You all must think I’m a serious fatty!
Please don’t think I eat ALL the stuff I make (i.e. an entire chocolate avocado cake!) . I might try it, or have one of something, but I always pass it along, make it for something we are going to, take it to work, or make my husband take it to his office. I always at least taste it to at least make sure it’s something I would recommend.
Another blogger I like to read; Cake, Batter, and Bowl, once said that she makes her husband try all her creations and rate it, if it isn’t at least an 8 out of 10, she won’t put it on her blog. I thought that was a really good rule of thumb, so I at least have some line of judgement to base on. Lucky for me, so far he hasn’t told me that anything is less than an 8. I think my Vegan Bread Pudding with Strawberry Sauce was the closest any recipe got to a 7! 🙂 His favorite statement is, “I would pay money for this!”
I know I just posted a recipe last night, and this is like record timing for a new one, but my mom is coming in ONE WEEK!! and I’m not sure how much I’ll be blogging while she’s here. On top of that, this weekend is one of the busiest weekends for us in the Jackson household – Easter weekend, The Hunt (a giant Easter egg hunt our church hosts for the city where over 2,000 people attend to participate in the egg hunt), and church services at Southbay Church.
Let’s talk chocolate…. and coffee…. and cupcakes….
What more could you ask for! These cupcakes are ooey gooey! Yummy! Have an amazing little ganache truffle filling, and have the slightest hint of coffee taste. And we all know how I feel about coffee! Covered in a simple creamy chocolate swiss meringue buttercream frosting that’s a little lighter than a traditional buttercream. You could also make it vanilla swiss buttercream (increase sugar in frosting recipe to 1/2 cup and omit chocolate), or Dulce De Leche Buttercream (with chocolate cupcakes – oh me, oh my!!! I’ve made this frosting before, and let’s just say you can’t stop licking the spoon!)
** Note: you will need a candy or instant read thermometer for the frosting recipe
***Extra Note: There are a LOT of pictures for this recipe, don’t worry, it’s okay to drool!
Gooey Chocolate Cupcakes with Ganache Truffle Filling (Recipe from: Cooks Illustrated) Makes 12 cupcakes
Ganache Truffle Filling:
2 ounces bittersweet chocolate, chopped fine
1/4 cup heavy cream
1 Tbs. confectioner’s sugar
3 ounces bittersweet chocolate, chopped fine
1/3 cup cocoa powder
3/4 cup hot coffee
3/4 cup bread flour (yes, this totally makes a difference in how moist – hence the gooey part of the title)
3/4 cup sugar
1/2 teaspoon salt
1/2 tsp. baking soda
6 Tbs. vegetable oil
2 large eggs
2 tsp. white vinegar
1 tsp. vanilla extract
Creamy Chocolate Buttercream Frosting
1/2 cup sugar
2 large egg whites
12 Tbs. (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
6 ounces bittersweet chocolate, melted and cooled (between 85 and 100 degrees)
1/2 tsp. vanilla
For Ganache Filling:
1. Place chocolate, cream and confectioner’s sugar in medium microwave-safe bowl. Heat in microwave on high until mixture is warm to touch, 20-30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
1. Place rack in middle of oven and heat to 350 degrees. Place cupcake liners in a standard size muffin pan or generously butter bottom and sides of each opening.
2. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in freezer to cool while making next part.
3. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
4. Whisk oil, eggs, vinegar, and vanilla in a small bowl, then mix into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
5. Divide batter evenly among muffin pan cups. Place one teaspoon ganache filling on top of each cupcake.
6. Bake until cupcakes are set and just firm to touch 17-19 minutes. Cool cupcakes in pan for 10 minutes.
7. Carefully lift each cupcake from pan and sent on wire rack. Cool to room temperature before frosting, about 1 hour.
1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on candy or instant read thermometer.
2. Place bowl in stand mixer fitted with whisk attachment (or use hand mixer). Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1-2 minutes.
3. Add butter, 1 piece at a time, until smooth and creamy (It will look curdled when all butter is added, but keep beating, and it will eventually become smooth and creamy, don’t freak out like I did! 🙂 )
4. Once all butter is added, add cooled melted chocolate and vanilla, mix until combined.
5. Increase speed to medium-high and beat until light and fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with spatula if necessary.
Mound 2-3 tablespoons frosting on center of each cupcake. using small spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.