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Chocolate Ganache-Filled Cupcakes
Hot brewed coffee pours directly over bittersweet chocolate and Dutch-processed cocoa, blooming both before they go into the batter — the coffee intensifies the chocolate without lending any coffee flavor to the finished cupcake. Bread flour instead of all-purpose gives the crumb a slight chew that holds up under the ganache center. That center is a two-ingredient ganache of bittersweet chocolate and heavy cream, chilled and piped into each baked cupcake before frosting. Makes 12, finished with creamy chocolate frosting.
Equipment
- Oven
- Muffin tin
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
- 1Adjust the oven rack to the middle position and heat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper or foil liners.
- 2Place the chopped chocolate and cocoa powder in a medium heatproof bowl. Pour the hot brewed coffee over the mixture and let it sit, covered, for 5 minutes. Whisk gently until smooth, then transfer to the refrigerator to cool completely, about 20 minutes. Blooming the cocoa in hot coffee intensifies the chocolate flavor.
- 3Whisk the flour, sugar, salt, and baking soda together in a medium bowl.
- 4Whisk the oil, eggs, vinegar, and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until a smooth batter forms.
- 5Divide the batter evenly among the prepared muffin cups. Drop 1 slightly rounded teaspoon of ganache filling onto the top center of each portion of batter.
- 6Bake for 17 to 19 minutes, rotating the muffin tin halfway through baking. The cupcakes are done when they are set and just firm to the touch.
- 7Let the cupcakes cool in the muffin tin on a wire rack for 10 minutes, then remove them from the tin and let cool completely before frosting, about 1 hour.
- 8Spread 2 to 3 tablespoons of frosting over each cooled cupcake.
Notes
- Storage: Store unfrosted cupcakes at room temperature for up to 24 hours in an airtight container.
- Variation: For a vanilla frosting, omit the bittersweet chocolate and increase the sugar to 1/2 cup.
- Variation: For a malted milk frosting, reduce the sugar to 1/4 cup, swap bittersweet chocolate for milk chocolate, and add 1/4 cup of malted milk powder.
Recipe Details
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