Decadent Chocolate Cupcakes with Rich Fudge Frosting

Rich, dense and simply spectacular — these chocolate cupcakes may be my favorite. The ganache filling and the chocolate buttercream frosting take them over the top.

Ready for a seriously decadent cupcake? These are bold words, but these cupcakes are worth the hype. The center is filled with a silky ganache and finished with a smooth, chocolate buttercream. The result is indulgent, balanced chocolate flavor and a tender crumb. Try them once and they may become your new go-to chocolate cupcake.

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Chocolate Cupcakes

Rich, dense – just plain fantastic. The ganache filling and buttercream frosting deliver deep chocolate flavor and a luscious finish.

Prep Time25 minutes

Cook Time1 hour

Total Time1 hour 15 minutes

Servings: 8 -12 cupcakes

Author: kathleen

Ingredients

Ganache Filling:

2 Ounces Bittersweet Chocolate Finely Chopped
1/4 Cup Heavy Cream
1 Tablespoon Powdered Sugar

Chocolate Cupcakes:

3 Ounces Bittersweet Chocolate Finely Chopped
1/3 Cup Unsweetened Cocoa Powder
3/4 Cup Strong Brewed Coffee Hot
3/4 Cup Bread Flour
3/4 Cup Sugar
1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
6 Tablespoons Vegetable Oil
2 Eggs Large
2 Teaspoons White Vinegar
1 Teaspoon Vanilla Extract

Chocolate Frosting:

1/2 Cup Unsalted Butter at Room Temperature
2 2/3 Cup Powdered Sugar Sifted
1/3 Cup Half and Half
1 1/2 Teaspoon Vanilla Extract
3/4 Cup Unsweetened Cocoa Powder

Instructions

FOR GANACHE FILLING:

Place the chopped chocolate, heavy cream and powdered sugar in a medium microwave-safe bowl. Heat on high in short bursts until the mixture is warm to the touch (about 20–30 seconds). Whisk until smooth, then chill in the refrigerator until just firm, no longer than 30 minutes.

FOR CUPCAKES:

Adjust the oven rack to the middle position and preheat to 350°F (175°C). Line a standard muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl, pour the hot strong-brewed coffee over them, and whisk until smooth. Chill the mixture in the refrigerator until completely cool, about 20 minutes. In a separate bowl whisk together the flour, sugar, salt, and baking soda; set aside.
Whisk the oil, eggs, vinegar and vanilla into the cooled chocolate-cocoa mixture until smooth. Add the flour mixture and whisk just until combined and smooth.
Divide the batter evenly among the muffin cups. Place a slightly rounded teaspoon of the chilled ganache on top of each one. Bake until the cupcakes are set and spring back slightly, about 17–19 minutes. Cool in the pan on a wire rack about 10 minutes, then transfer cupcakes to the rack to cool completely to room temperature before frosting, about 1 hour.

FOR FROSTING:

In a mixing bowl, cream the butter until light and smooth.
Add the cocoa and vanilla, then alternate adding the sifted powdered sugar with the half-and-half, beating with an electric mixer until the frosting is smooth and spreadable.
Pipe or spread the frosting onto cooled cupcakes. Enjoy!
Source: Adapted from Cook’s Illustrated

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