Cakes

Dark Chocolate Ganache Cupcakes

6

These cupcakes are so heavenly dark and bittersweet, with a little sprinkle of fleur de sel on top. Perfect for dark chocolate lovers.

14
½ cup coconut oil
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp vinegar
1-1/2 cups flour
1 tsp baking soda
1 tsp salt
? cup cocoa powder
1 cup black coffee (I used Tim Horton’s)
To make the ganache, heat the heavy cream on medium low in a heavy bottomed pot until the edges start to foam. Do not let it break out into a boil. Pour heated cream over the chopped chocolate and let sit for 2 minutes. Stir until the chocolate and cream form a shiny ganache. Let set for about 30 minutes, then set aside until you pipe/frost the cupcakes. Mix the coconut oil and sugar until incorporated. Add vanilla, vinegar and vanilla extract. In a separate bowl, mix the dry ingredients together, and then alternate adding the dry mix and the coffee into the oil and sugar mixture. Fill mini cupcake tins lined with paper liners ¾ full. They’ll puff up a lot, promise. Bake at 350F for 15-18 minutes (until a toothpick/cake tester comes out clean when you poke it into the middle of the cake) Let cool on a wire rack completely before frosting the cupcakes. Pipe/frost the cupcakes, then sprinkle the sea salt on top.
Nutritions

Calories
159

Sodium
258mg
10% DV

Fat
7g
12% DV

Protein
1g
2% DV

Carbs
21g
7% DV

Fiber
0.7g
2% DV

Mezcal Negroni

2479

Simplicity & good Mezcal take the Campari cocktail, Negroni, from classic to iconic.

Mezcal Negroni:
1 fl. oz. Mezcal ( El Silencio Espadin )
1 fl. oz. Carpano Antica Formula Vermouth
1 fl. oz. Campari
1

Stir with Ice & Strain
Pour into Rocks Glass
Garnish with Orange Peel


See the full directions on my site
Nutritions

Calories
0

Sodium
0mg
0% DV

Fat
0g
0% DV

Protein
0g
0% DV

Carbs
0g
0% DV

Fiber
0g
0% DV