2 ounces bittersweet chocolate — chopped fine
1/4 cup heavy cream
1 tablespoon confectioners’ sugar
3 ounces bittersweet chocolate — chopped fine
1/3 cup cocoa powder — (1 ounce)
3/4 cup brewed coffee — hot
3/4 cup bread flour — (4 1/8 ounces)
3/4 cup granulated sugar — (5 1/4 ounces)
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
Creamy Chocolate Frosting
1/3 cup granulated sugar — (2 1/3 ounces)
2 large egg whites
1 pinch salt
12 tablespoons unsalted butter — cut into 12 pieces and softened
6 ounces bittersweet chocolate — melted and cooled
Prepare Filling: Place 2 ounces finely chopped bittersweet chocolate, 1/4 cup heavy cream, and 1-tablespoon confectioners’ sugar in medium bowl. Microwave chocolate mixture until warm to touch, about 30 seconds. Whisk until smooth, then transfer bowl to refrigerator and let sit until just chilled, no longer than 30 minutes.
Prepare Cupcakes: Adjust oven rack to middle position and heat oven to 350°. Line 12-cup muffin tin with paper or foil liners.
Place 3 ounces finely chopped bittersweet chocolate and 1/3 cup cocoa powder in medium heatproof bowl. Pour 3/4-cup hot coffee over mixture and let sit, covered, for 5 minutes. Whisk mixture gently until smooth, then transfer to refrigerator to cool completely, about 20 minutes.
Whisk 3/4 cup bread flour, 3/4 cup granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon baking soda together in medium bowl.
Whisk 6 tablespoons vegetable oil, 2 large eggs, 2 teaspoons white vinegar, and 1 teaspoon vanilla extract into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Place 1 slightly rounded teaspoon ganache filling on top of each portion of batter.
Bake cupcakes until set and just firm to touch, 17 to 19 minutes.
Let cupcakes cool in muffin tin on wire rack until cool enough to handle, about 10 minutes. Lift each cupcake from tin, set on wire rack, and let cool completely before frosting, about 1 hour.
Prepare Frosting: Cut 12 tablespoons unsalted butter into 1-inch pieces and let soften on counter.
Place 6 ounces bittersweet chocolate in microwave-safe bowl. Microwave until melted, 30 seconds to 1 minute. Remove from microwave and let cool.
Combine 1/3 cup granulated sugar, 2 large egg whites, and pinch salt in bowl of stand mixer and set bowl over saucepan filled with 1 inch of barely simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees, 2 to 3 minutes.
Fit stand mixer with whisk and beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add softened butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, mix in chocolate (cooled to 85 to 100°) and 1/2 teaspoon vanilla extract.
Increase speed to medium-high and beat until light and fluffy, about 30 seconds, scraping down sides of bowl with rubber spatula as necessary.
If frosting is too soft, briefly chill it in refrigerator. If not, spread 2 to 3 tablespoons frosting over each cooled cupcake and serve
Yield: 12 cupcakes
Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan