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Black Magic for Valentine’s Day

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Today was our first “off day” in what seems like an eternity.

Cupcakes

Black Magic Mini Cupcakes

No workmen in the house. Nowhere we had to go. Nothing we had to do. Almost like a vacation. (For the kids, at least…)

So we invited some of the boys from my oldest’s Classical Conversations group over to have a little Valentine’s playdate. I planned on making cookies or donuts as a treat, but when I got down to it, mini cupcakes seemed like the right thing to do.

(That’s me pretending that a love for chocolate is, in itself, a virtue. If I’m wrong, please don’t tell me.)

Be forewarned that by using dark cocoa and semisweet chocolate, you are guaranteeing that these cupcakes are rich, darkly delicious and not quite syrupy-sweet enough for kids — milk chocoholics that they are (until they get old enough to know better) — to inhale without reserve. They’re really kind of an “adult” cupcake.

For which I say: You’re welcome.

Black Magic Mini Cupcakes
Yields 60
Petite bites of dark chocolate bliss. Pair with Whipped Chocolate Ganache.
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 1 cup buttermilk
  2. 1 cup strong black coffee, cooled
  3. 1 tsp vanilla
  4. 2 eggs
  5. 1/2 cup vegetable oil
  6. 2 cups sugar
  7. 1 3/4 cups flour
  8. 3/4 cup Hershey's Special Dark Cocoa
  9. 2 tsp baking soda
  10. 1 tsp baking powder
  11. 1 scant tsp salt
  12. Whipped Chocolate Ganache
  13. candy hearts (optional)
Instructions
  1. Put a rack in the center of your oven and preheat to 350 degrees.
  2. Combine buttermilk, cooled coffee and vanilla in the bowl of a mixer fitted with the whisk attachment. Add eggs and mix until well-blended. Add vegetable oil.
  3. In a separate bowl, combine sugar, flour, cocoa, baking soda, baking powder and salt. Mix well.
  4. Add flour/sugar mixture to the wet ingredients and mix on low, scraping the sides of the bowl, until combined. Mix on high for 2 minutes.
  5. Line the cups of a mini-muffin tin with cupcake liners, if desired. Fill each cup with a scant tablespoon of batter, approximately 2/3 full.
  6. Bake cupcakes at 350 degrees for 9-11 minutes. DO NOT OVERBAKE. (Test with a toothpick, if you're unsure.)
  7. Remove cupcakes from oven. Remove the cupcakes from the muffin tin (use a spoon to help lift them out) and cool on a wire rack.
  8. When cupcakes are completely cool, top them with piped Whipped Chocolate Ganache and candy hearts. Store in the refrigerator.
Adapted from Hershey's Kitchens
Adapted from Hershey's Kitchens
Raising Camelot https://raisingcamelot.com/
Whipped Chocolate Ganache
Write a review
Save Recipe
Print
Cook Time
10 min
Total Time
1 hr 30 min
Cook Time
10 min
Total Time
1 hr 30 min
Ingredients
  1. 18 ozs semisweet chocolate chips or chocolate of your choice
  2. 1 1/2 cups heavy whipping cream
Instructions
  1. In a saucepan, heat whipping cream on medium until hot. Do not boil.
  2. Add chocolate to the hot cream and stir constantly until completely melted and smooth. Cool to room temperature.
  3. Put the cooled ganache into the fridge and chill for at least 1 hour. The colder the ganache, the faster it will whip. (DO NOT put ganache in the freezer.)
  4. Transfer the chilled ganache to the bowl of a mixer fitted with a whisk attachment.
  5. Beat the ganache on high for 3-5 minutes, or until peaks form and it begins to hold its shape. To prevent over-whipping your ganache, turn off the mixer and test the consistency every minute or so. (To salvage overwhipped ganached, see Notes below.)
  6. Spoon whipped ganache into a piping bag and pipe as desired. Store the completed cake and any leftovers in the fridge.
Notes
  1. It can take a leetle practice to learn exactly how much to whip the ganache. It's easy to over-whip and end up with stiff ganache, or — worse yet — chocolate butter. On the other hand, under-whipped ganache won't hold its shape.
  2. To prevent over-whipping, use FRESH whipping cream; cream approaching the expiration date is more temperamental. Make sure your ganache is good and cold before whipping; it helps to chill your mixing bowl and whisk beforehand — especially in hot weather. Finally, make sure the ganache has your full attention. Distractions are the enemy of good ganache.
  3. If you happen to over-whip your ganache, don't panic. Grab a spatula and gently fold in a splash of extra cream. Not much. Maybe a 1/2 tablespoon at a time.
  4. However, if your ganache has turned grainy, I'm sorry. You've made chocolate butter and there's no turning back. Find a biscuit and let me know how it tastes. 😉
Adapted from Savory Sweet Life
Adapted from Savory Sweet Life
Raising Camelot https://raisingcamelot.com/
Happy Valentine’s Day!

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