Chocolate and Gold Cupcakes
Indulgent, rich chocolate cupcakes topped with silky ganache and sparkling gold edible glitter, perfect for celebrations.
Ingredients
Cupcake Base
- 1 ¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water This helps to create a moist cupcake.
Ganache Topping
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped Use high-quality chocolate for best flavor.
Decoration
- Gold edible glitter or gold dust For topping the finished cupcakes.
Instructions
Preparation
- Gather all your ingredients and preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Cupcake Base
- In a large bowl, mix together the dry ingredients – flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until evenly combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mix. Blend thoroughly until the batter is smooth.
- Carefully stir in the boiling water until just combined; do not overmix.
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted comes out clean. Allow to cool completely in the pan.
Ganache Preparation
- In a saucepan, heat the heavy cream over medium heat until it simmers. Remove from heat and pour over the chopped chocolate, letting it sit for a few minutes. Stir until smooth.
Decoration
- Once cupcakes are cool, dip the tops into the ganache and let excess drip off.
- Sprinkle with gold edible glitter or dust once the ganache has set slightly.
Serving
- Enjoy your Chocolate and Gold Cupcakes with friends and family, and celebrate their delightful taste and appearance!
Notes
Store cupcakes in an airtight container for up to 2 days at room temperature, or refrigerate for up to a week. For longer storage, freeze them for up to three months.