Three Chocolate Cupcakes with Ganache Filling

By MooK

Ingredients

• Ganache Filling (optional)
• 2 ounces bittersweet chocolate, finely chopped
• 1/4 cup heavy cream
• 1 tablespoon powdered sugar
• .
• Cupcake Batter
• 3 ounces bittersweet chocolate, finely chopped
• 1/2 cup Dutch-processed cocoa powder
• 3/4 cup hot coffee
• 3/4 cup bread flour
• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 6 tablespoons canola oil
• 2 eggs, beaten
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• .
• Frosting
• 1 1/4 cups unsalted butter, softened
• 1 cup powdered sugar
• 3/4 cup Dutch-processed cocoa powder
• Pinch of salt
• 3/4 cup light corn syrup
• 1 teaspoon Lagrima vanilla extract
• 8 ounces chocolate (milk, semisweet, or dark), melted and cooled

Preparation

Step 1

To Make Ganache Filling
In a microwave-safe small bowl, add together chopped chocolate, heavy cream and powdered sugar. Microwave on high for 20-30 seconds until mixture is warm to the touch. Stir until smooth. Place in the refrigerator for no longer than 30 minutes until mixture is barely chilled.

To Make Cupcakes
Preheat oven to 350 degrees F. Prepare a standard-sized muffin tin with paper liners.
In a medium bowl, add chopped chocolate and cocoa powder, Slowly pour hot coffee over the mixture and stir until smooth. Refrigerate for approximately 20 minutes.
In the meantime, whisk together flour, sugar, salt and baking soda and set aside.

Beat together the oil, eggs, vinegar, and vanilla into the coffee/chocolate mixture and beat until smooth. Add flour mixture and continue beating until smooth and creamy.

Evenly divide batter between the prepared muffin tin cups. Add one rounded teaspoon of ganache filling to the top of each cupcake. Bake for 17-19 minutes or until firm to the touch. Cool in the muffin tin for approximately 10 minutes before turning out onto a wire rack to cool completely.

To Make Frosting
With an electric mixer, beat together the butter and sugar. Add the cocoa powder and salt and beat until smooth, scraping down the sides of the bowl as needed. Add corn syrup and vanilla extract and continue beating until smooth and creamy. Frost completely cooled cupcakes. Store in an airtight container at room temperature for 3 days.