Ultimate Chocolate Cupcakes Dream (Print Version)
# Ingredients:
→ Ganache Filling
01 -
2 ounces bittersweet chocolate, finely chopped
02 -
¼ cup heavy cream
03 -
1 tablespoon powdered sugar
→ Cupcakes
04 -
3 ounces bittersweet chocolate, finely chopped
05 -
⅓ cup Dutch-processed cocoa powder
06 -
¾ cup hot coffee
07 -
¾ cup bread flour
08 -
¾ cup granulated sugar
09 -
½ teaspoon salt
10 -
½ teaspoon baking soda
11 -
6 tablespoons vegetable oil
12 -
2 eggs
13 -
2 teaspoons white vinegar
14 -
1 teaspoon vanilla extract
→ Frosting
15 -
1¼ cups unsalted butter, at room temperature
16 -
1 cup powdered sugar
17 -
¾ cup Dutch-processed cocoa powder
18 -
Pinch of salt
19 -
¾ cup light corn syrup
20 -
1 teaspoon vanilla extract
21 -
8 ounces chocolate, milk, semisweet, or dark, melted and cooled
# Instructions:
01 -
Place the chopped chocolate, heavy cream, and powdered sugar in a small bowl. Heat in the microwave on high power until the mixture is warm to the touch, about 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
02 -
Preheat oven to 350°F (175°C). Line a standard muffin pan with liners.
03 -
Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate the mixture for 20 minutes.
04 -
Meanwhile, whisk together the flour, sugar, salt, and baking soda in a medium bowl; set aside.
05 -
Whisk the oil, eggs, vinegar, and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
06 -
Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.
07 -
In a food processor, process the butter, sugar, cocoa powder, and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, about 5 to 10 seconds. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, about 10 to 15 one-second pulses. Frost the cupcakes as desired.
# Notes:
01 -
The ganache filling can be omitted if you'd like a more traditional chocolate cupcake.
02 -
The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.