Ultimate Chocolate Cupcakes with Ganache Filling

Ingredients

12 - cupcakes

Ganache Filling

  • bittersweet chocolate (57 g),chopped fine
  • heavy cream (4 tablespoon)
  • confectioners' sugar (1 tablespoon),powder sugar
  1. Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl.
  2. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds.
  3. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.


Chocolate Cupcakes

  • bittersweet chocolate (85 g),copped fine
  • Dutch-processed cocoa (28 g)
  • coffee (¾ cup),Hot
  • bread flour (117 g)
  • sugar (149 g)
  • kosher salt (½ tablespoon)
  • baking soda (½ teaspoon)
  • canola oil (6 tablespoon)
  • egg (2 )
  • white vinegar (2 teaspoon)
  • vanilla extract (1 teaspoon)
  1. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper liners.
  2. Place chocolate and cocoa in medium bowl.
  3. Pour hot coffee over mixture and whisk until smooth.
    1. Set in refrigerator to cool completely, about 20 minutes.
  4. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
  5. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth.
  6. Add flour mixture and whisk until smooth.
  7. Divide batter evenly among prepared muffin cups.
  8. Place one slightly rounded teaspoon ganache filling on top of each cupcake.
  9. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes.
  10. Cool cupcakes in muffin tin on wire rack until cool enough to handle, about 10 minutes.
  11. Carefully lift each cupcake from muffin tin and set on wire rack. Cool to room temperature before frosting, about 1 hour.


Creamy Chocolate Frosting

  • sugar (66 g)
  • egg whites (2 )
  • kosher salt (1 ),pinch
  • unsalted butter (12 tablespoon),cut into 1tb pieces an soften
  • bittersweet chocolate (170 g),melted and cooled
  • vanilla extract (½ teaspoon)
  1. Meanwhile, combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water.
    1. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registering 150 degrees, 2 to 3 minutes.
  2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.
  3. Add butter, 1 piece at a time, until smooth and creamy.
    1. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.)
  4. Once all butter is added, add cooled melted chocolate and vanilla;
    1. mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.