Go for the square option! Use a silicone baking pan or cut the cupcakes so they're square - the cupcakes look like a little present!
Chocolate Buttermilk Cupcakes
- 1 2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Dark Chocolate Ganache
- 4 ounces good quality bittersweet dark chocolate
- 4 ounces heavy cream
Milk Chocolate Ganache
- 4 ounces good quality milk chocolate
- 4 ounces heavy cream
Chocolate Spikes
- 2 ounces good quality chocolate
Assembly Materials
- 12 Chocolate Buttermilk Cupcakes
- Dark Chocolate Ganache
- Milk Chocolate Ganache
- Chocolate Spikes
Special Tools
- Muffin pan with square cups (optional)
- Pizza wheel (optional)
- Double boiler
Make the cupcakes
1. Preheat the oven to 350 degrees F and prepare the muffin pans with nonstick spray and flour or paper cups.
2. In a large bowl, sift together the flour, baking soda and salt. Add the cocoa and sugar and mix until thoroughly blended.
3. Add the buttermilk, oil and vanilla and beat until smooth.
4. Pour or spoon the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done.
5. Remove the pans and turn out the cupcakes onto a wire rack to cool.
Prepare the ganache
1. Chop the chocolate fine and place it in a small bowl.
2. Bring the cream in a small pot to a simmer.
3. Pour the simmering cream over the chopped chocolate and stir until smooth.
4. Cool to room temperature.
Follow the same directions as the Dark Chocolate Ganache above.
Make the chocolate spikes
1. Melt the chocolate in the top of a double boiler.
2. Line a baking sheet with parchment paper and pour the melted chocolate on it. Spread the chocolate evenly, then let it set.
3. Use a pizza wheel or sharp knife to cut slices of chocolate.
4. Refrigerate until just before serving.
Assemble
1. If you want the distinctly different square shape, you have two options. Use a silicone muffin pan with square cups, or do the old-fashioned thing, and, when the cakes are cool, use a sharp knife to slice the tops and sides square.
2. Place the cooled cupcakes on a wire rack with a baking sheet underneath.
3. Use a ladle to pour the Dark Chocolate Ganache over the cupcakes to cover all the edges. Let it set about 10 minutes on each cake.
4. Using a fork, drizzle the Milk Chocolate Ganache over each cupcake in one direction. Turn the cupcake the opposite direction and drizzle again. Refrigerate the cakes until serving time.
5. When it's time to serve the cakes, place the spikes on top as desired.
In warm weather, the spikes will start melting pretty quickly, making some wild unplanned shapes ‑- enjoy!
Reprinted with permission of Sterling Publishing Co., Inc., from The Artful Cupcake: Baking and Decorating Delicious Indulgences by Marcianne Miller. ©2004, Lark Books.
