MAKES 12 CUPCAKES
Use a high-quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen’s favorite baking chocolates, Callebaut Intense Dark Chocolate or Ghirardelli Bittersweet Chocolate. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake.
GANACHE FILLING |
|
2 |
ounces bittersweet chocolate, chopped fine (see note) |
¼ |
cup heavy cream |
1 |
tablespoon confectioners’ sugar |
CHOCOLATE CUPCAKES |
|
3 |
ounces bittersweet chocolate, chopped fine (see note) |
⅓ |
cup (1 ounce) Dutch-processed cocoa powder |
¾ |
cup hot coffee |
¾ |
cup (4⅛ ounces) bread flour |
¾ |
cup (5¼ ounces) granulated sugar |
½ |
teaspoon table salt |
½ |
teaspoon baking soda |
6 |
tablespoons vegetable oil |
2 |
large eggs |
2 |
teaspoons white vinegar |
1 |
teaspoon vanilla extract |
1 |
recipe Creamy Chocolate Frosting (recipe follows) |
1. FOR THE GANACHE FILLING: Place the chocolate, cream, and confectioners’ sugar in a medium microwave-safe bowl. Microwave until the mixture is warm to the touch, 20 to 30 seconds. Whisk the mixture until smooth, then refrigerate until just chilled, no longer than 30 minutes.
2. FOR THE CUPCAKES: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line a standard-size muffin pan (cups have ½-cup capacity) with baking cup liners. Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate until completely cool, about 20 minutes. Whisk the flour, granulated sugar, salt, and baking soda together in a medium bowl and set aside.
3. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth. Add the flour mixture and whisk until smooth.
4. Divide the batter evenly among the muffin pan cups. Place one slightly rounded teaspoon of the ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the muffin pan on a wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from the muffin pan and set on a wire rack. Cool to room temperature before frosting, about 1 hour.
5. TO FROST: Mound 2 to 3 tablespoons of the frosting on the center of each cupcake. Use a small icing spatula or butter knife to ice each cupcake. (The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container.)