Oh boy! After taking a one-month hiatus from cooking, I’m finally back! Since moving to our new abode in July, we’ve been busy settling in, unpacking cartons after cartons, cleaning away all the dust that miraculously appear at every inch and corner.
Now THE DUST has finally settled, I break into my spanking new dry kitchen and make these Ultimate Perfect Chocolate Cupcakes. What better way to celebrate the move than to indulge in some rich decadent dark chocolate cupcakes stuffed with an intense ganache filling, top with a smooth silky chocolate frosting?
When I came across this recipe from Brown Eyed Baker, I was a little teenie weenie doubtful. The use of bread flour caught me off guard but hey, I’m not going to question my favorite food writer. And you know what, it was absolutely perfect. Since bread flour has more protein than all-purpose flour, it did a great job holding up the sturdy frosting.
These chocolate cupcakes are made for hardcore chocolate lovers. For our household, we simply can’t get enough of them. The frosting and ganache filling can be made ahead so a little advance planning goes a long way.
Chocolate Ganache filling:
56 g (60%) bittersweet chocolate – cut into pieces
1/4 cup (60 ml) whipping cream
1 tbsp icing sugar
85 g (60%) bittersweet chocolate, finely chopped
1/3 cup (35 g) Dutch-processed cocoa powder
3/4 cup (180 ml) freshly brewed hot coffee
3/4 cup (96 g) bread flour
3/4 cup (150 g) granulated sugar
1/2 tsp salt
1/2 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
2 sticks (225 g) unsalted butter, at room temperature
3/4 cup (96 g) icing sugar
1/2 cup + 1 tbsp (65 g) Dutch-processed cocoa powder
Pinch of salt
1/2 cup + 1 tbsp (185 ml) light corn syrup
3/4 tsp vanilla extract
170 g semi-sweet or bittersweet chocolate, melted and cooled
Makes 12 cupcakes
Adapted from: Brown Eyed Baker
Chocolate Ganache filling:
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.
Preheat oven to 180°C/350°F.
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.
In a large bowl, add the flour, sugar, salt, baking soda and use a whisk to mix well.
To the cooled chocolate coffee mixture, whisk in eggs, oil, vinegar and vanilla extract.
Add to the flour mixture and mix well.
Line a 12-cupcake muffin tray with cupcake paper.
Divide the batter equally, filling them about ¾ each.
Drop a teaspoon of the chocolate ganache into the centre of each batter.
Bake for 18 – 20 mins, or until firm to the touch.
Allow them to cool for 5 mins in the muffin tray before removing them onto a cooling rack to cool completely.
In a food processor, add in butter, icing sugar, cocoa powder and salt. Pulse for 20 seconds until well incorporated.
Add in corn syrup and vanilla extract and process for 5 to 10 seconds. Lastly, pour in melted chocolate and pulse until smooth.
Fill a piping bag with the frosting fitted with a round tip nozzle.
Pipe the frosting onto each cupcake as desired.
They can be stored in airtight container at room temperature for up to 3 days.
Alternatively, they could be kept in the fridge for one week. Thaw them at room temperature before consuming.