Chocolate cupcakes with Ganashe

Dessert & Baking
Written By ANNA Test Kitchen

A moist and decadent cupcake, to bake for someone you love.

Ingredients

1 tablespoon loose-leaf Earl Grey tea

2 cups boiling water

½ cup canola oil

1 cup cocoa

1 cup sugar

½ cup brown sugar

2 eggs

2 cups flour

1 teaspoon salt

1 ½ teaspoons baking soda

Ganache

1 cup heavy whipping cream

1 cup good-quality dark chocolate, chopped

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Preparation

Preheat oven to 350 ̊F. Line muffin tins with paper liners. In small, heatproof bowl, add boiling water to loose tea, steep 5 minutes, strain to remove tea leaves. In large mixing bowl, whisk tea with canola oil and cocoa. Whisk in sugars until combined, whisk in eggs. In separate bowl, mix together flour, salt and baking soda. Stir dry ingredients into wet ingredients until just combined. Fill baking cups three-quarters full, bake 20 minutes or until toothpick inserted in centre of cupcakes comes out clean. Place cupcakes on baking rack and let cool completely.

For ganache, place chopped chocolate in small bowl. In small saucepan, bring whipping cream to a boil. Pour cream over chocolate and let sit 1 minute. Whisk until smooth. Let ganache cool slightly.

Dip tops of cupcakes into ganache. Makes 20 to 24 cupcakes.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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