Sinful. Soulful. These cupcakes are the epitome of Sin & Soul. When I ate my first one, I nearly died. 3 more later, and I was trying to come up with ways to keep myself out of the kitchen. Then T came home and it was trying to come up with ways to stop him from shoving 3 in his mouth at one time. They are THAT good. Most definitely one of the best chocolate cake recipes I have ever made, possibly the recipe that’s going to have me putting Weight Watcher’s on speed dial.
Filled with a half hershey’s kiss, topped with homemade chocolate ganache, and topped again with the other half of a hershey’s kiss and these are a chocolate lovers dream.
But beware! If you’re like me, you’re going to find yourself eating the whole batch by yourself.
Begin your cake by making the chocolate ganache. It needs a lot of time in the refrigerator to set up. Mine sat for 4 hours, it can sit for longer. The longer you allow it to sit, the more it will firm and set up. You want this to be piping consistency.
In order to make the ganache you’ll need a double boiler…but secret. I don’t have a double boiler, and to be honest you really do not need a double boiler if you know how to do this right. I’m going to teach you how. First, you’ll need a large saucepan and a bowl that fits into the saucepan well. Fill the saucepan with about 2 inches of water and then place the bowl on top of the pan. Bring the water to a simmer. Only. Don’t let the water boil.
Your water should look like the photo below. Teeny tiny, baby bubbles. If it starts to boil, reduce the heat.
Once the water reaches that boiling point, add your chopped chocolate to the bowl and proceed to melt.
Mmmmm…Are you drooling yet? I’m not ashamed to say I am…and I already ate a half a dozen of these…mmmmhmmmm. Once your chocolate reaches this point, add your heavy cream to the mix.
Hey! I already warned you that this wasn’t exactly low calorie…but it’s sooo worth it. Promise. After the cream is added, briskly whisk until it all combines and becomes creamy. The chocolate at this point can be poured on cake or ice cream, whatever. But, for this recipe I wanted thick chocolate ganache that I could pipe. For that, the ganache needs to go in the refrigerator for 4 hours or more in order to set up properly. I know, waiting isn’t my strong suit either.
In the meantime though, to keep your mind off the deliciousness in the fridge, you can start your cake. For the cake, you’re going to have a ton of left over batter. You can cut it in half, or you could make the whole thing and give as treats to friends and neighbors. Believe me when I say your neighbors will love you for this. You might even have them fighting to clear the last of the winter snow from your driveway, or help you bring your groceries in. I made the whole thing and made a delicious cake with it.
The star of this show is sour cream. It makes a rich and moist cake so much more than just milk could. After you combine all your dry ingredients in a large bowl, you want to bring together the wet ingredients in a separate bowl. Once the wet ingredients are thoroughly combined, you can pour them into the dry with the exception of the hot water. That will be the last ingredient added after all the wet and dry have been thoroughly combined, by mixing for 2-3 minutes.
Once the hot water has been added and mixed until smooth, you can pour it into your prepared pans. For me, I used a 24 count mini cupcake pan and then made a large cake with the rest of the batter. For the mini cupcakes, 1 T. of batter into the liners worked perfectly. After the batter is in the liners, add a half of a Hershey’s Kiss to the top of the batter. Don’t let it sink! Just put it right on top. Also, when you cut the kisses, be careful and cut right from the center in order to maintain the integrity of the kiss. Use a very sharp knife and cut slowly. Careful for the precious digits!
Bake for approximately 7 minutes for mini cupcakes and 15-20 minutes for a full cake. However, make sure you watch your cake. When it has doubled in size, it is typically ready to be checked for doneness. If it is cracking in the top, it is also done. Once the cakes are done, pull them from the oven and let it cool. Once your cake has cooled, add your ganache and the other half of your Hershey’s kiss and be prepared to wow everyone in site. These little guys are packed with delicious chocolate flavor. Sinful & Soulful.
I hope a lot of you try this recipe. You are going to love it, I promise!
Fudgy Chocolate Cake
- 2 cups sugar
- 1 3/4 cup flour
- 3/4 cups cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1/2 cup butter
- 1 tablespoon vanilla
- 1 cup boiling water
|Preheat oven to 375 degrees. Prepare baking pans.|
|In a large mixing bowl, combine first 6 ingredients and mix very well. Make a well in the bowl and set aside.|
|In a separate medium bowl, combine sour cream and milk and mix well until there are no lumps. Add the remaining wet ingredients with the exception of the hot water and mix well.|
|Pour wet ingredients into dry and mix for 2-3 minutes or until there are no dry lumps. Be sure to scrape the bottom of the bowl. Pour the boiling water into the bowl and mix well, about 1 minute.|
|Pour batter into prepared pans and bake until a toothpick inserted into the center comes out clean.|
Chocolate Ganache Frosting for Piping
- 12oz bittersweet chocolate (or whatever chocolate you prefer)
- 1 cup Heavy Whipping Cream
|Using a double boiler, or a bowl placed over a pot, bring approximately 2 inches of water to a simmer.|
|Chop chocolate into fine chunks. Add to bowl over simmering water and melt.|
|Once chocolate has melted, remove from heat and pour whipping cream into mixture. Briskly whisk until the cream has thoroughly combined with the chocolate leaving no traces of white or marbling.|
|Cover bowl and refrigerate for 4 or more hours.|
|Pipe or frost cakes when set, and serve.|