Death by Chocolate Cupcakes

20150505_084009
Death by Chocolate Cupcakes
Yields 18
These triple dark chocolate cupcakes are moist and decadent and worth the indulgence with a dark chocolate truffle center to take this cupcake to a whole new level.
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Prep Time
10 min
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
10 min
Cook Time
30 min
Total Time
1 hr 30 min
Cupcakes
  1. 1 1/4 cups flour
  2. 1/2 teaspoon baking soda
  3. 1/4 teaspoon salt
  4. 8 Tablespoons of unsalted butter, at room temperature
  5. 1 1/4 cups sugar
  6. 2 large eggs, at room temperature
  7. 1 teaspoon Savory Spice Vanilla Extract, Pure Madagascar 2X
  8. 3/4 cup plain Greek yogurt
  9. 1/4 cup of brewed coffee, cooled
  10. 1/4 cup Savory Spice Dutch Cocoa powder
  11. 1/4 cup Savory Spice Black Onyx Cocoa powder
Truffle Granache Filling
  1. 2 (3.17 ounces each for approximately 1 cup) Ghirardelli Intense Dark 86% Cacao Midnight Reverie Bars, broken into pieces
  2. 1/2 cup heavy cream, at room temperature
Frosting
  1. 1/2 cup unsalted butter, at room temperature
  2. 4 ounces of cream cheese, at room temperature
  3. 1 teaspoon Savory Spice Vanilla Extract, Pure Madagascar 2X
  4. 5 Tablespoons Savory Spice Dutch Cocoa powder
  5. 5 Tablespoons Savory Spice Black Onyx Cocoa powder
  6. 6 cups of powdered sugar
  7. 2-4 Tablespoons of brewed coffee, cooled
Cupcakes
  1. Preheat the oven to 350°.
  2. Sift together the flour, baking soda and salt.
  3. Using a stand mixer cream the butter and sugar on medium speed until light and fluffy.
  4. On low speed, add the eggs, one at a time, scraping down the bowl after each addition.
  5. Combine the vanilla, coffee and yogurt in a large measuring cup.
  6. Continuing on low speed, alternating between the flour and yogurt mixture adding a 1/3 at a time starting with the flour and ending with the yogurt, scraping down the bowl as needed. Mix until just combined ( DO NOT OVER MIX).
  7. Add the cocoa powders and beat on low speed until incorporated.
  8. Setup an unlined cookie sheet near by and a stack of 18 standalone baking cups. Using a medium ice cream scoop (1.5 Tablepoons) fill each baking cup about two-thirds full (1.7 ounces if weighing) and place on the cookie sheet with equal space beween. Bake for 18 - 21 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Set cookie sheet aside and allow cupcakes to cool completely or to speed up the process put the cupcakes on another room temperature cookie sheet and place in the freezer for 10 minutes.
Truffle Granache Filling
  1. Fill a medium saucepan with one to two inches of water, place a medium glass bowl over the saucepan (where it barely touches the water). Add the heavy cream and chocolate to the glass bowl. Turn the heat to medium-low. MONITOR CONSTANTLY AND WITH PATIENCE i.e. do not leave the saucepans side (see NOTE). As the chocolate melts, slowly stir the mixture periodically (DO NOT OVER STIR) until melted. Promptly remove from heat. Let cool until it thickens and becomes a truffle like consistency. Put the filling into a piping bag with a bismarck tip. Stick the tip in each cupcake and rotate in a circle to create a little hole. Then squeeze 1 tablespoon of filling into the center of each cupcake. NOTE: There is a very delicate balance in this process where the granache can break if you either stir too much, have the heat on too high or have the wrong chocolate/cream balance or the cream is separated so patience is paramount. If the granache does break don't fret. In order to save it QUICKLY turn off the heat, using oven mitts take the glass bowl with the chocolate mixture off the saucepan (be careful since it will be hot), empty the saucepan of water. Add half of the suggested cream in the original mixture i.e a 1/4 cup to the pan. Slowly over low heat add the chocolate that broke a little bit at a time to the cream avoiding the oil that occurred during the split. The mixture should slowly come back together as a smooth chocolate. DO NOT OVERHEAT OR OVER STIR since you will break it again.
Frosting
  1. Using a stand mixer cream butter and cream cheese. Add both cocoas, vanilla and 1 Tablespoon of coffee. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add the rest of the coffee 1 Tablespoon at a time to reach the desired consistency while beating at medium speed until light and fluffy.
  2. Add a large tip to a pastry bag. Place pastry bag in a large plastic cup so that it stands on end. Roll the top of the pastry bag down around the top of the cup so that you can easily scoop the frosting in. Using a spatula add all the frosting to the pastry bag. Frost each cupcake by piping a swirl or dome on top. Add chocolate sprinkles for decoration, if desired.
Notes
  1. We really LOVE LOVE LOVE Robert Gordon Petite Gauteau paper baking cups which we finally found in America and sell on our store ). They come in a variety of colors and present the prefect cupcake. They never get oily and do not require muffin tins since they stand on their own so you can bake so much more at once on a cookie sheet.
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