MAKES 12 CUPCAKES
Use a high-quality bittersweet or semisweet chocolate for this recipe. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. See the sidebars that follow the recipe.
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FILLING |
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2 |
ounces bittersweet chocolate, chopped fine |
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¼ |
cup heavy cream |
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1 |
tablespoon confectioners’ sugar |
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CUPCAKES |
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3 |
ounces bittersweet chocolate, chopped fine |
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⅓ |
cup (1 ounce) Dutch-processed cocoa powder |
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¾ |
cup brewed coffee, hot |
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¾ |
cup (4⅛ ounces) bread flour |
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¾ |
cup (5¼ ounces) sugar |
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½ |
teaspoon salt |
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½ |
teaspoon baking soda |
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6 |
tablespoons vegetable oil |
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2 |
large eggs |
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2 |
teaspoons distilled white vinegar |
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1 |
teaspoon vanilla extract |
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1 |
recipe Creamy Chocolate Frosting (recipe follows) |
1. FOR THE FILLING: Microwave chocolate, cream, and sugar in medium bowl until mixture is warm to touch, about 30 seconds. Whisk until smooth, then transfer bowl to refrigerator and let sit until just chilled, no longer than 30 minutes.
2. FOR THE CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with paper or foil liners. Place chocolate and cocoa in medium heatproof bowl. Pour hot coffee over mixture and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, then transfer to refrigerator to cool completely, about 20 minutes.
3. Whisk flour, sugar, salt, and baking soda together in medium bowl. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.
4. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Place 1 slightly rounded teaspoon ganache filling on top of each portion of batter. Bake cupcakes until set and just firm to touch, 17 to 19 minutes, rotating muffin tin halfway through baking. Let cupcakes cool in muffin tin on wire rack until cool enough to handle, about 10 minutes. Lift each cupcake from tin, set on wire rack, and let cool completely, about 1 hour, before frosting. (Unfrosted cupcakes can be stored at room temperature for up to 1 day.)
5. Spread 2 to 3 tablespoons frosting over each cooled cupcake and serve.