Ingredients
Cupcakes:
-
1 cup (240 milliliters) all-purpose flour
-
2/3 cup (160 milliliters) unsweetened cocoa powder
-
3/4 teaspoon (3.75 milliliters) baking soda
-
1 teaspoon (5 milliliters) baking powder
-
1/2 teaspoon (2.5 milliliters) salt
-
2 eggs
-
1/3 cup (80 milliliters) white sugar
-
1/2 cup (120 milliliters) packed brown sugar
-
1/2 cup (120 milliliters) vegetable oil
-
1 teaspoon (5 milliliters) vanilla extract
-
3/4 cup (180 milliliters) buttermilk
Whipped ganache frosting:
-
2 cups (470 milliliters) heavy cream
-
1 cup (240 milliliters) chopped dark chocolate
Decoration:
-
20 chocolate cookies, crushed to fine crumbs
-
Mint leaves
-
Blueberries, raspberries, and goldenberries
Special equipment:
-
12-cup muffin pan
-
12 cupcake liners
-
12 terracotta pots (roughly 5 centimeters at the bottom and 7.5 centimeters at the top)
Directions
- Preheat oven to 350 F (175 C).
Cupcakes:
- Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk togethers eggs, white sugar, brown sugar, vegetable oil, and vanilla extract until light and fluffy. Pour a third of the dry ingredients into the wet and combine, then pour a third of the buttermilk in and whisk. Continue alternating like this until everything is just combined.
- Use a 60 milliliter ice cream scoop to spoon batter into cupcake liners until it reaches halfway up the liner. Bake for 16-18 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire rack and let cool.
Whipped ganache frosting:
- Heat cream in a small saucepan over medium-low until just heated. Remove from heat. Pour cream over chocolate and stir a few times. Let sit for a few minutes to melt, then stir with a wooden spoon until creamy and combined. Let cool for about 45 minutes, until it coats the back of a spoon when inserted and lifted out.
- Using a hand mixer, beat until it becomes fluffy and lighter in colour.
To assemble:
- Once cupcakes have cooled, spread whipped ganache frosting over top of each one. Spread the crushed chocolate cookies onto a small plate. Invert cupcakes and dip frosted top into crushed chocolate to coat. Add a few mint leaves and berries to the top of each cupcake, making sure they are somewhat centred. Press down firmly to ensure they stick to the frosting. Insert each cupcake into a terracotta flower pot and serve.
