Monday, January 19, 2009

Chocolate Buttermilk Cupcake with Dark Chocolate Ganache

I have always wanted to try baking cakes using buttermilk but I somehow missed the opportunities a few times due to various reasons. There was even once when I had bought the buttermilk but didn't get to use it until it was expired and I had to throw it away. :( But I'm really glad to find Tartelette's recipe on chocolate buttermilk cupcakes.

In my personal opinion, this was the best tasting chocolate cupcake I had ever tried. And I'm giving all the credits to Tartelette! I think baking is more of a science than it is an art. Although cake decorating is a whole other topic on its own. :) I followed the recipe step by step and I managed to produce the cupcakes.

The texture of these cupcakes is moist and soft. You'll definitely be able to taste the dark chocolate and it is not too sweet. One adjustment I made to the recipe is the frosting. I tried the cream cheese frosting from this recipe, but it just didn't work for me. In its place, I made a whipped dark chocolate ganache frosting. The verdict: silky and rich!

I realized soon after I started making my first cupcakes that people are much more likely to try a mini cupcake than they would a regular cupcake. I guess size matters. So, for these cupcakes, I managed to baked 15 regular sized cupcakes and 24 mini cupcakes. I also left some of the cupcakes unfrosted for those who are more health conscious.

I think I will definitely make this cake again in the future. I'll try using the cake recipe to make a regular cake (instead of a cupcake). I think my chocolate lover friends will definitely enjoy it. :)


  1. Wow, how did you design the cream like that? It look so pretty! =) You should really consider going into baking as a profession.

  2. Hello! I love your fancy cupcakes. Would you mind sharing your icing recipe?!? I'm always looking for recipes that will stand up and look pretty like yours do!!

  3. insanemommy: I used a whipped ganache frosting for this one, i think :p

    100g bittersweet chocolate, chopped
    100ml heavy cream
    1/2 tsp vanilla extract

    Bring the cream to a simmer using a low heat and then pour over the chocolate and add the vanilla. Let stand for a minute and then start stirring in a circular motion slowly from the inside out until all the ingredients are well blended. Chill in the fridge for about half an hour and then whipped using a mixer.


  4. Will your ganache hold up if the cupcake is left out? I have to attend a function and it may be hot outside. Thanks!

  5. Hi Helen,

    Ganache will melt under heat. If it's possible, safe the cupcakes in a cooler before you are going to eat them :) Have fun at the event!