Decadent Chocolate Ganache-Filled Cupcakes
Indulge in these Decadent Chocolate Ganache-Filled Cupcakes, a perfect treat for any chocolate lover. Each moist and rich cupcake is filled with a luscious ganache made from high-quality bittersweet chocolate, ensuring every bite is packed with deep chocolate flavor. While the ganache adds a delightful surprise, you may choose to omit it for a classic chocolate cupcake experience. These cupcakes can be prepared ahead of time, making them an ideal dessert for gatherings or parties. Store them unfrosted in an airtight container for up to 24 hours, and frost just before serving for the best taste.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
bittersweet chocolate (ganache filling)
2 ounces (chopped fine)
heavy cream
1/4 cup (none)
confectioners' sugar
1 tablespoon (none)
bittersweet chocolate (cupcakes)
3 ounces (chopped fine)
Dutch-processed cocoa powder
1/3 cup (1 ounce)
hot coffee
3/4 cup (none)
bread flour
3/4 cup (4 1/8 ounces)
granulated sugar
3/4 cup (5 1/4 ounces)
table salt
1/2 teaspoon (none)
baking soda
1/2 teaspoon (none)
vegetable oil
6 tablespoons (none)
large eggs
2 (none)
white vinegar
2 teaspoons (none)
vanilla extract
1 teaspoon (none)
Instructions
1
To prepare the ganache filling, combine the chopped bittersweet chocolate, heavy cream, and confectioners' sugar in a medium microwave-safe bowl. Heat in the microwave on high for 20 to 30 seconds, until the mixture is warm but not boiling. Whisk until perfectly smooth, then transfer the bowl to the refrigerator and allow it to chill, but not longer than 30 minutes.
2
Next, preheat your oven by adjusting the rack to the middle position and setting the temperature to 350°F (175°C). Line a standard muffin pan (with ½-cup capacity) with baking-cup liners.
3
In a medium bowl, combine the chopped bittersweet chocolate and cocoa powder. Pour the hot coffee over this mixture and whisk until thoroughly combined and smooth. Allow the mixture to cool completely in the refrigerator for about 20 minutes.
4
In a separate bowl, whisk together the bread flour, granulated sugar, table salt, and baking soda until well mixed. Set aside.
5
Once the chocolate and cocoa mixture has cooled, whisk in the vegetable oil, eggs, white vinegar, and vanilla extract until the mixture is smooth. Gradually fold in the flour mixture, taking care to whisk until there are no lumps.
6
Evenly distribute the batter among the prepared muffin pan cups. Then, using a teaspoon, place a slightly rounded teaspoon of the chilled ganache filling right in the center of each cupcake batter.
7
Bake in the preheated oven for 17 to 19 minutes, or until the cupcakes feel set and are firm to the touch. Allow the cupcakes to cool in the pan on a wire rack for about 10 minutes before carefully transferring them to the rack to cool completely, which should take around 1 hour.
8
To frost, use a small icing spatula or butter knife to mound 2 to 3 tablespoons of frosting onto the center of each cooled cupcake. Spread the frosting evenly to the edges, leaving a slight dome in the center for an appealing finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Ganache-Filled Cupcakes?
They are rich, moist chocolate cupcakes featuring a luscious, high-quality bittersweet chocolate ganache center.
Can I omit the ganache filling?
Yes, you may choose to omit the ganache for a classic chocolate cupcake experience.
What type of chocolate is used for the ganache?
The ganache is made using chopped bittersweet chocolate, heavy cream, and confectioners' sugar.
How do I prepare the ganache filling?
Combine chocolate, cream, and sugar in a bowl, microwave for 20-30 seconds, whisk until smooth, and chill.
How long should the ganache chill?
The ganache should be chilled in the refrigerator for no longer than 30 minutes.
What oven temperature is required for baking?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Where should the oven rack be placed?
The oven rack should be adjusted to the middle position for optimal baking.
What kind of pan is needed?
A standard muffin pan with a half-cup capacity lined with baking-cup liners is required.
How is the chocolate base for the batter prepared?
Combine chopped bittersweet chocolate and cocoa powder, then pour hot coffee over them and whisk until smooth.
Why is hot coffee used in the cupcake batter?
Hot coffee is used to melt the chocolate and bloom the cocoa powder, intensifying the chocolate flavor.
How long should the chocolate-coffee mixture cool?
Allow the mixture to cool completely in the refrigerator for approximately 20 minutes.
What are the dry ingredients for the cupcakes?
The dry ingredients include bread flour, granulated sugar, table salt, and baking soda.
Why does the recipe call for bread flour?
Bread flour provides a specific structure and crumb to these decadent cupcakes.
When do I add the oil and eggs?
Whisk the vegetable oil, eggs, vinegar, and vanilla into the cooled chocolate mixture before adding dry ingredients.
What is the purpose of white vinegar in this recipe?
White vinegar reacts with baking soda to help the cupcakes rise and stay moist.
How should I combine the flour mixture with the wet ingredients?
Gradually fold in the flour mixture and whisk until the batter is smooth and free of lumps.
How do I add the ganache to the cupcake batter?
Place a slightly rounded teaspoon of chilled ganache in the center of the batter in each muffin cup.
How long do the cupcakes need to bake?
Bake the cupcakes for 17 to 19 minutes.
How can I tell if the cupcakes are finished baking?
The cupcakes are done when they feel set and are firm to the touch.
How long should the cupcakes cool in the pan?
Let the cupcakes cool in the pan on a wire rack for about 10 minutes.
What is the total cooling time before frosting?
They should cool completely on a wire rack for approximately one hour.
How much frosting is recommended per cupcake?
Use 2 to 3 tablespoons of frosting for each cooled cupcake.
How should the frosting be applied?
Mound the frosting in the center and spread it evenly to the edges with a small spatula, leaving a slight dome.
Can I make these cupcakes in advance?
Yes, they are an ideal dessert for gatherings as they can be prepared ahead of time.
How should I store the cupcakes?
Store them unfrosted in an airtight container.
How long will the cupcakes stay fresh?
They can be stored for up to 24 hours before frosting and serving.
When is the best time to frost the cupcakes?
For the best taste and presentation, frost the cupcakes just before you plan to serve them.
Is Dutch-processed cocoa powder necessary?
The recipe specifies Dutch-processed cocoa for its specific flavor profile and reaction with other ingredients.
Can I use a different type of chocolate for the filling?
While bittersweet is recommended for richness, you can experiment with other high-quality chocolates.
How many ingredients are in this recipe?
There are 14 ingredients used to make both the ganache filling and the cupcake batter.