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Chocolate Cupcakes
These rich chocolate cupcakes feature a tender crumb and a hidden ganache center. Hot brewed coffee mixes directly into the batter to deepen the intense cocoa flavor. They are perfect for birthday parties, holiday gatherings, or a weekend baking project. The finished cakes are incredibly moist and pair beautifully with a thick layer of creamy chocolate frosting.
Ingredients
- 2 ounces bittersweet chocolate, chopped fine
- ¼ cup heavy cream
- 1 tablespoon confectioners’ sugar
- 3 ounces bittersweet chocolate, chopped fine
- ⅓ cup (1 ounce) Dutch-processed cocoa powder
- ¾ cup brewed coffee, hot
- ¾ cup (4⅛ ounces) bread flour
- ¾ cup (5¼ ounces) granulated sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons distilled white vinegar
- 1 teaspoon vanilla extract
- 1 recipe Creamy Chocolate Frosting (recipe follows)
- 2. For the cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners. Place chocolate and cocoa in medium heatproof bowl. Pour coffee over mixture and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, then transfer to refrigerator to cool completely, about 20 minutes.
Instructions
- 1Combine the dry ingredients in a medium bowl. In a separate bowl, blend the oil, eggs, vinegar, and vanilla extract into the cooled chocolate base. Stir the dry mixture into the wet ingredients until a smooth batter forms.
- 2Pour the batter into lined muffin cups, filling them evenly. Drop a small spoonful of ganache directly onto the center of each batter portion.
- 3Bake for 17 to 19 minutes, turning the pan halfway through the cooking time. The cakes are done when the tops feel firm to a light touch. Leave them in the pan to rest for 10 minutes.
- 4Transfer the cakes to a wire rack to cool completely for about an hour.
- 5Top each cooled cake with a generous layer of frosting before serving.