Ingredients
Scale
For the cupcakes:
1 1/2 cup sugar
1 1/2 cup flour
3/4 cup Hershey’s dark cocoa powder
2 eggs
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
3/4 cup water
1/4 cup oil
1 teaspoon vanilla
For the topping:
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Candy coated chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line standard muffin tins with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the sugar, flour, cocoa powder, baking powder and salt.
- Add in the eggs, milk, water, oil and vanilla. Mix well – scraping down the sides and mixing again.
- Divide the batter between the cupcake liners and fill until about 1/2 -⅔ full.
- Bake in the preheated oven for 14-15 minutes or until the center is set and a toothpick comes out clean.
- Allow to cool before decorating.
- For the topping – in a medium bowl, combine the heavy cream and chocolate chips. Heat in the microwave for one minute. Stir well until the mixture is smooth. Allow to cool slightly before decorating.
- To decorate – scoop a spoonful of chocolate ganache over each cupcake and spread evenly over the top.
- Sprinkle the candy coated chocolate chips over the ganache.
Notes
- Storage: Cupcakes should be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sweet Treats