Dark Chocolate Cupcakes with Ganache.

 

Did you know about all the health benefits of cocoa?  Apparently cocoa solids contain alkaloids which have a physiological effect on our bodies, and have been linked to serotonin levels in the brain.  So chocolate taken in moderation can change your mood, and even lower your blood pressure.  Now that's one medicine that is easy to swallow.  Just remember to keep it away from your pooch because the health benefits of theobromine, one of the alkaloids found in cocoa, is benefical to humans but toxic to cats and dogs.  Well, I guess that's enough justification  to classify this next recipe as another of Anna's healthy choice.  Did I mention that the batter is also made without butter, and that I cut down on the sugar?  It doesn't get much better than this; except for the decadent Belgium chocolate ganache topping. Hope you give these cupcakes a try, because they are as good as they look.

Dark Chocolate Cupcakes
1 1/2 cups all purpose flour
2/3 cup dark Dutch cocoa
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
36 raspberries
2 eggs
1 1/2 cup sugar
1 tsp vanilla extract
1/2 cup canola or vegetable oil
1 1/4 cup water at room temperature

In a large mixing bowl combine the flour, cocoa powder, baking powder, baking soda and salt.  mix in the chocolate chips.  In a separate bowl beat the eggs and whisk in the sugar, vanilla and water.  Add the wet ingredients to the cocoa and flour mixture, stir with a wooden spoon to incorporate all the ingredients. The batter will be somewhat liquefy.  Spoon into muffin tins which have been lined with muffins cups. Place a whole raspberry in the center of each cupcake and gently push it down into the batter. Bake in a pre-heated 350º F oven for 30 minutes. Makes 18 muffins.

Ganache Topping
3/4 cup 35% cream
100g Belgium dark chocolate, cut int small pieces

Bring the cream to almost a boiling point. Take off the burner and add the chocolate pieces.  Stir to combine.