Chocolate Ganache Cupcakes

Yield: 12 cupcakes

Recipe by Wonderful Joy Ahead

Ingredients

• 3 oz bittersweet chocolate, chopped fine (Ghirardelli 60% Cacao)
• 1/3 cup Dutch-processed cocoa (like Hershey's Special Dark)
• 3/4 cup hot, strong brewed coffee
• 3/4 cup (4 1/8 oz) bread flour
• 3/4 cup (5 1/4 oz) sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 6 T Canola oil (1/4 cup + 2 T)
• 2 large eggs
• 2 tsp white vinegar
• 1 tsp vanilla extract

Ganache:

• 2 oz bittersweet chocolate, chopped fine (Ghirardelli 60% Cacao)
• 1/4 cup heavy whipping cream
• 1 T powdered sugar

Directions

1. In a large bowl, whisk until smooth the chocolate, cocoa, and hot coffee together.  Refrigerate until it's cool, about 20-30 minutes.
2. In a small bowl, combine the ganache ingredients (chocolate, cream, and powdered sugar). Microwave for 20 seconds. Whisk. If the chocolate still needs to melt, microwave for another 10 seconds. Whisk until smooth. Refrigerate for 20-30 minutes-- no more and no less! When you take it out, you're looking for a ganache that can be formed into a soft ball with a spoon. It's not fully solid (or it'll sink to the bottom of the cupcake) and it's not still runny, or it will just disperse within the cupcake. 
3. In a medium bowl, whisk the flour, sugar, salt, and baking soda. Set aside.
4. Retrieve the large bowl of chocolate/cocoa/coffee from the fridge. Add the eggs, oil, vinegar, and vanilla. Whisk to incorporate. Add all of the flour mixture, and whisk until smooth. The batter will be slightly runny, similar to brownie batter.
5. Divide the batter among the cupcake liners, filling 3/4 full. I use the large OXO portion scoop; 1 1/2 scoops per cupcake does the trick.
6. Next, top each cupcake in the center with a rounded teaspoon of ganache. I use half a scoop with the small OXO portion scoop.
7. Place on the center rack in the oven, and bake for 15-19 minutes, until the cupcakes are firm to the touch on top. A traditional toothpick test won't work here due to the ganache center.  Remove from the oven and let them sit in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.
8. Frost with Easy Vanilla Bean Buttercream for amazing and delicious cupcakes.

Much love,
Darby