Chocolate Cupcake Recipe

I made these cupcakes today to use up the excess whipped chocolate ganache from last week's Black Forest Torte. While the addition of the ganache in the center makes these really special, it's a great go to all occasion chocolate cupcake recipe.

I have to admit I had a little difficulty baking these up today with Pops gone. It was awful quiet and I've lost the best guinea pig I've ever had. I could always count on him to try out whatever I'm cranking out of the oven. You'll just have to trust me on this one, they're pretty darn good. And in case you're worried about Pops getting his chocolate fix, I just talked to him and he's polished off most of a pack of 10 fun size Hershey bars I picked up with his groceries yesterday when getting him settled back in his own digs.

Note the plastic bag of leftover ganache on the right that started this whole thing.

Cupcakes  (Makes 12 cupcakes)

Ingredients

3 Ounces Bittersweet Chocolate, coarsely chopped 
1/3 Cup Dutch Processed Cocoa
3/4 Cup Hot Coffee (can substitute 3/4 cup hot water and 1 tsp espresso powder)

3/4 Cup Bread Flour
3/4 Cup Granulated Sugar
1/2 Tsp Salt
1/2 Tsp Baking Soda
1/2 Tsp Chili Powder
1/8 Tsp Cayenne Pepper

3 Tbsp Melted Butter
3 Tbsp Canola Oil
2 Large Eggs
1 Tbsp Vanilla Extract
2 Tsp Rice or White Vinegar

Process

Preheat oven to 350 degrees and prepare muffin pan with cupcake liners

Using medium mixing bowl, pour hot coffee over chopped chocolate and cocoa powder, let sit for 5-10 minutes, whisk until smooth and allow to cool to room temperature.

Make sure and just stand over the bowl and breathe deeply for a minute. Chocolate and coffee make the most intoxicating aroma. If Darlin' Mark was more fond of chocolate, I'd dab a little behind my ears. Maybe I should dab a little behind his. 

While chocolate mixture is cooling, whisk flour, sugar, salt, soda, chili powder and cayenne pepper in small bowl.

After chocolate mixture has cooled, whisk in butter, oil, eggs, vanilla extract and vinegar until well mixed and smooth. 

Add flour mixture to chocolate mixture and whisk until smooth.

Spoon batter into paper lined muffin pan to approx 2/3 full.  Or use this wonderful little gadget and actually fill them up without slopping batter all over the kitchen counter....

If, like me, you are trying to use up leftover ganache, then use a small ice cream scoop or a teaspoon and drop a glop into the middle of each cupcake before baking.

Bake in 350 degree oven for 18-20 minutes, rotating half way through. 

Let cool in pan for 10 minutes, then remove from pan and cool completely on rack.

Chocolate Kahlua Buttercream Frosting

Ingredients

3 Ounces Bittersweet Chocolate, coarsely chopped
1/2 Cup Heavy Cream
1 Tbsp Kahlua
4 Tbsp Butter, softened
3-4 Cups Confectioner's Sugar

Process

Mix chocolate and kahlua in small bowl.
Heat cream in small saucepan until just comes to boil and pour over chocolate and kahlua.
Let sit 5-10 minutes, whisk until smooth and let cool to room temperature.

Once chocolate mixture has cooled, using stand or hand mixer, beat butter until smooth, fluffy.  
Reduce speed to low and slowly add melted chocolate mixture to butter, once all chocolate is added, increase mixer to medium and mix until thoroughly incorporated. 
Reduce speed to low again and begin adding confectioner's sugar 1 cup at a time until completely mixed, smooth and fluffy. 
If frosting is too thick, you can add cream or milk a tsp at a time or if too thin add sugar 1 tbsp at a time until desired consistency. 

Using decorator bag, (or a zipper type storage bag if you're out, like me) to pipe frosting on cooled cupcakes or spread frosting with spatula or knife.