Do you like chocolate? Then do I have a cupcake for you!
These are chocolate cupcakes with a surprised dollop of chocolate ganache inside topped with a swirl of chocolate buttercream. Chocolate chocolate chocolate, or choco^3.
These cupcakes have a lot of steps, but it's really not that difficult. The most difficult part for me was trying to figure out how to make a cup of hot coffee (I don't drink it and I definitely don't know how to brew it). As always with chocolate cupcakes, it makes a difference if you use good quality chocolate. I received the recipe as a photocopied page from an unknown cookbook.
First, the ganache!
- 2 ounces bittersweet chocolate, broken into small pieces
- 1/4 cup heavy cream
- 1 tablespoon confectioners' sugar
- Place all of the ingredients in a microwave-safe bowl.
- Heat in the microwave for about 20-30 seconds until the mixture is warm.
- Whisk until smooth.
- Chill in the refrigerator until cool, but no longer than 30 minutes
Chocolaty Cupcakes - Makes 12
- 3 ounces bittersweet chocolate, broke into small pieces
- 1/2 cocoa powder
- 3/4 cup hot coffee
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 6 tablespoons oil (vegetable or canola)
- 2 eggs
- 2 tsp white vinegar
- 1 tsp vanilla
- Pre-heat oven to 350 F and line cupcake pan with paper liners
- Add the chocolate and cocoa into a medium sized bowl. Pour the hot coffee over the chocolate and whisk until smooth. Place in the fridge to allow it to cool completely (about 20 minutes).
- In a separate bowl, add the flour, sugar, salt, and baking soda. Whisk together and set aside.
- Take the now cool chocolate-cocoa-coffee mixture and whisk in the oil, eggs, vinegar, and vanilla. Add the dry ingredients and mix well with an electric mixer on medium speed (or increase your arm strength by continuing with the whisk).
- Divide the batter evenly among the cupcake paper liners. Spoon a heaping teaspoon of ganache oonto the center of each cupcake (it will sink into the center as it bakes).
- Bake for about 17-19 minutes, or until the top of the cupcake springs back when you press on it.
- Allow the cupcakes to cool for 5-10 minutes in the pan and then transfer to a wire rack and allow them to cool completely.
Chocolate Buttercream - Makes approximately 2 1/4 cups
- 1/3 cup sugar
- 2 egg whites
- pinch of salt
- 1 1/2 sticks (12 tablepsoons) unsalted butter at room temperature
- 3 ounces bittersweet chocolate and 3 ounces semisweet chocolate, melted and cooled together
- 1 1/2 tsp vanilla
- Combine sugar, egg whites, and salt in the bowl of a standing mixer (or a medium sized metal bowl) and place over a bowl of simmering water to create a double-boiler.
- Whisk the mixture constantly until the mixture becomes thicker and foamy, about 2-3 minutes. If you want to be very precise, you can use a candy thermometer and whisk until the temperature is 150 degrees, but that's really just another thing to clean!
- Beat the mixture on medium speed until it becomes foamy like shaving cream and has cooled a little bit (or about 1-2 minutes).
- Add the butter one tablespoon at a time (it may look a little curdled, but it will become smooth as you keep mixing).
- After you have added all of the butter, add the cooled chocolate mixer and mix until well combined.
- Increase the speed to medium-high and beat until light and fluffy.
These cupcakes were described as "divine." If you need a chocolate treat, give these a try!
They are approved by Dr. Maya: