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Ingredients Jump to Instructions ↓

  1. chocolate cupcakes:

  2. 2 cups granulated sugar

  3. 1-3/4 cups all-purpose flour

  4. 3/4 cup quality cocoa powder

  5. 1-1/2 teaspoons baking powder

  6. 1-1/2 teaspoons baking soda

  7. 1 teaspoon kosher salt

  8. 2 large organic eggs

  9. 1 cup whole milk

  10. 1/2 cup canola oil

  11. 2 teaspoons pure vanilla extract

  12. 1 cup boiling water

  13. chocolate Ganache: (makes about 1 1/4 cups)

  14. 6 oz quality semisweet chocolate , finely chopped

  15. 2/3 cup heavy cream

  16. Churros (follow link below):

  17. Luisas Churros

Instructions Jump to Ingredients ↑

  1. For chocolate cupcakes:

  2. Heat oven to 350°F.

  3. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

  4. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely.

  5. For chocolate ganache:

  6. Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat, and then pour mixture over chocolate. Let stand, without stirring, for a few minutes until chocolate begins to melt. Gently stir chocolate into cream until the mixture is completely combined. Allow mixture to come to cool slightly before spooning over cupcakes.

  7. For Churros:

  8. Follow directions in my link but instead of piping 4-inches strips of dough into hot oil, pipe 1-inch strips.

  9. To assemble:

  10. Spoon about 1 tablespoon ganache over top of cupcake and top with a warm piece of churro. Serve immediately.

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