Chocolate Ganache Cupcake Recipe

Chocolate Ganache Cupcakes-from America's Test Kitchen


Ganache filling:
2 oz bittersweet chocolate, chopped fine
1/4 c heavy cream
1 Tbsp confectioner's sugar


Chocolate cupcakes:
3 oz bittersweet chocolate, chopped fine
1/3 c (1 oz) dutch-processed cocoa
3/4 c hot coffee
3/4 c (4 1/8 oz) bread flour
3/4 c (5 1/4 oz) granulated sugar
1/2 tsp table salt
1/2 tsp baking soda
6 Tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract
1 recipe frosting (I have a good one for buttercream and chocolate buttercream if you need)


For Ganache filling:
Place chocolate, cream, and confectioner's sugar in medium microwave-safe bowl.  Heat in microwave for 20-30 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.  Line standard size muffin pan with baking-cup liners.  Place chocolate and cocoa in medium bowl.  Pour hot coffee over mixture and whisk until smooth.  Set in fridge 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 of the ganache filling on top of each cupcake.  Bake until cupcakes are set and just firm to touch, 17-19 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.


Recommended bittersweet chocolate:  Ghiradelli bittersweet baking bar
Recommended dutch processed cocoa:  Ghiradelli Sweet Ground Chocolate and Cocoa