Ultimate Chocolate Ganache Cupcakes (adapted from Cooks Illustrated)
Makes 12 Cupcakes
*High-altitude adjustments in italics*
Ganache Filling:
2 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1 Tb powdered sugar
pinch of salt
Cupcakes:
3 ounces bittersweet chocolate, chopped
1/3 cup (1 ounce) Dutch-processed cocoa
3/4 cup hot coffee (REALLY hot)
3/4 cup bread flour (plus 1 Tb)
3/4 cup granulated sugar (minus 1 Tb)
1/2 tsp table salt
1/2 tsp baking soda
6 Tb vegetable, sunflower, or coconut oil
2 large eggs (3 eggs)
2 tsp white vinegar
1 tsp vanilla extract
1 batch chocolate buttercream
For the ganache: Place chocolate, cream, and powdered sugar in a microwave-safe bowl. Heat in microwave for 30 seconds. Whisk until smooth; transfer bowl to refrigerator and chill, no longer than 30 minutes.
For the cupcakes: Adjust oven rack to middle position and heat oven to 350 (365) degrees. Line a muffin pan and set aside. Place chocolate and cocoa in a large bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in separate bowl and set aside. Your chocolate mixture doesn't need to be cold, just cooled so it won't cook the eggs when you add them!
When your chocolate mixture is cool, 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 (cups should be about 3/4 full). Place one rounded teaspoon ganache filling on top of each cupcake. (Don't worry, it will sink while it bakes)
Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in the pan on a wire rack about 10 minutes, then remove from pan and cool to room temperature before frosting, about 1 hour.
Chocolate Buttercream:
10 Tb butter, softened (I prefer salted!)
1 1/2 cups powdered sugar
pinch of salt
6 ounces semisweet or bittersweet chocolate, melted and cooled
1/2 tsp vanilla extract
In a large bowl or the bowl of your mixer, beat butter at medium-high speed until smooth. Add powdered sugar and salt; beat slowly until most of the sugar is mixed in, so it doesn't poof all over you. Scrape down bowl, add vanilla, and beat at medium speed until smooth, then reduce speed to low and gradually beat in chocolate. Increase speed and beat until light and fluffy, scraping down bowl once or twice.