Chocolate Ganache-Filled Cupcakes~

Adapted from Bon Appetit


1 3/4 cups flour

3/4 cup unsweetened cocoa powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 3/4 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

2 eggs

1 teaspoon vanilla

1 cup hot water

1 1/4 cups bittersweet chocolate chips (I used Ghirardelli)

Filling and Frosting:

1 cup whipping cream

1 1/2 cups bittersweet chocolate chips


1 cup sugar

1/3 cup water

2 egg whites

1/4 teaspoon cream of tartar

Pinch of salt

1 teaspoon vanilla

Preheat oven to 350º.  Line two 12-cup muffin pans with paper liners.


Sift dry ingredients into a bowl.  Set aside.  With electric mixer, beat sugar and butter till light and fluffy, about 2 minutes.  Add eggs, one at a time, beating till well incorporated.  Add vanilla and mix.  Add half the dry ingredients, the hot water, then the rest of the dry ingredients, beating just till blended after each addition.  Let batter sit for 5 minutes.  Stir in chocolate chips, then divide batter into muffin tins.



Bake 22-25 minutes or till toothpick inserted into centers of cupcakes comes out with just a few moist crumbs.  Cool in tins.

To make filling, place cream in a 4 cup Pyrex measuring cup or microwave safe bowl.  Microwave just to boiling.  Add chocolate chips.  Let stand a minute, then whisk till smooth.  Let stand at room temperature till cool and least 2 hours.

To make icing, whisk 1/3 cup water, sugar, egg whites, cream of tartar and salt in large metal bowl.  Set over a saucepan of gently simmering water; and, with an electric mixer, beat till soft peaks form (about 5 minutes).  Remove bowl from water bath and continue mixing till frosting is cool and very fluffy. (about 2 more minutes).  Mix in vanilla.

Using thumb or cupcake corer (I found mine at Target), press down into center of cupcake to form a deep opening.  Spoon ganache into each opening.

Frost cupcakes, making generous peaks. May be made a day ahead and stored at room temperature.