I looove my sweets. This recipe is one I make for nearly any occasion: birthdays, anniversaries, guests in town, Mondays. I got inspiration for this recipe from a friend who owned a cupcake storefront in my college town. When she shut down her shop, as one of her most loyal customers, I was lucky enough to get this recipe. I changed up a few things over the years so I hope you enjoy as much as I have and continue to enjoy.
Recipe
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/4 vegetable oil
- 1/4 unsalted butter
- 1 tsp vanilla
- 1/2 hot water
How to Bake
- In a stand mixer bowl, whip flour, baking powder, salt, cocoa powder, baking soda.
- In a separate bowl, add buttermilk, egg, vanilla. Set aside for now.
- Add water, oil in a cup. Then add to stand mixer bowl. Quickly add butter.
- Mix for 2-3 minutes.
- Add egg and buttermilk to stand mixer. Mix on low for 3-4 minutes until lumps are gone.
- Ready to pour!
Chocolate Ganache
- The ratio is 1:1. If you use 1 cup of heavy whipping cream, use 1 cup of bittersweet chocolate. If you want a thicker ganache, use more chocolate chips than heavy whipping cream.
Chocolate Almond Buttercream Ganache Frosting
- 1 lb. unsalted butter
- 2 lb. powdered sugar
- 1/4 tsp vanilla
- 1/4 tsp almond extra
- 1/2 tsp salt
- 1/3 cup milk (you can use Almond, 2%, whole)
Start by mixing butter for a few minutes until smooth, then add sugar. Mix for 2-3 minutes. Then add remaining ingredients. If you need it to be a little thicker, add more powdered sugar or put in fridge for a little to harden up. Bake on 325 for 25-30 minutes. Enjoy!
Leave a Reply