SALTED DARK CHOCOLATE CUPCAKES.
Sugar would be the more appropriate word when describing cakes, cupcakes, chocolate, muffins and brownies. But today, sugar is taking a backseat. Instead, it’s all about the salt. Salt is the ‘it’ word in the foodie scene and just popping salt in front of what is normally a sweet food, makes mouths drool and people go crazy. Salted caramel, salted chocolate, salted ganache, salted mocha nutella brownies. You name it, you can salt it.
I decided to give this salted craze a go and made these amazing SALTED Dark Chocolate Cupcakes. With ingredients such as olive oil, coffee and salt, these are certainly not your average cupcakes. But my oh my it makes for a winning combination. They are moist and decadent and a light (or generous) sprinkle of sea salt on the chocolate ganache helps cuts through the richness. I’m not sugar-coating anything here, they are simply and seriously delicious and you can most definitely go back for seconds.
There are few food combinations that can reach total culinary perfection, but salted desserts are definitely pushing the boundaries and crossing the line into perfect territory. Soon I imagine we will all be sitting around the dining table eating our chocolate cake and asking someone to please, pass the salt. No judgements will be made. #saltygoodness
Recipe from Well-plated by Erin.
Salted Chocolate Olive Oil Cupcakes
Makes: 12 cupcakes
For the cupcakes
3/4 cup + 2 tablespoons all-purpose flour, plus more for pans
1 cup granulated sugar
1/4 cup + 2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup low-fat buttermilk, shaken
1/4 cup extra virgin olive oil
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup freshly brewed hot coffee
For the Salted Chocolate Ganache
4 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1/4 teaspoon instant coffee
Fleur de sel or fine sea salt, for sprinkling
- Place rack in the upper third of oven and preheat the oven to 350 degrees F. Lightly coat a a standard 12-cup muffin tins with cooking spray.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment or a large mixing bowl. Mix on low speed until combined. In a separate medium bowl or large measuring cup, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly pour the wet ingredients into the dry. With the mixer still on low, add the coffee and continue mixing, just until combined. The batter will be very thin.
- Divide the batter evenly between the 12 muffin cups and bake 18 – 20 minutes, until a toothpick inserted in to the center of one cupcake comes out clean. Let the cupcakes cool in the pans for 20 minutes, then with a fork, gently lift them out onto a cooling rack to cool completely.
- Prepare the ganache: Place the chocolate, heavy cream, and instant coffee in a heat-proof bowl over a pot of simmering water. Do not allow the water to boil or to touch the bottom of the bowl. Heat the chocolate, stirring often, until almost completely melted. Remove bowl from the sauce pan and stir gently with a rubber spatula until the chocolate is completely melted and the ganache is silky smooth.
- While the ganache is still warm, spoon it over the top of each cupcake. While the ganache is still wet, sprinkle with fleur de sel. Let cupcakes sit a few moments to set, though ganache will not harden completely. Serve and enjoy.
Store leftover Salted Chocolate Olive Oil Cupcakes at room temperature for up to two days or in the refrigerator for up to five days. Although coffee is included in the batter and ganache, it adds moisture and intensifies the chocolate flavor. The cake, however, does not taste like coffee.