INGREDIENTS - BATTER
| 182g | 6.42 oz | Cacao Powder 22-24% |
| 454g | 16.01 oz | Hot water |
| 454g | 16.01 oz | Whole milk |
| 454g | 16.01 oz | Vegetable oil |
| 220g | 7.76 oz | Whole eggs |
| 640g | 22.58 oz | Sugar |
| 20g | 0.7 oz | Baking soda |
| 10g | 0.35 oz | Baking powder |
| 12g | 0.42 oz | Salt |
| 564g | 19.89 oz | All-purpose flour |
INGREDIENTS - GANACHE FROSTING
| 600g | 21.16 oz | Heavy cream 35% |
| 100g | 3.53 oz | Glucose (if using dark chocolate) |
| 30g | 1.06 oz | Glucose (if using milk chocolate) |
CHOCOLATE SELECTION (CHOOSE ONE)
| 540g | 21.16 oz | Dark Chocolate Ecuador 56% |
| 490g | 17.28 oz | Dark Chocolate Growers Choice 71% |
| 500g | 17.64 oz | Dark Chocolate Peru 62% |
| 570g | 21.87 oz | Dark Chocolate Growers Choice 58% |
| 900g | 31.92 oz | Milk Chocolate Caramelized Ecuador 40% |
| 990g | 34.92 oz | Milk Chocolate Peru 38% |
| 1050g | 37.01 oz | Milk Chocolate Growers Choice 33% |
METHOD - BATTER
Combine the milk and oil in a mixing bowl. Dissolve the cacao powder with water at 140°F (60°C) and pour into the milk and oil. Add the whole eggs and mix with a whisk. Add the dry ingredients (sugar, flour, baking soda, baking powder and salt) and continue mixing until fully incorporated. Bake at 320°F (160°C) for 8 to 15 minutes, depending on the size of the mold that is used. Let sponge cool.
METHOD - GANACHE FROSTING
Boil the cream with the glucose. Gradually pour the hot mixture over the melted chocolate in several additions, mixing well with a whisk or spatula before adding more liquid. Finish with an immersion blender to ensure a smooth texture. Let the ganache set at room temperature 61 to 68°F (16 to 20°C) to crystallize (24 hours). Pipe the ganache frosting on the cooled cupcakes with a pastry bag and desired tip.
Makes 40 cupcakes
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