I'm not surprised these cupcakes got that special name. They are really evils. The texture of the cake is incredible moist and the combination with the chocolate ganache is just heaven. These cupcakes are going to be my favorite and I certainly will make these again.
I made these cupcakes for my friend. She's just moved out and celebrating her new house today. But no worry, I made more than enough, so I would still be possible enjoying these cupcakes tomorrow by myself...hhmmmm..
½ cup boiling water
6 Tbsp. unsweetened cocoa powder
¼ cup milk
½ tsp. vanilla extract
1 cup flour
½ + 1/8 tsp. baking soda
¼ tsp. salt
½ cup butter, softened
10 Tbsp. brown sugar
6 Tbsp. sugar
In a bowl, whisk boiling water into cocoa until smooth. Add in milk and vanilla; set aside.
Preheat oven to 350F. Line 12 muffin cups with paper liners.
In a small bowl, sift flour, baking soda, and salt; set aside.
In a mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture in batches, alternating with cocoa mixture; beginning and ending with the flour. Fill liners about halfway full.
Bake at 350F for 18-20 minutes. Cool on wire rack.
½ cup heavy cream
8 oz. semi-sweet chocolate chunks
2 Tbsp. light corn syrup
Heat the cream until boiling, then pour over chocolate, stirring to melt, adding the corn syrup. Dip each cupcake into ganache upside down to get a good coating on it.