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Brick Street Chocolate Cupcakes: everything you love about the decadent Famous Brick Street Chocolate Cake, but in cupcake form. Individual rich, dense chocolate cupcakes with thick, chocolate ganache frosting.
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Brick Street Chocolate Cupcakes

Servings 24 cupcakes

Ingredients

Cupcakes:

  • 1 1/3 cups sugar
  • 2/3 cup butter room temperature
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 2/3 cups cake flour
  • 2/3 cup baking cocoa
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/3 cup instant chocolate pudding mix not made into pudding, just the dry mix
  • 1 1/2 cups buttermilk
  • 2/3 cup chocolate chips or mini chocolate chips

Chocolate Ganache Frosting:

  • 4.5 ounces unsweetened baking chocolate
  • 6 tablespoons butter
  • 6 tablespoons milk
  • 3 1/2 cups powdered sugar
  • 3 teaspoons pure vanilla extract

Instructions

Cupcakes:

  • Preheat regular, conventional oven to 350°.
  • Beat sugar, butter & vanilla in large bowl.
  • Beat in eggs.
  • Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk.
  • Stir in semi-sweet chocolate chips.
  • Place cupcake papers in muffin tins.
  • Drop batter - a generous tablespoon and a half for each cupcake - into paper lined muffin tins, filling muffin cups about halfway.
  • (Do not overfill or batter will spill over into your oven.)
  • This recipe makes 24 cupcakes.
  • CONVENTIONAL Oven: Bake in a 350° conventional oven for 8 minutes. Turn oven down to 325° and bake an additional 8 minutes (or until cake tester in the middle comes out clean.)
  • CONVECTION Oven: Bake in a 350° convection oven for 16 minutes or until cake tester in the middle comes out clean.

Chocolate Ganache Frosting

  • In a microwave safe bowl or a saucepan on the stovetop, melt butter and chocolate together.
  • Whisk until thoroughly mixed.
  • Whisk in milk and vanilla extract.
  • With electric hand mixer, beat in powdered sugar.
  • Frost cupcakes while ganache is still warm, using a pastry bag and tip (I used a plastic pastry bag and the jumbo No. 2110 (1M) open star decorating tip by Wilton) or spread with a knife.
  • If you make the frosting ahead, keep it tightly covered. Then warm ganache slightly on the stovetop or in the microwave to make it spreadable again.