Vanilla Cupcakes with Triple Chocolate Topping

VANILLA CUPCAKES:

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.

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.

3. Gradually alternate buttermilk and dry ingredients (thirds at a time), mixing well in between each addition.

4. Preheat the oven to 350 degree F. Line a cupcake pan with cupcake liners.

5. Fill the cupcake liners with batter, 2/3 full. Be as consistent as possible.

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.

CHOCOLATE GLAZE:

1. Break the chocolate bar up into even pieces–about 1/2″ pieces–and place into a microwaveable bowl with salted butter.

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.

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.

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.

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/

WHITE CHOCOLATE DRIZZLE:

1. Add white chocolate chips, corn syrup, and heavy whipping cream into a microwaveable bowl.

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.)

3. Drizzle onto cupcakes with a knife or spatula.

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!