Dairy Milk Cupcakes

In pursuit of the perfect English chocolate cupcake, I present to you my third attempt. Although not perfect, I now know the next few tweaks that will get me closer to my goal. The frosting on this version is still the whipped ganache I used for version #2. We really like it. It’s not too sweet and it’s simple: melted chocolate and heavy cream. Unfortunately, I over-whipped this batch.  The base cupcake is Dorie Greenspan’s Chocolate Chocolate Cupcakes with Dairy Milk substitutions. My first attempt at English chocolate cupcakes also used Dorie’s recipe and that has been our favorite over this course.

In the time since baking these, I baked a 4th version using a “perfected” chocolate cupcake recipe I pulled out of Food & Wine magazine  a few years ago and relegated to my magazine stack until now. I am sparing you all not sharing that version because although tasty, it wasn’t close to perfect. Until next time…

Photos by Paulrus