What you'll need

3 eggs

2 cups Immaculate Baking Co.™ organic all-purpose flour

2/3 cup unsweetened baking cocoa

1 1/4 teaspoons baking soda

1 1/4 teaspoons baking powder

2/3 cup butter, softened

1 1/3 cups packed brown sugar

1 1/2 teaspoons vanilla

1 1/3 cups buttermilk


3/4 cup semisweet chocolate chips

1/2 cup heavy whipping cream

1 package (4 oz) white chocolate baking bar

45 mins prep time
4/45 hrs / mins total time
24 servings
  1. 1

    Let eggs stand at room temperature 30 minutes. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, cocoa, baking soda and baking powder.

  2. 2

    Heat oven to 350°F. In large bowl, beat softened butter and brown sugar with electric mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Beat flour mixture into sugar mixture alternately with buttermilk on low speed, beating after each addition, just until smooth. Scrape side of bowl occasionally.

  3. 3

    Spoon batter evenly into muffin cups, filling each about two-thirds full. Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to cooling rack. Cool completely, about 30 minutes.

  4. 4

    In small microwavable bowl, microwave chocolate chips and cream uncovered on High 45 to 60 seconds; stir. Continue to microwave in 15-second increments until chips can be stirred smooth. Grasp bottom of each cupcake, tip upside down, and dip into ganache, twisting slightly as pulling away for a smooth finish.

  5. 5

    To make white chocolate curls, pull a swivel-bladed vegetable peeler down the edge of white chocolate bar, using long, thin strokes. Sprinkle each cupcake with about 2 teaspoons white chocolate curls, using toothpick to lift curls. Let stand at room temperature until ganache is set, about 2 hours. Store at room temperature.


Shortcut: Use Immaculate Baking Chocolate Cake mix for the cupcakes.

Try using a milk chocolate bar for curls to create a different look to your cupcakes.

If you have any leftover ganache, use it to frost cookies or graham crackers, or just eat it out of the bowl!

Allowing eggs to stand at room temperature for 30 minutes before mixing cupcake batter will give a smoother more evenly mixed batter.