Ingredients
Equipment
Method
Chocolate Ganache Filling
- Prepare the Ganache: Make the ganache a few hours before preparing the cupcakes so it has sufficient time to firm up.
- Chop the Chocolate: Finely chop the dark chocolate and place it in a large bowl.
- Heat the Cream: Pour the heavy cream into a microwave-safe bowl and microwave for about 1 minute, or until hot to the touch but not boiling.
- Combine the Cream Chocolate: Pour the hot cream over the chopped chocolate and leave it undisturbed for about 2 minutes.
- Smooth the Ganache: Using a spatula, gently stir until the chocolate has completely melted and the mixture is smooth and fully combined. Using a spatula rather than a whisk helps avoid incorporating excess air.
- Set the Ganache: Leave the ganache at room temperature or place it in the refrigerator until it becomes thick enough to hold its shape.
- Adjust the Consistency: If the ganache becomes too firm, microwave it for 10 seconds, then stir until it reaches the desired consistency.
Chocolate Cupcakes
- Prepare the Oven: Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
- Mix the Dry Ingredients: In a small bowl, whisk together the cake flour, granulated sugar, unsweetened cocoa powder, espresso powder if using, baking powder, and kosher salt.
- Mix the Wet Ingredients: In a separate large bowl, whisk together the vegetable oil, room-temperature eggs, whole milk, and vanilla extract.
- Combine the Batter: Gently mix the dry ingredients into the wet mixture until just combined. The finished batter will be thin.
- Fill the Liners: Divide about ¼ cup of batter into each cupcake liner, filling them approximately halfway.
- Bake the Cupcakes: Bake at 350°F for 18–22 minutes, or until a cake tester inserted into a cupcake comes out clean.
- Cool the Cupcakes: Remove the cupcakes from the pan and place them on a wire rack to cool.
- Cool Completely: Allow the cupcakes to cool completely before filling or frosting them.
- Fill the Centers: Use a cupcake corer to remove the center of each cooled cupcake, then fill each cavity with about 2 teaspoons of the thickened chocolate ganache.
Chocolate Buttercream
- Melt the Chocolate: Melt the dark chocolate, preferably in the microwave using 20-second intervals and stirring after each interval. Allow it to cool until it is nearly at room temperature and feels cool to the touch.
- Cream the Butter Sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the room-temperature butter and powdered sugar until smooth.
- Add the Cocoa: Mix in the unsweetened cocoa powder until fully incorporated.
- Incorporate the Chocolate: Reduce the mixer to low speed and slowly drizzle in the cooled melted chocolate, mixing until it is completely incorporated.
- Whip the Frosting: Increase the mixer to high speed and beat the buttercream for 4–5 minutes, until it becomes light and fluffy.
- Adjust the Frosting: If the buttercream is too thick, add heavy cream 1 tablespoon at a time until it reaches the desired consistency.
- Frost the Cupcakes: Pipe or spread the chocolate buttercream over the completely cooled, ganache-filled cupcakes. A Wilton 1M piping tip can be used for the large frosting swirls shown in the source recipe.
- Garnish the Cupcakes: Finish the frosted cupcakes with chocolate pearls if desired.
Notes
- Prepare the chocolate ganache a few hours ahead so it has enough time to thicken and become firm enough for filling.
- If the ganache becomes too firm, microwave it for 10 seconds and stir before using.
- The cupcake batter is naturally thin, so do not be concerned about its consistency.
- Fill each cupcake liner with about ¼ cup of batter, keeping the liners approximately halfway full.
- Let the cupcakes cool completely before coring, filling, and frosting.
- The ganache filling should be thick enough to hold its shape before adding it to the cupcakes.
- When melting the chocolate for the buttercream, use 20-second microwave intervals and stir between each interval.
- The melted chocolate should be cooled until it is no longer warm but remains fluid before incorporating it into the buttercream.
- Add the heavy cream to the buttercream gradually, 1 tablespoon at a time, only if the frosting is too thick.
- Store the finished cupcakes in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for about 1 hour before serving.