I had been home exactly 3 days and my family started complaining...about me...really? I made a mess on the kitchen table, I use too many dishes when I cook. My husband came into the kitchen as I was in the middle of making these cupcakes and dinner at the same time and had the nerve to say, "I never had the kitchen this messy when you were gone, and I cooked every night. I made some remark like, "Well, if you don't want me to cook you can do it all." Then my son walked into the kitchen and said, "Wow, the kitchen hasn't looked this bad in three weeks!"
So, I am not going to share my cupcakes with them...there.
These are delicious. The dark chocolate ganache filling is a special surprise inside the moist, tender cupcake. They are the perfect treat. Add the ganache frosting and it is over the top. They are so good you will look for a reason not to share, even if your family doesn't complain about what a mess you are.
Chocolate Cupcakes with Ganache Filling
from America's Test Kitchen 100 Recipes
Filling
2 oz. bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 tablespoon confectioners' sugar
Cupcakes
3 oz. bittersweet chocolate, chopped fine
1/3 cup (1 oz.) dutch-processed cocoa powder
3/4 cup brewed coffee, hot
3/4 cup bread flour
3/4 cup granulated sugar
1/2 tsp. salt
1/2 tsp. baking soda
6 Tbsp. vegetable oil
2 large eggs
2 tsp. distilled white vinegar
1 tsp. vanilla extract
Frosting
1/3 cup sugar
2 large egg whites
pinch salt
12 Tbsp. unsalted butter
6 oz. bittersweet chocolate, melted and cooled
1/2 teaspoon vanilla extract
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°F. 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 a large spoon, divide batter evenly among prepared muffins cups. Place 1 slightly rounded teaspoon ganache filling on top of each portion of batter. Bake cupcakes until set and just firm to touch, 17-19 minutes, rotating muffin tin halfway through baking. Let cupcakes cook 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 cook completely, about 1 hour, before frosting.
5) For Frosting
Combine sugar, egg whites, and salt in bowl of stand mixer and set bowl over saucepan filled with 1 inch of barely simmering water. Whisking gently but constantly, heat mixture until it is slightly thickened, foamy, and registers 150 degrees, 2-3 minutes.
6) Fit stand mixer with whisk and whip mixture on medium speed until consistency of shaving cream and slightly cooled, 1-3 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 down beater and sides of bowl with rubber spatula as necessary. Spread 2-3 Tbsp. of frosting over each cooled cupcake.
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November 18, 2015 Sunrise 9:36 am Sunset 3:35 pm Temp. H 0/ L -6°F
