Chocolate Cupcakes with Chocolate Ganache Frosting

Directions:

1. Preheat oven to 350 degrees F and place oven rack in the center position. Line a muffin tin with 12 cupcake liners. Set aside. Note: The dark cupcakes will block out the color and designs on most thin paper liners. Use decorative foil liners (baking cups) or heavy paper liners to customize cupcakes for any occasion.
2. In a large bowl with a spout, if possible or the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, baking powder, baking soda, salt and cocoa powder (I sift the cocoa, to avoid lumps). Mix until thoroughly combined.
3. In another small bowl or measuring cup, whisk together the milk, egg and pure vanilla extract. Set aside.
4. Add the butter to the hot coffee and heat in the microwave, until the butter has melted. Stir to combine. Set aside. This can also be done in a small pot on the stove.
5. Using an electric mixer on low speed, pour half of the milk mixture into the dry ingredients, until combined. Stir the coffee and melted butter again to combine and then, with the mixer on low, slowly pour half of the hot coffee mixture into the batter and mix through. Scrape down the side and bottom of the bowl and then beat in the remaining milk mixture followed by the coffee mixture, until thoroughly combined and the batter is smooth. Scrape the sides and bottom of the bowl again to be sure all of the batter has been mixed through. Batter often sits at the bottom of stand mixers.
6. Evenly pour the batter into the cupcake liners, about 3/4 full. Bake for about 18 minutes or until a tester inserted into the center of a cupcake comes out with a few moist crumbs or the tops of the cupcakes spring back when touched lightly with your finger. Cool cupcakes in tin for about 5-10 minutes and then remove cupcakes to a rack to cool completely. If using a regular muffin tin (not a non-stick), there is a chance that the some of the tops may slightly stick to the pan, especially if the batter dripped on the edge of the cup. Use a knife to gently free the cupcake from the pan and then remove it. If the cupcakes are not completely cooled when you apply the ganache, they may crack as you handle them and crumbs could get into the ganache and ruin it.
7. Make the Ganache: Fill a small sauce pan with about 1-2 inches of water and bring it to a low simmer on the stove over medium to medium low heat. Place the chocolate into a heat proof bowl, that’s bottom is larger than the pot. Place the bowl over the opening of the pot and make sure that the bottom of the bowl does not touch the water. Add the heavy cream. as the chocolate and cream begin to heat and the chocolate starts to melt, slowly stir the mixture from the center outward, so that you do not create any air bubbles. If the water begins to boil, reduce the heat. Continue to stir the mixture slowly, until it becomes very smooth and shiny. Remove the bowl from the heat to cool for about 20-30 minutes, stirring occasionally, before frosting the cupcakes. The ganache should still be warm not hot. If the ganache is still hot after 30 minutes or if it appears greasy, separated or clumpy, stirring should resolve either problem. Stir it slowly from the center outward until warm to the touch, smooth and shiny. This can take several minutes. Note: A few tablespoons of powdered sugar can be added with the cream and chocolate, if you’d like the ganache a bit sweeter, but it may get a bit crusty on the cupcakes as it sets. I prefer it as is with just the semi sweet chocolate, but give it go if you’d like.
8. Place a sheet of wax paper or parchment paper on your work surface. Dip the top of each completely cooled cupcake into the ganache. Twirl it as you quickly lift the cupcake and turn it right side up. It may drip, so simply wipe any drips with your finger and then place each cupcake on the paper to set. After all of the cupcakes are coated with ganache and it has begun to set, you may apply a second coating. Test one cupcake to see the results and continue, if desired.
9. Decorate the cupcakes: The cupcakes can be decorated for any occasion. Top each cupcake with your favorite icing decorations, if desired. Allow cupcakes to set for about 30-60 minutes before serving. Store leftover cupcakes in an air tight container in the fridge for 3-4 days. Allow to come to room temperature or eat them cold like me, because you can’t wait that long! The cupcakes are always best when eaten the same day they are made, but below are some helpful hints to preserve their freshness and appearance, if you’d like to make them in advance. Enjoy! 😉
10. Notes: Make Ahead and Refrigeration: The cupcakes can be made one day in advance, before icing and refrigerated in an air tight container, once cooled completely. Allow cupcakes to come to room temperature before frosting. Frosted cupcakes can be refrigerated, but the ganache must be completely cooled first. Carefully place cooled, frosted cupcakes on a baking sheet or large platter in the fridge to chill, so the ganache can harden slightly, then transfer the cupcakes to an airtight container, in a single layer and refrigerate for 2 days. You may be able to refrigerate them longer, but I’ve never done it. Allow the cupcakes to come to room temperature before serving. Recipe by: Diane Kometa

Published on October 31, 2014by Dishin’ With Di