Chocolate Cupcakes with Dark Chocolate Toblerone Ganache
3 oz semisweet chocolate
1 1/2 c hot brewed coffee
3 c sugar
2 1/2 c all-purpose flour
1 1/2 c unsweetened cocoa powder (not Dutch process)
2 t baking soda
3/4 t baking powder
1 1/4 t salt
3 large eggs
3/4 c butter (melted)
3/4 c milk
3/4 c greek yogurt (or 1 1/2 c buttermilk or half ratio of milk and sour cream)
1 t vanilla
Dark Chocolate Toblerone Ganache
8 oz dark chocolate (semi-sweet)
8 oz Toblerone
1 cup heavy cream
Preheat oven to 300°F.
Line cupcake pans with cupcake papers.
Chop the 3 oz of chocolate and combine with the hot chocolate and let it melt and mix it until it's smooth.
Combine and mix all the dry ingredients in a large bowl: sugar, flour, salt, cocoa powder, baking soda, baking powder.
In another large bowl beat the eggs and add the butter, vanilla, and chocolate/coffee mixture. Add the dry ingredients to the wet combining them until somewhat smooth.
Bake for about 20 minutes, checking at 15 minute in case the oven runs hot.
How to make the frosting:
Bring 1 cup of heavy whipping cream to a near boil and add chocolates and stir until combined. Set in freezer and every five minutes check and stir until nicely thickened.
This makes a bajillion cupcakes. Sharing is nice!
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