Dark Chocolate Minis

This was where I first started. Martha Stewart’s CUPCAKES. I remember having to borrow a kitchen to bake my first bunch of cupcakes! I had no room and no oven in my parent’s place thus I never once baked despite having a love for it. Again it was the encouragement of the loving husband (fiancée at that time) to buy a desktop oven. If anyone were to be looking for such an oven; the delonghi one is really highly recommended! My cakes came out evenly baked all the time!

Having my own kitchen at one fine home was heavenly. I could bake to my hearts content! And I did for a full 4 months before the pregnancy and I started being nauseous at the thought of food.

Now it’s been 7 weeks past Sarah’s birth; I gathered my resources and got my sister who is a fantabulous helper to come over and bake! The perfect excuse being Easter sunday and it is a time to rejoice with cupcakes!

And so once more to begin with; I should start off with Martha Stewarts cupcakes!

Again, I love anything mini thus my cupcakes are coined popcakes – mini cupcakes that you can just pop in your mouth!


Dark chocolate minis (Recipe from Martha Stewart’s CUPCAKES)

Ingredients for the cupcakes:

3/4 cup unsweetened Dutch process cocoa powder
3/4 cup hot water
3 cups of all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
11/4 teaspoon of coarse salt
11/2 cup of butter (360grams on estimate)
21/4 cup of sugar
4 large eggs (room temperature)
1 tablespoon plus 1 teaspoon of vanilla extract
1 cup of sour cream (room temperature)

Preheat oven to 350 F. Line muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking powder, baking soda and salt.

Melt butter with sugar in a saucepan over medium low heat and constantly stir it to combine. Remove from heat and pour it into your mixing bowl. With an electric mixer on medium low speed, beat until the mixture is cooled down approximately 4-5minutes.

Add eggs to the mixture one at a time, beating till each is incorporated. Add vanilla, then the cocoa mixture, beat till combined. Reduce speed to low. Add flour mixture in two batches alternating with the sour cream and beating until combined after each.

Divide the batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted comes out clean. (Depending in your individual oven; I bake my mini cupcakes for 4 minutes and their done!)

Transfer tins to wire racks to cool for 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months in airtight containers.

To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with your own toppings before serving!

Chocolate Ganache Frosting:


1 pound good quality bittersweet chocolate drops
2 1/3 cups of heavy cream
1/4 cup corn syrup

Place chocolate in a large heat proof bowl. Bring cream and corn syrup just to a simmer over medium high heat; pour mixture over chocolate. Let stand, without stirring until chocolate begins to melt.

Beginning near the centre and working outward, stir melted chocolate into cream until mixture is combined and smooth. (do not over stir).

Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in colour. Use immediately (ganache will continue to thicken after you stop stirring.

Side notes:

The portions of the chocolate ganache is really generous! I frosted 100 mini cupcakes and 2 8inch round cakes and still have half a tub of ganache sitting in my refrigerator (not that anyone is complaining)! Use a double boiler method to warm up the frozen ganache whenever you wish to use it)

Toppings can come in many forms; it is up to your creativity! I am in love with the colorful sprinkles and the mini m&ms! Their colour runs with the melting of the ganache so sprinkle them right before serving!


It’s been months since church has tasted of my cupcakes thus truly felt blessed seeing them relish in each and every single bite! Especially with the young ones!



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