Have you noticed the problem with Halloween food?I’m all for getting into the spirit of things but please don’t ask me to eat anythingthat is made to look like blood, guts or brains, it really doesn’t do much forthe appetite.  How about some real foodwith a slightly spooky autumnal twist, presented in an appetizing manner andfull of delicious ingredients. This way that you can still wear your hideousmonster outfit but you don’t have to force down some hideous concoction to match.  Try satisfying your devilishly sweet tooth with a triple, yes triplechocolate cupcake.

TripleChocolate Cupcakes .

Asthe title suggests, these cupcakes are of the intense chocolate variety.  Triple by way of the melted chocolate andcocoa powder in the sponge, then drenched in a delectable chocolate ganache forgood measure.  Forget the candy – go fora triple chocolate cupcake instead.

For the cupcakes.

1½ sticks of unsalted butter, softened
2/3cup of soft brown sugar
½cup of white sugar
½cup semi sweet chocolate chips
2large eggs
1teaspoon vanilla extract
1cup buttermilk
1/3cup sour cream
1½ cups all purpose flour
1cup cocoa powder (I use Hershey’s)
1½ teaspoons baking soda
1½ teaspoon baking powder
Pinchof salt

For the ganache.

1/3cup heavy cream
1/3chocolate chips

Heatthe oven to 350F

Linetwo cupcake trays with paper liners.

Creamthe butter and sugar together until very light and fluffy.

Heatthe chocolate chips in a medium bowl in the microwave very gently so that theydon’t burn.  Stir until smooth.

Addthe chocolate to the butter mixture and beat. Add the eggs one by one, scraping down the bowl after each addition.

Measurethe flour, cocoa powder, baking powder, soda and salt in one bowl.  Measure the buttermilk, sour cream andvanilla extract together in another.

Addhalf the flour mixture to the creamed mixture and stir to combine, slowly addthe wet ingredients and finish off with the rest of the dry.  Stir gently to combine but don’t over mix.

Spoonthe mixture into the prepared cupcake trays and place in the oven forapproximately 20 minutes or until just risen. Don’t over bake!

Removefrom oven and allow to cool in the trays for 10 minutes, then remove thecupcakes to a cooling rack to thoroughly cool.

Whilethe cupcakes are cooling make the ganache. Measure out the chocolate chips into a heat proof bowl. Heat the creamuntil simmering then simply pour the cream over the chocolate chips.  Stir well until the chocolate has melted andyou are left with a glorious glossy chocolate sauce.

Toglaze the cupcakes, hold upside down and tip the tops into the ganache.  Serve immediately with lots of napkins orwait until the ganache has set.