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Ultimate Chocolate Cupcakes Recipe

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4 from 12 reviews

These Ultimate Chocolate Cupcakes are rich, moist, and decadent treats featuring a luscious ganache filling and creamy chocolate frosting. Perfectly balanced with bittersweet chocolate, cocoa powder, and a hint of coffee, these cupcakes are an indulgent dessert for any chocolate lover, baked to perfection and topped with a smooth, velvety chocolate frosting.

Ingredients

Ganache Filling

  • 2 ounces bittersweet chocolate, finely chopped
  • ¼ cup heavy cream
  • 1 tablespoon powdered sugar

Cupcakes

  • 3 ounces bittersweet chocolate, finely chopped
  • ⅓ cup Dutch-processed cocoa powder
  • ¾ cup hot coffee
  • ¾ cup bread flour
  • ¾ cup granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract

Chocolate Frosting

  • 1¼ cups unsalted butter, at room temperature
  • 1 cup powdered sugar
  • ¾ cup Dutch-processed cocoa powder
  • Pinch of salt
  • ¾ cup light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces chocolate (milk, semisweet or dark), melted and cooled

Instructions

  1. Make the Ganache Filling: Place the chopped bittersweet chocolate, heavy cream, and powdered sugar in a small bowl. Heat in the microwave on high power for 20 to 30 seconds until warm to the touch. Whisk the mixture until smooth, then refrigerate until just barely chilled, no longer than 30 minutes.
  2. Prepare the Cupcake Batter: Preheat your oven to 350°F (175°C) and line a standard-size muffin pan with cupcake liners. In a medium bowl, combine the chopped bittersweet chocolate and Dutch-processed cocoa powder. Pour the hot coffee over this mixture and whisk until smooth. Place this bowl in the refrigerator to cool and rest for 20 minutes.
  3. Mix Dry Ingredients: In another medium bowl, whisk together the bread flour, granulated sugar, salt, and baking soda. Set this mixture aside for later use.
  4. Combine Wet Ingredients with Chocolate Mixture: Whisk the vegetable oil, eggs, white vinegar, and vanilla extract into the cooled chocolate and coffee mixture until the batter is smooth and well-combined. Gradually add the dry flour mixture and whisk until the batter is uniform and free of lumps.
  5. Assemble and Bake Cupcakes: Evenly divide the cupcake batter among the prepared muffin cups. Drop one slightly rounded teaspoon of the chilled ganache filling on top of each cupcake batter portion. Bake in the preheated oven for 17 to 19 minutes or until the cupcakes are set and spring back lightly when touched. Cool the cupcakes in the pan on a wire rack for 10 minutes, then transfer them to the wire rack to cool completely, about 1 hour.
  6. Prepare Chocolate Frosting: Using a food processor, blend the room temperature unsalted butter, powdered sugar, Dutch-processed cocoa powder, and a pinch of salt until smooth and creamy (about 30 seconds), scraping down the sides as needed. Add the light corn syrup and vanilla extract, processing just until combined (5 to 10 seconds). Scrape the bowl again, then add the melted and cooled chocolate. Pulse 10 to 15 times for one-second pulses until the frosting is smooth and creamy.
  7. Frost Cupcakes: Frost the completely cooled cupcakes with the prepared chocolate frosting as desired. Store the frosted cupcakes in an airtight container at room temperature for up to 3 days for best freshness.

Notes

  • Refrigerate the ganache filling only until just chilled to avoid it becoming too firm to spread or drop onto the batter.
  • Using hot coffee enhances the chocolate flavor and adds moisture to the cupcakes.
  • You can substitute bread flour with all-purpose flour for a slightly less chewy texture.
  • Ensure the melted chocolate for the frosting is cooled before adding to avoid melting the butter mixture.
  • Store cupcakes at room temperature in an airtight container and consume within 3 days for optimal taste and texture.

Find it online: https://recipeplenty.com/ultimate-chocolate-cupcakes-recipe/