How to Make Double Dark Chocolate Cupcakes!

FULL RECIPE: https://bembumkitchen.home.blog/2019/03/22/double-dark-chocolate-cupcakes/
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DARK CHOCOLATE CUPCAKES
Yield: 6 pieces
Active times: 1 hour
Total time: 2 hours

INGREDIENTS
Cupcakes:
- 30 grams Cocoa powder
- 1/4 + 1/8 teaspoon Baking soda
- 90 grams Boiling water
- 45 grams Unsalted butter (melted)
- 35 grams Vegetable oil
- 150 grams Granulated sugar
- 1/8 teaspoon Salt
- 40 grams Eggs
- 15 grams Egg yolks
- 45 grams Heavy whipping cream
- 95 grams All-purpose flour

Whipped Chocolate Ganache Frosting:
- 80 grams Heavy whipping cream
- 160 grams Dark Chocolate
- 1 tablespoons Rhum (optional)
INSTRUCTIONS
Cupcakes:
1. Preheat oven to 350 degrees Farenheit.
2. In large heat proof mixing bowl, whisk together cocoa powder, baking soda and boiling water. Whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes, set aside.
3. Meanwhile, in a separate large mixing bowl, blend together melted butter, vegetable oil, granulated sugar and salt until well combined. Mix in egg and eggs yolk. Blend in lukewarm cocoa mixture. Then blend in heavy cream. Finally add flour and blend until well combined
4. Divide batter among 6 paper lined muffin cups filling each about 2/3 full.
5. Bake in preheated oven until toothpick inserted into center comes out clean, about 17 - 20 minutes.
6. Remove from oven and allow to cool in muffin pan several minutes before transferring to wire rack to cool.
7. Cool completely then frost with whipped dark chocolate ganache frosting.

Whipped Dark Chocolate Ganache Frosting:
1. In a double boiler or in the microwave, melt dark chocolate and heavy cream together and stir until smooth.
2. Let it cool in the fridge for about 1 hour or until you can spoon some out and keeps it's form
3. Place in your hand mixer, add some rhum (as desired), whip until stiff. It should take for about 4-5 minutes
4. Pipe onto cooled cupcakes and top with sprinkles (optional)

NOTES
- Store unfrosted cupcakes in an airtight container for up to seven days in the refrigerator or keep on the counter for two days.
- Remove the cupcakes from the refrigerator an hour to two before you intend to eat them to allow them to come to room temperature.
- The general rule is that classic ganache may stay at room temperature for up to 2 days then must be refrigerated. If you'd rather be safe (which I recommend), keep it refrigerated for all storage.
- Ganache can be frozen for up to 1 month. Thaw in the fridge then let come to room temperature before using.

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