Milk Chocolate Chip Fudge Cupcakes Recipe

16

Ingredients

1 cup unbleached all-purpose (plain) flour
1 ⁄4 cup unsweetened Dutch-process cocoa powder
1 ⁄2 tsp baking soda
1 ⁄4 tsp salt
1 ⁄4 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 tsp instant coffee granules, dissolved in
2 tsp water
2 ⁄3 c up buttermilk
1 c up milk chocolate chips
2 c ups ganache (see below), cooled and at spreading consistency

Preparation

Step 1

1.Position a rack in the middle of the oven. Preheat the oven to 325°F (165°C/gas mark 3). Line 16 regular muffin cups with paper liners and fill any empty cups with paper liners. Or, line 60 mini muffin cups with paper liners.

2.Sift the flour, cocoa powder, baking soda (bicarbonate of soda), and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the eggs one at a time, beating until each is blended into the batter and the batter looks creamy, about 1 minute. Mix in the vanilla and dissolved coffee. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk to blend it. Mix in the remaining flour mixture until it is incorporated and the batter looks smooth. Mix in the milk chocolate chips.

3.For regular cupcakes, fill each paper liner with a scant ¼ cup (60 ml) or about 3½ tbsp of batter (an ice cream scoop works well) or to about ½ in (12 mm) below the top of the liner. For mini cupcakes, use 2 tsp (one to hold the batter, the other to push it) to fill each paper liner with a rounded teaspoon of batter, or to about ¼ in (6 mm) below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes for regular and 20 minutes for mini. Cool the cupcakes in the pan on a wire rack for 10 minutes. Remove the cupcakes from the pan onto the wire rack and let cool completely.

4.Use a small spatula to spread the ganache over the top of each cupcake, mounding it slightly in the center. Serve at room temperature.

5.The cupcakes can be covered and refrigerated for up to 3 days. Bring them to room temperature for about 45 minutes before serving.

Makes 16 regular or 60 mini cupcakes

Ganache (makes 2 cups)

You’ll Need:

1 cup heavy (double) cream
1 tbsp unsalted butter
9 oz bittersweet chocolate, chopped, or
11⁄2 cups (255 g) bittersweet chocolate chips
1 tsp vanilla extract (essence)

Directions:

1.In a medium saucepan, heat the cream and butter over low heat until the cream is hot and the butter melts. The hot cream mixture should form tiny bubbles and measure about 175°F (80°C) on an instant-read thermometer; do not let the mixture boil as a skin might form on the top. If this happens, use a spoon to lift off the skin and discard it. Remove the pan from the heat, add the chocolate, and let stand in the hot cream mixture for about 30 seconds to soften. Whisk the ganache just until all of the chocolate is melted and the ganache is smooth. Stir in the vanilla.

2.If the ganache will be poured or spread, let it cool and thicken slightly, about 30 minutes. It can be covered and refrigerated for up to 1 week; if it becomes too firm, it can be warmed over low heat, stirring to soften it evenly.

3.To make whipped ganache, cover the warm ganache and let stand at room temperature until firm, 3 to 4 hours, depending on the quantity and the temperature of your kitchen. Or, cover and refrigerate the ganache until the edges are firm and the center is slightly thickened, 1 to 2 hours. You can speed up the process to 30 minutes or less by pouring the ganache into a 9-by-13-in (23-by-33-cm) or larger baking dish. Drop a teaspoon of the cold ganache on a plate; set aside to compare the color with that of the beaten ganache. Place the cold ganache in a bowl and whisk until it changes from a dark chocolate colour to a medium chocolate color and thickens slightly, about 30 seconds. Compare with the ganache on the plate. The whipped mixture should look lighter in colour—similar to a dark, good-quality milk chocolate. Use immediately.