Vanilla Cupcakes With Triple Chocolate Topping

• FOR THE VANILLA CUPCAKES:
• 1-1/3 cup Cake Flour (Softasilk)
• 1/4 teaspoons Salt
• 1 teaspoon Baking Powder
• 3/4 cups Unsalted Butter (1-1/2 Sticks), Softened
• 1-1/2 cup White Granulated Sugar
• 2 whole Large Eggs
• 2 teaspoons Vanilla Extract
• 1/2 cups Buttermilk
• _____
• FOR THE CHOCOLATE GLAZE:
• 4 ounces, weight Premium Chocolate Baking Bar (Bittersweet, Semisweet, Milk Or Dark Chocolate)
• 1 Tablespoon Salted Butter
• 48 whole Green Mint Chips
• _____
• FOR THE WHITE CHOCOLATE DRIZZLE:
• 1/2 cups Premium White Chocolate Baking Chips
• 1/2 teaspoons Light Corn Syrup
• 1 Tablespoon Heavy Whipping Cream

1. VANILLA CUPCAKES:
2. 1. Sift cake flour. Then sift cake flour again with salt and baking powder. (I sift together a couple of times to make sure the dry ingredients are mixed well.) Set aside.
3. 2. This is where I use my KitchenAid stand mixer with a paddle attachment. Beat unsalted butter until light and fluffy. Include sugar and mix until fully incorporated and fluffy. Add eggs, one at a time, beating well after each addition. Scrape bowl with a spatula and continue to mix in vanilla until well blended.
4. 3. Gradually alternate buttermilk and dry ingredients (thirds at a time), mixing well in between each addition.
5. 4. Preheat the oven to 350 degree F. Line a cupcake pan with cupcake liners.
6. 5. Fill the cupcake liners with batter, 2/3 full. Be as consistent as possible.
7. 6. Bake cupcakes in a preheated 350 degree F oven for 21-23 minutes. Cupcakes are done when a toothpick can be inserted into the center of a cupcake cleanly. Let cupcakes cool on a cooling rack before frosting or glazing.
8. CHOCOLATE GLAZE:
9. 1. Break the chocolate bar up into even pieces-about 1/2" pieces-and place into a microwaveable bowl with salted butter.
10. 2. Microwave on high for 30 seconds. Then stir. Keep microwaving in 30-second intervals, stirring well after each interval, until chocolate is smooth. It is important not to overheat the chocolate! So, if there seems to be only a few lumps, keep stirring and see if they will melt without microwaving more. Or consider microwaving for a shorter amount of time just to add a bit of heat.
11. 3. Dip the cupcakes into the chocolate glaze face down until the top of the cupcake is completely covered. Set cupcakes right side up onto a tray.
12. Add green mint chocolate chips to cupcakes, about 3 chips per cupcake. Place the tray of cupcakes into the refrigerator so chocolate glaze can set.
13. Use any extra chocolate mixture to make chocolate curls/shavings. I used the chocolate mixture I already had but used the technique instructed by PW. https://tastykitchen.com/tasty-kitchen-blog/2009/12/how-to-make-chocolate-curls/
14. WHITE CHOCOLATE DRIZZLE:
15. 1. Add white chocolate chips, corn syrup, and heavy whipping cream into a microwaveable bowl.
16. 2. Microwave in 30-second intervals, stirring after each interval, until mixture is smooth and ribbon-like. (Ribbon-like: when the mixture is smooth and using a spoon, knife, or spatula, you can drizzle the mixture easily back and forth, creating visible layers resembling a ribbon.)
17. 3. Drizzle onto cupcakes with a knife or spatula.
18. Top cupcakes off with chocolate curls/shavings if you have them! The chocolate glaze will form a hard chocolate shell and white chocolate drizzle will harden as well. Enjoy!

vanilla cupcakes, flour, ubc, baking powder, butter, sugar, eggs, vanilla, buttermilk, chocolate glaze, chocolate baking bar, butter, white chocolate drizzle, white chocolate, light corn syrup, cream

Taken from tastykitchen.com/recipes/desserts/vanilla-cupcakes-with-triple-chocolate-topping/ (may not work)