Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • Ganache Filling:
  • Place chocolate, cream, and confectioners' sugar in medium microwave-safe bowl. Heat in microwave until mixture is warm to touch., 20-30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
  • Cupcakes:
  • adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have 1/2 cup capacity) with baking-cup liners.
  • Place chocolate and cocoa in medium 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 medium bowl; set aside.
  • 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. Place one slightly rounded teaspoon ganache filling on top of each cupcake.
  • Bake until cupcakes are set and just firm to the touch, 17-19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes.
  • Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour. Frost and serve.
  • Swiss Chocolate meringue buttercream Frosting:
  • Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2-3 minutes.
  • Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1-2 minutes.
  • Add butter, 1 piece at a time, until smooth and creamy. Once all butter is added, add cooled and melted chocolate and vanilla; mix until combined.
  • Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary. Place finished frosting in microwave 5-10 seconds and stir 'til creamy if it becomes too thick to spread (if made in advance.)
  • VARIATIONS:
  • Creamy Malted Milk Chocolate Frosting:
  • Follow recipe for Creamy Chocolate Frosting, reducing sugar to 1/4 cup, substituting milk chocolate for bittersweet chocolate, and adding 1/4 cup malted milk powder to frosting with vanilla extract in step 2.
  • Creamy Vanilla Frosting:
  • Follow recipe for Creamy Chocolate Frosting, omitting bittersweet chocolate and increasing sugar to 1/2 cup. (if final frosting seems too thick, warm mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high until creamy.)
  • Creamy Peanut Butter Frosting:
  • Follow recipe for Creamy Chocolate Frosting, omitting bittersweet chocolate, increasing sugar to 1/2 cup and increasing salt to 1/8 tsp. Add 2/3 cup creamy peanut butter to frosting with vanilla extract in step 2. Garnish cupcakes with 1/2 cup chopped peanuts.
  • Creamy Butterscotch Frosting:
  • Follow recipe for Creamy Chocolate Frosting, substituting dark brown sugar for granulated sugar and increasing salt to 1/2 tsp

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    superdeluxe ate it and said...
    The best chocolate thing I have ever eaten!
    Was this review helpful? Yes Flag
    " It was excellent "
    tinadc ate it and said...
    Ilooooooooooove this ----- high 5
    Was this review helpful? Yes Flag
  • michaella 4 years ago
    sounds good!
    I love chocalate!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes