Ganache Filling
2 oz. bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 T. confectioner's sugar
Chocolate Cupcakes
3 oz. bittersweet chocolate, chopped fine
1/3 c. Dutch-processed cocoa
3/4 c. bread flour
3/4 c. granulated sugar
1/2 t. table salt
1/2 t. baking soda
6 T. oil
2 eggs
2 t. white vinegar
1 t. vanilla
1 recipe Frosting (see below)
1. 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.
2. For Cupcakes: Adjust oven rack to middle position and heat oven to 350F. Line standard-size muffin pan (cups have 1/2-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. 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.
5. To Frost: Mound 2 to 3 Tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.
Creamy Chocolate Frosting
Note: Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy.
1/3 c. granulated sugar
2 eggs
pinch table salt
12 T. unsalted butter, softened and cute into 1-Tablespoon pieces
6 oz. bittersweet chocolate, melted and cooled
1/2 t. vanilla
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees, 2 to 3 minutes.
2. Place bowl in stand mixture fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Creamy Malted Milk Chocolate Frosting: Follow above recipe, reducing sugar to 1/4 c., substituting milk chocolate for bittersweet chocolate, and adding 1/4 c. malted milk powder to frosting with vanilla in step 2.
Creamy Vanilla Frosting: Follow above recipe, omitting bittersweet chocolate and increasing sugar to 1/2 c.
Creamy Peanut Butter Frosting: Follow above recipe, omitting bittersweet chocolate, increasing sugar to 1/2 c., and increasing salt to 1/8 t. Add 2/3 cup creamy peanut butter to frosting with vanilla extract in step 2. Garnish cupcakes with 1/2 c. chopped nuts.
Creamy Butterscotch Frosting: Follow recipe for Creamy Vanilla Frosting, substituting dark brown sugar for granulated sugar and increasing salt to 1/2 teaspoon.
DIVINE!!!
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