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Source: Chocopologie

Double Chocolate Cupcakes
When you want a rich, super-chocolaty chocolate cupcake, this is the one to make. The cake is unadulterated chocolate gratification with just a hint of coffee, and the ganache is as pure as pure can get. Ah…the power of chocolate!
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Serves: Makes 15 cupcakes
Prep Time: 15 to 20 minutes
Cook Time: 25 to 30
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Chocolate Ganache
1 ounce bittersweet or semisweet chocolate, coarsely chopped
1 1/4 cups heavy cream
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/3 cup alkalized cocoa powder, or any unsweetened cocoa powder if necessary
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
3/4 cup granulated sugar
1/2 cup whole milk
1/3 cup flavorless vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup hot, strong, brewed coffee
1/2 cup chocolate shreds or mini semisweet chocolate morsels, for decoration




To make the ganache: Put the chocolate in a heat-proof bowl. In a heavy saucepan, bring the cream to a boil over medium-high heat and when it’s bubbling, pour over the chopped chocolate. Add the vanilla and using a wooden spoon, stir the ganache until the chocolate melts and the mixture is smooth and evenly colored.
Set the ganache aside at room temperature to cool and thicken a little while you bake the cupcakes.


Preheat the oven to 350°F.


To make the cupcakes: Line a 12-cup and a 6 cup cupcake (muffin) tin with cupcake liners. Line only 3 of the cups in the 6-cup tin, for a total of 15. Sift the flour, cocoa, baking soda, baking powder, and salt into a bowl.


In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the sugar, milk, oil, eggs, and vanilla until smooth. Turn the mixer to medium-low and gradually add the flour mixture. When smooth and evenly blended, add the coffee and beat well.


Divide the batter among the cupcake cups and bake in the center of the oven for 20 to 24 minutes, rotating the muffin tins halfway through baking to encourage even baking. When a toothpick inserted in the center of a cupcake comes out clean and cake springs back after being gently pressed, the cupcakes are done.
Set the cupcake tin on a wire rack for about 5 minutes to cool and then remove the cupcakes and let them cool completely on wire racks.


Using a hand-held electric mixer or in the bowl of a standing electric mixer fitted with the paddle attachment, whip the ganache until fluffy. Do not overwhip but stop when the ganache looks airy and light. Fill a piping bag fitted with a regular tip with the cooled ganache and pipe some frosting on each cupcake. Or, use a rubber spatula or spoon to spread ganache on the cupcakes. Sprinkle each with chocolate shreds or mini morsels.


[recipe from Chocopologie by Fritz Knipschildt]


 


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