It’s a lovely Sunday evening here in Wisconsin. The sky is navy blue and cloudy, so rain may make an appearance. I hope it will. Rain brings green. :)
Along with a recipe, I have a song to share with you tonight too. It’s such a beautiful, simple, heartfelt song of worship to our Lord. Tenth Avenue North is a favorite band of mine and this is one of their worship songs. Listen and enjoy!
Here is a recipe for my favorite cupcakes! Let’s break this down.
Cake: dark chocolate brownie cupcake with Ghirardelli dark chocolate chips :0
Topping: dark chocolate ganache made with only two ingredients, including more Ghirardelli chips :0
On to top it all off: chunky sea salt
Yep, that’s the way to describe my favorite cupcake.
Also, you can easily make this recipe gluten free! Just sub the unbleached, all-purpose flour in the batter for a g-free flour blend. I made them for church today and they seemed to please the taste testers, whether gluten free or not. :)
Let’s get started!
Dark Chocolate Sea Salt Cupcakes
makes 15-18 regular sized cupcakes
- 2/3 cup dark chocolate chips
- 1 cup (2 sticks) butter
- 1 1/4 cup organic sugar
- 1 cup unbleached, all-purpose flour – or your favorite all-purpose g-free blend
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 4 eggs, room temp
- 3/4 cup dark chocolate chips
Preheat oven to 325 degrees F. Line a cupcake pan with paper liners and set aside.
In a small saucepan melt the butter and 2/3 cup chocolate chips.
In a medium sized mixing bowl, stir together the sugar, flour, vanilla, and salt. Pour in the melted butter/chocolate mixture and stir until thoroughly combined.
Add the eggs, one at a time, mixing well after each addition.
Fold in the remaining 3/4 cup chocolate chips.
Fill cupcake liners 2/3 full and bake for 18-22 minutes. Cool for 5 minutes in the pan and then place the cupcakes on a cooling rack.
Now for the chocolate ganache I want to eat with a spoon. No joking.
Dark Chocolate Ganache
- 1 cup dark chocolate chips (I use a lot of these)
- 3/4 cup heavy cream
- chunky sea salt for topping
Place the dark chocolate chips in a heat-safe bowl. Set aside.
In a small saucepan, heat the cream over medium heat until just about to boil.
Pour the hot cream over the chocolate chips and stir until the chocolate is melted.
Place in the fridge for 10 minutes. Spoon the ganache onto the cupcakes.
Now for the cherry to our sundae…
Sprinkle on the chunky sea salt.
Mmm hmm. This is my kind of cupcake.