ganache, and smooth it out as much as you can.
7. Melt the milk chocolate in a microwaveable bowl, heating for 30 seconds, then stirring, heating for 15 seconds at a time, stirring in between, until the chocolate is smooth.
8. Make a cone out of a sandwich bag by filling the bag with the chocolate, then cut a TINY hole in the corner of the bag. Starting at the center of each cupcake, pipe a line of chocolate in a circular motion around the cupcake until you get to the edge of the cupcake. It will look like a pin wheel of milk chocolate. With a tooth pick and starting at the center of the cupcake, pull the tooth pick from center to the edge through the milk chocolate. repeating the pulling until you have about 8 lines through the chocolate. This gives it the spider web look. Let the chocolate set and enjoy!