These sound quite fancy and, indeed, they're delicious! But they're quite easy to whip up; my 5-year-old daughter did all the mixing. We topped them with peppermint frosting which turned out to be a great, but rich, pairing. Although America's Test Kitchen recommended chocolate frosting on the TV show, my hubby and I agreed that that might actually be chocolate overkill (I know, I know--is that possible?). You probably have all the ingredients on hand, so whip some up for Valentine's Day! That was our excuse....
~Recipe from America's Test Kitchen (this link will no longer work by the end of the year)
- 2 oz. bittersweet chocolate chopped fine (or 1/3 cup good quality bittersweet chips)
- 1/4 c. heavy cream (I used whole milk)
- 1 T. powdered sugar
- 3 ounces bittersweet chocolate , chopped fine (or 1/2 c. good quality bittersweet chips)
- 1/3 cup (1 ounce) Dutch-processed cocoa (I used regular)
- 3/4 cup hot coffee*
- 3/4 cup (4 1/8 ounces) bread flour (I used all-purpose)
- 3/4 cup (5 1/4 ounces) granulated sugar
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1 recipe Frosting of your choice
- Combine ganache ingredients in microwave safe bowl; microwave on high for 20-30 seconds. Whisk until melted and combined. Refrigerate until chilled, no more than 30 minutes (mine never hardened...).
- Put chocolate and cocoa into medium-sized bowl. Pour hot coffee (or water) over and whisk until chocolate is melted. Chill in refrigerator about 20 minutes.
- Start oven preheating to 350 degrees. Line muffin cups with paper liners (do not skip this! Simply greasing the muffin cups will not work for this recipe).
- Whisk together flour, sugar, baking soda, and salt in small bowl.
- Whisk oil, eggs, vinegar, and vanilla into the chilled chocolate/coffee mixture. Add flour mixture, whisking until combined.
- Fill muffin cups evenly. Spoon 1 rounded teaspoonful of ganache onto top/middle of each cupcake. If yours is still runny, it will end up on the bottom of the cupcake. Still good. Just different.
- Bake for 17-19 minutes, until set and just firm to the touch. Let cool in pan on a wire rack 10 minutes. Carefully lift cupcakes onto cooling rack and let cool completely (about 1 hour).
To store: place decorated cupcakes on a plate and lightly cover with saran wrap. They'll taste and look fine the next day!