By Tracey
Chocolate Cupcakes with Chocolate Ganache Filling
adapted from Cooks Illustrated
Ingredients:
Ganache Filling
- 2 oz bittersweet chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tablespoon confectioners’ sugar
Cupcakes
- 3 oz bittersweet chocolate, finely chopped
- 1/3 cup (1 oz) Dutch-processed cocoa
- 3/4 cup hot coffee
- 3/4 cup (4 1/8 oz) bread flour
- 3/4 cup (5 1/4 oz) sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Directions:
To make the ganache filling: Add the chocolate, cream and confectioners’ sugar to a large microwave-safe bowl. Heat in your microwave on full power for 20-30 seconds, or until the mixture is warm to the touch. Use a whisk to combine until smooth then put the bowl in the refrigerator until the ganache is chilled, no longer than 30 minutes.
To make the cupcakes: Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners. Place the chocolate and cocoa in medium bowl then pour the hot coffee over them and whisk until the mixture is smooth. Put the bowl in the refrigerator to allow the mixture to cool completely, about 20 minutes. Meanwhile, in a medium bowl whisk the flour, sugar, salt and baking soda together.
Once the chocolate/coffee mixture is cool, add the oil, eggs, vinegar and vanilla to the bowl and whisk everything until smooth. Finally add all of the dry ingredients to the bowl and whisk again until smooth.
Divide the batter evenly among the prepared muffin cups. Drop about one teaspoon of ganache filling onto each cupcake. Bake the cupcakes until they are just firm to the touch and set, about 17-19 minutes. Remove the pan to a wire rack. After 10 minutes, lift each cupcake from the pan and set it on the rack to cool completely before frosting.
