Chocolate cupcake
…rich in chocolate and with smooth chocolate frosting!
Servings Prep Time
12cupcakes 30minutes
Cook Time
Servings Prep Time
12cupcakes 30minutes
Cook Time
Ganache Filling ingredients
The Cupcakes ingredients
Frosting ingredients
Quick Ganache Filling recipe:
  1. Mix the heavy cream, the bittersweet chocolate and the powdered sugar in a bowl
  2. Warm them up for 30 seconds in microwave oven or until the chocolate is more than half melted on bain marie
  3. Whisk the mixture until smooth then place it in the fridge for 20 minutes
Chocolate Cupcake recipe:
  1. Preheat the oven to 180 degrees Celsius, or 350 degrees Fahrenheit and put muffin liners in the muffin pan
  2. Mix the chopped chocolate and the cocoa powder in a *large* bowl and pour in the hot coffee and mix it until smooth; then place the bowl in the fridge for maximum 20 minutes
  3. In the meanwhile, in another bowl, mix together the flour, sugar, salt and baking soda and set them aside for later use
  4. Now get the chocolate mixture from the fridge and add the oil, eggs, vinegar and vanilla extract into it and whisk them all until smooth
  5. Then add the flour-sugar-salt-baking soda mixture in the main bowl and whisk again until smooth (sore hand anyone?)
  6. Put the batter in the muffin pan cups
  7. Add a teaspoon of ganache filling on top of each cupcake
  8. Bake the chocolate cupcakes until they just get firm to the touch, maximum 20 minutes, but you better check them starting at 16-17 minutes
  9. Take them out and cool them in the pan for 10 minutes; then take the chocolate cupcakes out of the pan and let them cool for another hour
Chocolate Frosting recipe:
  1. You will need really fast and short stirs for the chocolate frosting so it’s better to use a food precessor here :-) Put the butter, sugar, cocoa powder and salt in the processor bowl and process them about 30 seconds or until smooth; scrape the sides of the bowl as needed
  2. Add the corn syrup and vanilla extract and process 10 more seconds
  3. Add the chocolate and pulse until creamy and smooth, probably 10-12 pulses
  4. Frost the chocolate cupcakes with your preffered decorating bag tips and arrange them nicely on a big plate