Chocolate Lover's Cupcakes | Josh Pan

Chocolate is addicting. No doubt about that. For those of you who, like me, are obsessed with chocolate, this cupcake recipe is perfect for you. However, if you hate chocolate (shame on you), maybe not your cup of tea. Try it out and let me know how it goes! Have Fun [:

Recipe makes 12+ cupcakes.

BTW, please check me out on YouTube at joshpancooking. If you enjoy my Instructables, please subscribe to my YouTube channel. It means the world to me [:

First, we need ingredients. Duh. A cake without ingredients is just, well, air.

For the cake, you'll need...

• 2 Tbsp Butter
• 2 Lg Eggs
• 1 ¼ Cup Granulated Sugar
• 1 ¼ Cup Flour
• ½ Cup Cocoa Powder
• 1 Tsp Baking Soda
• ½ Tsp Baking Powder
• ½ Tsp Salt
• ¼ Cup Heavy Cream
• ¼ Cup Whole Milk
• ¼ Cup Water
• 1/8 Cup Vegetable Oil
• 1 Tsp Vanilla Extract

For the buttercream, you'll need...

• 1 Bar Butter
• 1 ¾ Cup Powdered Sugar
• ¼ Cup Cocoa Powder
• 1 Tsp Vanilla Extract
• 1 Tbsp Heavy Cream

For the ganache, you'll need...

• 125g Chocolate Chips
• ½ Cup Heavy Cream

And to top your cupcakes, you can use chocolate sprinkles, Oreos, chocolate chips, chocolate chunks, cocoa powder dust, or anything else chocolate.

First, pour all your dry ingredients into a bowl. The dry ingredients are...

• Flour
• Cocoa Powder
• Baking Soda
• Baking Powder
• Salt

Mix it all together with a spoon, fork, or whisk.

The wet ingredients include...

• Heavy Cream
• Whole Milk
• Water
• Vegetable Oil
• Vanilla Extract

And whisk with a whisk (keep in mind that the oil will separate, so it doesn't have to be perfectly blended).

Beat the 2 Tbsp of butter in a mixer (or use a whisk) until smooth and creamy. Then slowly add in the granulated sugar until the mixture becomes fluffy and crumbly. Next, add in your two large eggs, one at a time. Be sure the first egg has mixed in completely before adding in the second.

Now, with the mixer on low speed, alternate adding in the dry ingredients and wet ingredients, ending with the dry.

This is super simple. Just line a cupcake/muffin tin with cupcake liners, and scoop two big tablespoons of the batter into each liner. This should come up to about 2/3 to 3/4 of the way up the cupcake liner. Give the tin a good shake to even out the tops of the tins.

If you haven't already, preheat your oven to 350 degrees F, and bake for 18 minutes.

Cream your butter but mixing it on medium speed until light and fluffy. Then sift in half of the powdered sugar along with all of the cocoa powder, and continue mixing, now on low to medium low speed. Once all the dry stuff has been well incorporated into the butter, sift in the second half of sugar and continue mixing until well incorporated. Add in the vanilla extract and mix until well incorporated. Then finally, if necessary, add in up to one tablespoon of heavy cream to lighten up your frosting. Mix until combined.

Heat the heavy cream until a low simmer, then pour over the chocolate chips and stir until completely melted (feel free to use a microwave if your chocolate still is not completely melted. Heat 15 seconds at a time).

Put your buttercream into a piping bag fitted with a large star tip. Start at the center of your cupcake, and pipe in an outward spiral. As you approach the edge of the cupcake, decrease the pressure to create a tapered end. Then, using a bottle with a squeeze tip or a piping bag, drizzle some ganache over the top, and sprinkle with some of your toppings.

And that's it! Surprising how easy that was, right? Now take that first bite. Mmmmmmm. So good. If you enjoyed this recipe, please check me out on other social media sites, including facebook, instagram, tumblr, twitter, and, of course, YouTube. You can find me as "joshpancooking." Thanks for all your support, love you all, and goodbye!