ULTIMATE CHOCOLATE CUPCAKES RECIPE
For the Ganache Filling:
56 grams bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar
For the Cupcakes:
85 grams bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
For the Frosting:
1 1/3 cup icing sugar
3 tablespoons cocoa
3 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
For the Ganache Filling:
56 grams bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tablespoon powdered sugar
For the Cupcakes:
85 grams bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
For the Frosting:
1 1/3 cup icing sugar
3 tablespoons cocoa
3 tablespoons butter
2 tablespoons milk
1 teaspoon vanilla extract
Directions:
1. Make the Ganache Filling: 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, 20 to 30 seconds. Whisk until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. 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.
6. Make the Frosting:
Soften the butter then gradually beat in the icing sugar and cocoa with the milk. Add vanilla, then beat until light and fluffy.
2. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.
3. Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.
4. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.
5. 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.
6. Make the Frosting:
Soften the butter then gradually beat in the icing sugar and cocoa with the milk. Add vanilla, then beat until light and fluffy.
(I've adapted this from the recipe at Browneyedbaker's website)
The exciting part is when you cut into it the ganache has formed a gooey centre. A chocolate lovers dream!
YUM!
ReplyDeleteI can't even describe how yummy they were!
ReplyDelete