Valentine’s Day might be behind us, but the craving for chocolate desserts is timeless. If you are looking to indulge in a rich, decadent treat, look no further than these incredible chocolate cupcakes. Inspired by the renowned recipe from The Pioneer Woman, Ree Drummond, these cupcakes are guaranteed to satisfy any sweet tooth. And to truly elevate your baking experience, consider using a Pioneer Woman Cupcake Pan to achieve baking perfection.
These aren’t just any cupcakes; they are “Life by Chocolate Cupcakes,” a name that perfectly encapsulates their intensely chocolatey flavor. My friend Rachel introduced me to this recipe, and they were an instant hit at our Super Bowl gathering, even rivaling homemade Oreos in popularity! The secret to their irresistible charm lies in the combination of a moist, deeply chocolate cake, a hidden Hershey’s Kiss center, and a luscious ganache frosting. The original recipe comes directly from The Pioneer Woman, known for her comforting and delicious home-style cooking. Ree Drummond’s recipes are beloved for their straightforward instructions and guaranteed delicious results, and this cupcake recipe is no exception.
The Magic of Pioneer Woman Recipes
Ree Drummond, The Pioneer Woman, has built a reputation for creating approachable and utterly delicious recipes. Her cooking style emphasizes flavor and simplicity, making her recipes perfect for home bakers of all skill levels. When you choose a Pioneer Woman recipe, you’re choosing a recipe that’s been tested, loved, and guaranteed to bring joy to your kitchen and your taste buds. Her “Life by Chocolate Cupcakes” recipe is a testament to her culinary talent, transforming simple ingredients into an extraordinary dessert.
“Life by Chocolate Cupcakes” Recipe: Bake Like The Pioneer Woman
To recreate these heavenly cupcakes, you’ll need a few key ingredients and the easy-to-follow instructions below. For the best results and evenly baked cupcakes, we highly recommend using a quality cupcake pan. A Pioneer Woman cupcake pan would be an excellent choice, ensuring even heat distribution and durability for countless baking adventures.
Ingredients:
Cupcakes:
- 2 cups Sugar
- 2 cups All-purpose Flour
- ¼ teaspoons Salt
- ½ cups Buttermilk (or ½ TBSP lemon juice/vinegar + milk to ½ cup)
- 2 whole Eggs
- 1 teaspoon Baking Soda
- 1 teaspoon Vanilla
- 1 Cup Butter
- 4 Tablespoons (heaping) Cocoa Powder
- 1 cup Boiling Water
- 18 whole Hershey’s Kisses, Unwrapped
Ganache:
- 8 ounces Bittersweet Chocolate
- 1 cup Heavy Cream
- 6 Tablespoons Corn Syrup
- 2 teaspoons Vanilla Extract
Instructions:
- Preheat your oven to 350 degrees Fahrenheit. Prepare your Pioneer Woman cupcake pan by spraying 18 muffin cups with baking spray. This will prevent sticking and ensure easy removal of your perfect cupcakes.
- In a large bowl, whisk together flour, sugar, and salt for the cake batter. Set aside the dry ingredients.
- In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla. Stir to combine the wet ingredients and set aside.
- In a saucepan over medium heat, melt butter. Add cocoa powder and stir until combined. Pour in boiling water, let it bubble briefly, then remove from heat. This step blooms the cocoa, intensifying the chocolate flavor.
- Pour the hot chocolate mixture over the flour mixture. Stir a few times to cool the chocolate slightly. Then, pour the buttermilk mixture over the top and stir until just combined. Be careful not to overmix.
- Fill each muffin cup in your Pioneer Woman cupcake pan about ¼ full with cake batter. Gently place one unwrapped Hershey’s Kiss in the center of each cupcake, ensuring it is lightly nestled and not pressed to the bottom.
- Bake for 20 minutes. Check for doneness with a toothpick – it should come out with moist crumbs attached. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the ganache. Heat heavy cream and corn syrup in a saucepan over medium heat until it just begins to simmer.
- Finely chop the bittersweet chocolate and place it in a heatproof bowl. Add vanilla extract to the hot cream mixture, then pour the hot cream over the chopped chocolate. Whisk continuously until the chocolate is melted, and the ganache is smooth and glossy.
- Dunk each cooled cupcake into the warm ganache, ensuring it’s fully coated. Allow the ganache to set and cool completely before serving.
Tips for Perfect Cupcakes & Using Your Pioneer Woman Cupcake Pan
- Even Baking: Using a high-quality cupcake pan like a Pioneer Woman cupcake pan is crucial for even baking. These pans are often made with materials that distribute heat uniformly, preventing hot spots and ensuring your cupcakes bake at the same rate.
- Warming for Extra Indulgence: For an extra treat, especially if you’ve made the cupcakes ahead of time, gently warm them before serving. A few minutes in a low oven (around 250°F for 7 minutes, as Rachel suggested) will bring them back to that fresh-baked, heavenly warm state.
- Ganache Consistency: If your ganache is too thin, let it sit at room temperature for a bit to thicken. If it becomes too thick, you can gently warm it again.
Enjoy Your Homemade Chocolate Heaven
Thanks again to Rachel for introducing me to these fantastic cupcakes and to Ree Drummond, The Pioneer Woman, for sharing such a delightful recipe! With a Pioneer Woman cupcake pan and this recipe, you are well on your way to creating perfect, intensely chocolatey cupcakes that will impress everyone. Happy Baking!
