Chocolate Cupcakes
These chocolate cupcakes are topped with a rich chocolate ganache.
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 tsp table salt
- 1/2 tsp baking soda
- 6 tbsp vegetable oil
- 2 large eggs
- 2 tsp white vinegar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- 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.
- 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.
- 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.
- 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 cupcakes.
Notes
Recipe adapted from Cook's Illustrated
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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