Sunday, September 7, 2014

Death by Chocolate Cupcakes

Whoa chocolate. Whoa.
yield: 12 cupcakes

for ganache filling
2oz bittersweet chocolate, finely chopped
¼C heavy cream
1 tbs powdered sugar

for cupcakes
3oz bittersweet chocolate, finely chopped
⅓C unsweetened cocoa powder
¾C hot coffee
¾C bread flour
¾C sugar
½ tsp salt
½ tsp baking soda
6 tbs vegetable oil
2 eggs, room temperature
2 tsp white vinegar
1 tsp vanilla extract

for frosting
1 ¼C salted butter, room temperature
1C powdered sugar
¾C unsweetened cocoa powder
¾C light corn syrup
1 tsp vanilla extract
8oz semisweet chocolate, melted and cooled

  1. for ganache: place chocolate, heavy cream, and powdered sugar in a small bowl.
  2. Heat in the microwave on high powder, 20-30 seconds until the mixture is warm to touch.
  3. Whisk until smooth.
  4. Refrigerate, no longer than 30 minutes.
  5. for cupcakes: Preheat oven to 350°.
  6. Line muffin tin with cupcake liners (or cooking spray).
  7. Add chocolate and cocoa powder in the bowl of a stand mixer.
  8. Pour hot coffee over the mixture and whisk until smooth.
  9. Refrigerate for 20 minutes.
  10. In a medium bowl, whisk together flour, sugar, salt, and baking soda. Set aside.
  11. Add the oil, eggs, vinegar, and vanilla extract into the cooled chocolate mixture, beating on medium speed until smooth.
  12. Slowly add the flour mixture, beat on medium speed until smooth.
  13. Fill cupcake liners ⅔ full. 
  14. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake.
  15. Bake for 15-18 minutes, or until cupcakes are set and just firm to touch.
  16. Let cupcakes cool completely.
  17. for frosting: In the bowl of a stand mixer, beat butter, sugar, and cocoa powder on medium speed for two minutes.
  18. Scrape sides of the bowl.
  19. Add corn syrup and vanilla extract, beat on medium speed until well combined.
  20. Add the melted chocolate and beat on medium speed until smooth.
  21. Beat on medium-high speed for four minutes.
  22. Pipe frosting on to cooled cupcakes.
  23. Enjoy!

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