Ease of preparation rating: Easy
Yield: 12 cupcakes
Ingredients:
Cupcakes
1 cup (240 ml) all-purpose flour
2/3 cup (160 ml) unsweetened cocoa powder
¾ teaspoon (3.75 ml) baking soda
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) salt
2 eggs
1/3 cup (80 ml) white sugar
½ cup (120 ml) packed brown sugar
½ cup (120 ml) vegetable oil
1 teaspoon (5 ml) vanilla extract
¾ cup (180 ml) buttermilk
Whipped ganache frosting
2 cups (470 ml) heavy cream
1 cup (240 ml) chopped dark chocolate
Decoration
20 chocolate cookies, crushed to fine crumbs
Mint leaves
Blueberries, raspberries, and goldenberries
Special Equipment
12-cup muffin pan
12 cupcake liners
12 terracotta pots (roughly 2 inches [5 cm] at the bottom and 3 inches [7.5 cm] at the top)
Method:
Preheat oven to 350 F (175 C).
For the cupcakes, line a 12-cup muffin pan with cupcake liners.
In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk togethers eggs, white sugar, brown sugar, vegetable oil, and vanilla extract until light and fluffy. Pour a third of the dry ingredients into the wet and combine, then pour a third of the buttermilk in and whisk. Continue alternating like this until everything is just combined.
Use a 2-ounce (60 ml) ice cream scoop to spoon batter into cupcake liners until it reaches halfway up the liner. Bake for 16-18 minutes, or until a toothpick inserted in the centre comes out clean. Transfer to a wire rack and let cool.
Meanwhile, for the whipped ganache frosting, heat cream in a small saucepan over medium-low until just heated. Remove from heat. Pour cream over chocolate and stir a few times. Let sit for a few minutes to melt, then stir with a wooden spoon until creamy and combined. Let cool for about 45 minutes, until it coats the back of a spoon when inserted and lifted out.
Using a hand mixer, beat until it becomes fluffy and lighter in colour.
To assemble, once cupcakes have cooled, spread whipped ganache frosting over top of each one. Spread the crushed chocolate cookies onto a small plate. Invert cupcakes and dip frosted top into crushed chocolate to coat. Add a few mint leaves and berries to the top of each cupcake, making sure they are somewhat centred. Press down firmly to ensure they stick to the frosting. Insert each cupcake into a terracotta flower pot and serve.
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