Mini Chocolate Cupcakes With Ganache

Ingredients

• Makes 48 mini cupcakes

Cupcakes

• 1/2 cup (1 stick) butter,at room temperature
• 1-1/4 cups granulated sugar
• 2 large eggs, at room temperature
• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup milk
• 1 teaspoon pure vanilla extract

Ganache

• 1/2 cup chocolate, chopped fine
• 1/4 cup heavy cream

Topping

• 48 walnuts

Directions

Cupcakes

1. Preheat oven to 350°F.
2. Grease or line mini cupcake pan(s). Enough for 48 cupcakes.
3. Place butter into a large mixing bowl and use and electric mixer to beat until softened.
4. Add sugar and beat for about 3 minutes until light and fluffy.
5. Add the eggs, one at a time, beating well after each one until combined.
6. In another bowl, measure the flour, baking powder, baking soda, salt, and cocoa powder and whisk to combine.
7. Measure out the milk and vanilla into a measuring cup and stir to combine .
8. Alternately add small amounts of the dry ingredients and milk to the butter/sugar mixture beating after each addition to combine.
9. Continue adding, alternating between dry and wet and finishing with the dry.
10. Spoon the batter into the cupcake pans, to 2/3 full.
11. Place into the preheated oven and bake 8-10 minutes or until a toothpick inserted in the middle comes out clean.
12. Remove and place on a cooling rack.
13. After 5 minutes place the cupcakes directly onto the cooling rack and let cool completely before frosting.

Ganache

1. To make the ganache, place chocolate in a heatproof bowl.
2. In a small saucepan, bring cream to a boil. Immediately pour over chocolate and let sit for about 5 minutes. As the chocolate melts, stir until smooth.

Assembly

1. If you used paper liners, remove the papers.
2. Turn the mini cupcakes upside down and place onto a serving platter.
3. Spoon a little ganache over cooled cupcakes and top each with a walnut.