Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Chocolate Cupcake Batter
- 1 cup Hot Coffee
- 1/4 cup Valrhona Cocoa Powder
- 2 tbsp Valrhona Cocoa Powder
- 1 cup Whole Milk
- 1 cup Neutral Oil
- 2 Whole Eggs
- 1 1/2 cups Granulated Sugar
- 1 tbsp Granulated Sugar
- 1 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1 tsp Salt
- 2 1/4 cups Flour
Combine the milk and oil. Whisk the coffee and cocoa powder to dissolve. Add the milk and oil to the mix.
Add the eggs, then fold in the sifted dry ingredients. Beat until smooth.
Line a cupcake pan with paper liners, and fill 2/3 full with batter.
Bake at 350°F (176ºC) for 10-15 minutes, depending on the size of the cupcakes.
In a microwave safe bowl, melt the chocolate in intervals of 30 seconds until completely melted. Be careful not to burn the chocolate. (see our " How to temper chocolate" tips)
In a sauce pan heat cream and corn syrup until hot.
Add the cream to the chocolate while stirring in 3 stages to create a smooth cream.
Allow mixture to set overnight, or until spreadable.
Spread on to cupcakes or use a piping bag and decorating tip.
Now With Free Standard Shipping on all Orders.
Help us celebrate our new site with coupon code, "FRESHSTART" for 10% off your entire order. Dismiss