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You grew up loving them, but you probably didn't know you could make them at home! These Copycat Cupcakes take everything you love so much about the classic, fudgy, from-the-box goodness, but add an elevated homemade twist that just can't be beat. Even topped with that iconic swirl of vanilla cream, you'll always choose to make Copycat Cupcakes instead of buying them from now on! They're just so delightfully delicious!
You grew up loving them, but you probably didn't know you could make them at home! These Copycat Cupcakes take everything you love so much about the classic, fudgy, from-the-box goodness, but add an elevated homemade twist that just can't be beat. Even topped with that iconic swirl of vanilla cream, you'll always choose to make Copycat Cupcakes instead of buying them from now on! They're just so delightfully delicious!
Ingredients
For the chocolate cupcakes:
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk room temperature
- 1/2 cup coffee hot, can substitute hot water
For the chocolate ganache:
- 6 ounces semisweet chocolate finely chopped
- 2/3 cup heavy cream
For the buttercream filling:
- 1/2 cup unsalted butter room temperature
- 2 cups confectioners' sugar plus more, to taste
- 3 tablespoons heavy cream plus more, to taste
- 2 teaspoons pure vanilla extract
- salt to taste
Directions
- Preheat the oven to 350 degrees F.
- Line a 12-cup muffin pan with cupcake liners.
- Line 3 cups of a second 12-cup muffin tin with muffin liners. You can also bake in batches using one pan.
- In a large bowl, add the flour, the cocoa powder, the baking soda, and the baking powder, and 1/2 teaspoon of the salt and whisk to combine.
- In a separate bowl, add the oil, the granulated sugar, the egg, 1 teaspoon of the vanilla, and the buttermilk and whisk to combine.
- Add the wet ingredients mixture and the hot coffee to the dry ingredients mixture and whisk until the batter is completely combined. The batter should be thin.
- Spoon the batter into the prepared muffin cups, filling each well about 2/3 full.
- Bake until a toothpick inserted into the center comes out clean, about 20-22 minutes.
- Allow the cupcakes to cool in the pan for 10 minutes.
- Transfer the cupcakes to a wire rack to cool completely. You can chill the cupcakes in the refrigerator for 20-30 minutes to ensure they are completely cooled before frosting them.
- In a medium, heatproof bowl, add the semisweet chocolate.
- In a small saucepan over medium heat, add 2/3 cup of the heavy cream and heat until it comes to a gentle simmer. Do not let it boil.
- Pour the warmed cream over the chocolate and allow it to sit for 2-3 minutes.
- Using a metal spoon or small rubber spatula, very slowly stir the chocolate mixture until the chocolate melts and the mixture becomes a smooth and thin ganache.
- Transfer the ganache to the refrigerator and allow it to chill until slightly thickened, about 30 minutes.
- In the bowl of a stand mixer fitted with a paddle attachment, add the butter and beat it on medium speed until it is creamy, about 2 minutes.
- Add 2 cups of the confectioners' sugar, 3 tablespoons of the remaining heavy cream, and the remaining vanilla extract to the butter and beat on low speed for 30 seconds.
- Increase the mixing speed to medium-high and beat until light and extremely fluffy, about 3 minutes. If the frosting seems too thin, add the extra confectioners' sugar, a little a time. If it seems too thick, add the extra heavy cream, a little at a time.
- Taste the frosting and add the extra salt, as needed.
- Using a sharp knife, cut a circle in the center of each of the cooled cupcakes, about 1-inch-deep, and remove a cone-shaped piece of the cupcake. Do not discard the cone-shaped pieces.
- Spoon or pipe the buttercream frosting inside each of the carved-out cavities in the cupcakes. You will not use all of the buttercream; each cupcake should fit about 1-2 teaspoons of the frosting.
- Slice the pointy ends off the cone-shaped pieces of cupcake, leaving only the round top pieces.
- Gently press the round cupcake pieces back on the cavities of the cupcakes, pressing them down gently on top of the buttercream fillings.
- Using a knife or a small icing spatula, spread the chocolate ganache over the top of each of the cupcakes. The ganache should be thick and fudgy.
- Fill a piping bag with the remaining buttercream frosting.
- Pipe the remaining buttercream frosting over the chocolate ganache on each of the cupcakes in any design or pattern you desire. You may not use all the buttercream frosting; reserve the remainder for a separate use.
- Serve immediately.
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