Ultimate Perfect Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 12 cupcakes
Ingredients
  • Chocolate Ganache filling:
  • 56 g (60%) bittersweet chocolate – cut into pieces
  • ¼ cup (60 ml) whipping cream
  • 1 tbsp icing sugar
  • Cupcake:
  • 85 g (60%) bittersweet chocolate, finely chopped
  • ⅓ cup (35 g) Dutch-processed cocoa powder
  • ¾ cup (180 ml) freshly brewed hot coffee
  • ¾ cup (96 g) bread flour
  • ¾ cup (150 g) granulated sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 6 tbsp (90 ml) vegetable oil (I’m using grapeseed)
  • 2 large eggs (approx. 60 g each)
  • 2 tsp white vinegar
  • 1 tsp vanilla extract
  • Chocolate frosting:
  • 2 sticks (225 g) unsalted butter, at room temperature
  • ¾ cup (96 g) icing sugar
  • ½ cup + 1 tbsp (65 g) Dutch-processed cocoa powder
  • Pinch of salt
  • ½ cup + 1 tbsp (185 ml) light corn syrup
  • ¾ tsp vanilla extract
  • 170 g semi-sweet or bittersweet chocolate, melted and cooled
Instructions
  1. Chocolate Ganache filling:
  2. In a microwave-safe bowl, melt all the ingredients in a microwave for 30 – 40 secs. Mix until smooth and place in the refrigerator for about 30 mins to chill until just firm. They should be spreadable like the texture of Nutella.
  3. Cupcake:
  4. Preheat oven to 180°C/350°F.
  5. In a medium bowl, add the hot coffee to the chocolate and cocoa powder and whisk until smooth. Allow to cool completely. You might want to pop it in the fridge to speed up the process.
  6. In a large bowl, add the flour, sugar, salt, baking soda and use a whisk to mix well.
  7. To the cooled chocolate coffee mixture, whisk in eggs, oil, vinegar and vanilla extract.
  8. Add to the flour mixture and mix well.
  9. Line a 12 cupcake muffin tray with cupcake paper.
  10. Divide the batter equally, filling them about ¾ each.
  11. Drop a teaspoon of the chocolate ganache into the centre of each batter.
  12. Bake for 18 – 20 mins, or until firm to the touch.
  13. Allow them to cool for 5 mins in the muffin tray before removing them onto a cooling rack to cool completely.
  14. Chocolate Frosting:
  15. In a food processor, add in butter, icing sugar, cocoa powder and salt. Pulse for 20 seconds until well incorporated.
  16. Add in corn syruo and vanilla extract and pulse until smooth.
  17. Fill a piping bag with the frosting fitted with a round tip nozzle.
  18. Pipe the frosting onto each cupcake as desired.
  19. They can be stored in airtight container at room temperature for up to3 days. Alternatively, they could be kept in the fridge for one week. Thaw them at room temperature before consuming.
Recipe by Bear Naked Food at http://www.bearnakedfood.com/2017/08/11/ultimate-perfect-chocolate-cupcakes/