How to Make Your Sweetie Swoon
Double Chocolate Cupcakes
Flowers and chocolate are the most traditional Valentine’s Day combo there is.
But here at Harrah’s Resort SoCal we think traditional is boring. Do you really want to make your sweetie swoon this Valentine’s Day? Here’s a fresh way to show your love.
Prepare yourself, and your loved one, for the delight of Double Chocolate Cupcakes straight out of Pastry Chef Matt Lawa’s cookbook, garnished with fresh flower petals.
These beautiful and delicious homemade delicacies blow pre-packaged drug store candy out of the water.
Not really a baker? No worries. Just bring your valentine to Harrah’s Resort SoCal to enjoy this mouth-watering dessert at The Buffet.
Note: We don’t recommend checking your blood sugar after consuming these decadent treats.
1 cup sugar
1 cup flour
2 tablespoons baking powder
2 ½ tablespoons cocoa powder
6 whole eggs
½ cup milk
¾ cup shortening
2 tablespoons vanilla extract
1 cup bitter chocolate
2 lbs. bitter chocolate
1 qt. heavy cream
Mixer (hand or stand up)
(Keep in mind this recipe calls for frosting to cool overnight, so you might want to consider making it first.)
Directions for cupcakes:
Preheat oven to 350º and line a cupcake pan with 12 cupcake liners — don’t be afraid to be festive.
In a large mixing bowl of your stand mixer combine sugar, flour, baking powder and cocoa powder and sift. Using the whisk attachment, add in the shortening, eggs, milk and vanilla extract for 2 minutes on the low speed. Once wet and dry ingredients are combined stop and use a spatula to scrape down the sides of the bowl.
Continue mixing on a high speed for 5 minutes. While the batter is mixing use a double boiler to heat chocolate and butter until just melted, taking care not to burn the chocolate. When batter is completely mixed, fold the melted chocolate into the batter. Pour batter into cupcake liners until they are half full. Bake for 12 to 14 minutes and allow cupcakes to cool.
Now, it wouldn’t be a DOUBLE Chocolate Cupcake without some delicious chocolate ganache frosting!
Directions for chocolate ganache:
Place solid chocolate in a large mixing bowl and set aside.In a large sauce pan heat cream until almost boiling. When cream starts to rise in pan remove from heat and pour over chocolate.Let mixture set for 1 minute and whisk cream and chocolate together. Pour mixture into a shallow pan and gently and loosely place plastic wrap on top of mixture. Let sit overnight in a cool area. Ganache will be thick enough to pipe or spread over completely cooled cupcakes.
Decorate your frosted cupcakes with holiday inspired sprinkles. Garnish your plate with fresh flower petals and present to your valentine!