Rich, dense - just plain fantastic - may be my fav chocolate cupcakes! The ganache filling and the buttercream frosting hit it out of the park - Oh My!
Course Dessert
Cuisine American
Keyword Killa Chocolate Cupcakes, Seriously
Prep Time 25 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 8-12 cupcakes
Calories 629kcal
Author kathleen
Ingredients
Ganache Filling:
2OuncesBittersweet ChocolateFinely Chopped
1/4CupHeavy Cream
1TablespoonPowdered Sugar
Chocolate Cupcakes:
3OuncesBittersweet ChocolateFinely Chopped
1/3CupUnsweetened Cocoa Powder
3/4CupStrong Brewed CoffeeHot
3/4CupBread Flour
3/4CupSugar
1/2TeaspoonSalt
1/2TeaspoonBaking Soda
6TablespoonsVegetable Oil
2EggsLarge
2TeaspoonsWhite Vinegar
1TeaspoonVanilla Extract
Chocolate Frosting:
1/2CupUnsalted Butterat Room Temperature
2 2/3CupPowdered SugarSifted
1/3CupHalf and Half
1 1/2TeaspoonVanilla Extract
3/4CupUnsweetened Cocoa Powder
Instructions
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.
FOR CUPCAKES:
Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) 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.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
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.
FOR FROSTING:
For Frosting. Cream the butter in a small bowl until light and smooth.
Blend in the cocoa, vanilla, powdered sugar, alternating with the half and half. Beat with an electric mixer until smooth.