These decadent treats will remind you of your favorite childhood desserts with just one bite of the rich Milk Chocolate Ganache that provides the outer layer of these mouthwatering cupcakes that sit upon crunchy chocolate wafers. Pictured with our Blackberry-Cream–Filled Red Hat Cookies.
Chocolaty Cupcake Fedoras
Serves: 18
Ingredients
- 1⁄3 cup granulated sugar
- 1⁄4 cup firmly packed dark brown sugar
- 1⁄4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄4 cup super-dark Dutch-process cocoa powder*, sifted
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon fine sea salt
- 3 tablespoons whole milk, room temperature
- Milk Chocolate Ganache (recipe follows)
- 18 chocolate wafer cookies*
- Buttercream Frosting (recipe follows)
- Garnish: yellow edible micro flowers**
Instructions
- Preheat oven to 350°F. Spray 18 wells of a 24-well mini muffin pan with cooking spray.
- In a medium bowl, whisk together sugars and melted butter until smooth and well combined. Whisk in egg until combined. Whisk in vanilla extract.
- In another medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Add flour mixture to sugar mixture in 3 additions alternately with milk, beginning and ending with flour mixture, stirring after each addition just until combined.
- Using a 1 1⁄2-tablespoon levered scoop, divide batter among prepared wells of muffin pan.
- Bake until tops of cupcakes are dry and a wooden pick inserted into the centers comes out clean, 10 to 15 minutes. Let cool completely in pan on a wire rack. Remove cupcakes from pan.
- Using a spoon or a fork, dip cupcakes into warm Milk Chocolate Ganache, coating narrow end and sides, and draining excess ganache back into bowl. While each cupcake is still on utensil, top cupcake with a wafer cookie, centering cookie. Invert onto wire racks to let set.
- Place Buttercream Frosting in a piping bag fitted with a small round tip (Wilton #2). Pipe dots to create a band for each cupcake hat.
- Just before serving, garnish with edible flowers, if desired.
Notes
*We used King Arthur Black Cocoa Powder and Nabisco Famous Chocolate Wafers.
**We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530 or gourmetsweetbotanicals.com.
Make-Ahead Tip: Cupcakes can be assembled a day in advance, placed in an airtight container, and refrigerated. Let come to room temperature and garnish with flowers just before serving.
**We used edible flowers from Gourmet Sweet Botanicals, 800-931-7530 or gourmetsweetbotanicals.com.
Make-Ahead Tip: Cupcakes can be assembled a day in advance, placed in an airtight container, and refrigerated. Let come to room temperature and garnish with flowers just before serving.
Milk Chocolate Ganache
Serves: 1 cup
Ingredients
- 8 ounces finely chopped milk chocolate
- 1⁄2 cup heavy whipping cream
Instructions
- Place chocolate in a heatproof bowl.
- In a small saucepan, heat cream over medium heat until very hot with bubbles forming around edge of pan and steam rising from cream (do not boil). Pour hot cream over chocolate. Let sit until chocolate melts, 1 to 2 minutes. Stir until mixture is smooth and creamy. Let mixture cool slightly, approximately 5 minutes. Use warm.
Buttercream Frosting
Serves: 1 cup
Ingredients
- 1⁄2 cup unsalted butter, softened
- 2 cups confectioners’ sugar
- 1⁄4 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream
Instructions
- In a large bowl, beat butter with a mixer at medium speed until creamy. Beat in sugar and vanilla extract until fluffy. Beat in just enough whipping cream to achieve desired piping consistency. Use immediately.
