Chocolate Cupcake Recipe

"The Cooks'" Ultimate Chocolate Cupcakes with Ganache Filling (Makes 12 cupcakes)

Ganache Filling

            2             ounces good quality bittersweet chocolate, chopped fine

            ¼             cup heavy cream

            1             tablespoon confectioners’ sugar

Chocolate Cupcakes

            3             ounces good quality bittersweet chocolate, chopped fine

            1/3           cup (1 ounce) Dutch-processed cocoa

            ¾             cup hot coffee

            ¾             cup (41/8 ounces) bread flour

            ¾             cup (5¼ ounces) granulated sugar

            ½             teaspoon table salt

            ½             teaspoon baking soda

            6             tablespoons vegetable oil

            2             large eggs

            2             teaspoons white vinegar

            1             teaspoon vanilla extract

          

1. For ganache filling: Place -chocolate, cream, and confectioners’ sugar in medium -microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. For cupcakes: Adjust oven rack to middle position and heat oven to 350 degrees. Line -standard-size muffin pan with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

Frosting Recipe

My frosting recipe is a bit "off the cuff". I start with a stick of softened butter, put in a large spoonful of Marshmallow Fluff, (not marshmallow creme) and beat until combined. I then put in 2-4 cups of confectioner's sugar and a bit of milk (or cream, if I have it on hand.) I like to divide the frosting into two parts at this point and give them each their own distinct flavor. (My daughter Caroline did this for a Christmas Eve treat this year and it was terrific.) 

Some options are:
peppermint extract (decorate with Andes peppermint crunch)
coconut extract  (decorate with toasted coconut or shredded sweetened coconut
espresso powder (decorate with an chocolate covered espresso bean)
orange extract (decorate with a piece of candied orange peel)