Chocolate Ganache Cupcakes

By á-2641

Ingredients

• For the Cupcakes:
• 3 tbsp unsweetened cocoa powder (not Dutch process)
• 2 oz unsweetened chocolate, chopped
• 1 cup all purpose flour
• 1/2 tsp baking soda
• 1/8 tsp kosher salt
• 6 tbsp unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup whole milk
• 1 tbsp orange flavored liqueur, rum or brandy (optional)
• For the Ganache:
• 10 oz semisweet chocolate, chopped
• 1 1/3 cups heavy cream
• pinch of kosher salt
• 1 tbsp confectioners sugar
• Shaved white chocolate, for topping

Details

Servings 12

Preparation

Step 1

Cupcakes:
Preheat oven to 350. Line 12 cup muffin pan with liners. Combine the cocoa poder and 1/4 cup water in a small bowl until smooth; set aside. Put the unsweetened chocolate in a microwave safe bowl and melt, stirring every 30 seconds, until melted; set aside and let cool.

Sift flour and baking soda into a large bowl; stir in the salt. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium speed until smooth. Beat in the eggs, one at a time, until combined. Reduce the mixer speed to low and add the cocoa mixture and the melted chocolate; mix until combined. Beat in the flour mixture in two batches, alternating with the milk in two batches, until combined. Beat in the liqueur.

Divide the batter among the muffin cups, filling them three quarters of the way. Bake until a toothpick comes out clean, 20 to 25 minutes. Let cool in the pan for 10 minutes then remove from pan and let cool completely on a rack.

Ganache:
Combine the semisweet chocolate, 1 cup heavy cream and salt in a heatproof bowl set over simmering water; stir until melted and smooth, about 8 minutes. Remove bowl from the saucepan and set aside until the ganache is cool and thick (but not hard) about 1 hour.

Beat the remaining 1/3 cup heavy cream and confectioners sugar in a large bowl with a mixer until soft peaks form. Fold in 1/4 cup cooled ganache until smooth. Cut a small hole (about 1/2 inch deep) into the center of each cupake. Fill the fole with the chocolate whipped cream.

Beat the remaining ganache with a mixer on medium speed until light and fluffy, 3 to 5 minutes (do not overbeat or the ganache will be grainy). Transfer the whipped ganache to a pastry bag fitted with a star tip and pipe onto the cupcakes. Top with shaved white chocolate.