Sunday, May 8, 2011

Chocolate Cupcakes

I’ve been wanting to make Cook’s Illustrated’s Ultimate Chocolate Cupcakes. They are made with a rich chocolate cupcake base and a chocolate ganache layer baked in the middle.

So I planned on trying out the recipe but I ran out of time and ended up having to do a partial version.  This version doesn’t have chocolate ganache in the middle and is frosted with chocolate ganache instead of the chocolate buttercream called for in the original recipe.

I will try the original recipe in its full glory soon. Until then, here are some chocolate cupcakes with ganache frosting. I made my ganache a little too thick so it made it stiff to frost. As a result, these didn’t come out as pretty as my previous frosted cupcakes. Oh well. They still tasted good.

The chocolate cake base is very chocolatey. I can only imagine how good it will taste with chocolate ganache baked in the middle.

Recipe: Chocolate cupcakes

(adapted from Cook’s Illustrated)

Ingredients

  • 3 ounces bittersweet chocolate, finely chopped
  • 1/3 cup Dutch-processed cocoa
  • 3/4 cup hot, strong-brewed coffee
  • 3/4 cup bread flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 2 large eggs
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • For the ganache frosting: 1 cup heavy cream, 8 oz dark chocolate, chopped

Instructions

  1. Preheat oven to 350°F and line a muffin pan with cupcake liners.
  2. Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.
  3. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside. Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.
  4. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans before frosting.
  5. For the frosting: Heat cream in small saucepan until it comes to a boil. Remove from stove and pour over chopped chocolate. Whisk until a smooth chocolate ganache forms. Refrigerate bowl for an hour or more until ganache becomes solid. Then pipe and frost cupcake.s

 

 

7 Responses to “Chocolate Cupcakes”

  1. 1

    Melynda@Moms Sunday Cafe — May 8, 2011 @ 5:49 pm

    These look perfect! The ganache is so easy, with a pure taste! thanks.

    • Kirbie replied: — May 9th, 2011 @ 12:38 pm

      I love ganache frosting.

  2. 2

    Sophia — May 10, 2011 @ 7:34 am

    Ganache frosting is amazing!! Your cupcakes seriously look mouth-watering! Great job!!

    • Kirbie replied: — May 10th, 2011 @ 9:14 am

      Thanks!

  3. 3

    Sarah Elizabeth — May 10, 2011 @ 9:22 am

    I think they look beautiful! And most importantly, delicious!

  4. 4

    Jennywenny — May 12, 2011 @ 3:02 pm

    I’m always interested in a new recipe, I’m especially intrigued by this layer of ganache in the middle!

    Its a bit finicky but my favourite is a whipped chocolate ganache, 2 parts cream to 1 part chocolate, heat the cream, melt chocolate in then chill and whip.

    • Kirbie replied: — May 12th, 2011 @ 3:04 pm

      I still need to try the recipe with the ganache in the middle to get the full effect. Haven’t had time. Hmm, whipped ganache sounds really good. I’m going to have to try it soon.

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