Ingredients
Method
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
- Add sugar, oil, eggs, vanilla, and milk. Mix until smooth.
- Divide batter evenly into prepared molds. Bake 18-20 minutes, until a toothpick inserted comes out clean.
- Cool completely. Use a paring knife to carefully hollow out the center of each cupcake, leaving a 1/4-inch shell.
- In a bowl, beat butter until creamy. Gradually add sifted powdered sugar, then mix in 2 tablespoons milk until smooth for the buttercream.
- Using a piping bag, fill each hollowed cupcake with buttercream.
- In a saucepan, heat cream until just steaming. Pour over chopped chocolate and whisk until smooth for the ganache. Let cool slightly, then drizzle over cupcakes.
Notes
Use a cupcake corer for neater hollows in the cupcakes.
For non-dairy options, substitute heavy cream with coconut cream and use vegan chocolate.
Store in an airtight container at room temperature for up to 2 days.
For non-dairy options, substitute heavy cream with coconut cream and use vegan chocolate.
Store in an airtight container at room temperature for up to 2 days.