GENDER REVEAL  Cupcakes
Channel: Leviswaifu
Date: 29/11/2021

CHOCOLATE CAKE RECIPE:

1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
3/4 cup (65g) unsweetened natural cocoa powder*
1 and 3/4 cups (350g) granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup (240ml) buttermilk
1 cup (240ml) freshly brewed strong hot coffee (regular or decaf)

* Butter and cocoa powder two 9-inch pans. Preheat oven to 350F.
* Sift the dry ingredients together in a large bowl. 
* Combine wet ingredients together in another bowl. Add hot coffee in last to avoid cooking the eggs.
* Combine wet and dry ingredients.
* Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers. Each cake came out to be about 681 grams.
* Bake for about 27 minutes or until the centers are set and springy. 
* Let the layers cool in the pans for about 2 minutes, then invert each layer out onto a cooling rack. 

CHOCOLATE GANACHE FILLING:

100g heavy whipping cream 
125g chocolate 
(the exact measurements here don't really matter...just as long as they are about equal)

* Combine cream and chocolate
* Microwave for 30 seconds
* Stir
* Microwave for 30 seconds
* Stir until smooth and well-combined

VANILLA BUTTERCREAM:

1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
3–4 cups (360-480g) confectioners’ sugar
3–5 Tablespoons (45-75ml) heavy cream (or half-and-half or milk), at room temperature
1/4 teaspoon salt (didn’t use because I used salted butter)
2 teaspoon pure vanilla extract

* Beat butter for at least five minutes until light in color and fluffy
* Mix in powdered sugar and vanilla 
* Add whipping cream until frosting is the consistency you want
* Beat until light and fluffy