Introduction
When it comes to baking, having the right ingredients is essential for achieving the best results. This recipe offers a delightful combination of dry and wet ingredients that come together to create rich and indulgent cupcakes. The addition of chocolate ganache and stabilized whipped cream takes these treats to another level, ensuring a decadent experience with every bite.
Detailed Ingredients with measures
Dry Ingredients:
3/4 cup plain flour / all-purpose flour
1/2 cup cocoa powder, sifted (unsweetened regular, not Dutch processed)
1/2 tsp baking powder
1/2 tsp baking soda (bi-carbonate soda)
1/2 tsp cooking salt / kosher salt (halve for table salt, +25% for flakes)
Wet Ingredients:
3/4 cup (tightly packed) brown sugar
2 large eggs at room temperature (~50-55g/2oz each in shell)
1/3 cup oil (canola, vegetable, or any other plain flavored oil)
1/3 cup milk (preferably full fat though any % will work, even non-dairy)
1 tsp vanilla extract
1/2 tsp white vinegar (activates baking soda)
Hot Coffee Flavour Enhancer:
1 tsp coffee granules, optional
1/3 cup hot water
Chocolate Ganache Frosting:
180g / 6 oz dark chocolate / semi-sweet chocolate melts or chips, or chopped dark chocolate
3/4 cup (180 ml) thickened cream / heavy cream (or any regular cream 30% – 36% fat, NOT low fat cream)
Stabilised Vanilla Whipped Cream:
2/3 cup thickened cream / heavy cream (or any whipped cream)
50g / 3 tbsp block cream cheese, softened (stabilises cream)
2 tbsp caster sugar / superfine sugar
1 tsp vanilla extract
Prep Time
Preparation of ingredients and initial steps will take approximately 15-20 minutes.
Cook Time, Total Time, Yield
Cook Time: 22 minutes
Total Time: Approximately 2 hours and 45 minutes (including cooling time)
Yield: Makes 12 delicious cupcakes
Detailed Directions and Instructions
Ganache Preparation
Melt the chocolate by placing it in a microwave-proof bowl. Heat the cream until it is hot but not boiling. Pour the hot cream over the chocolate and shake the bowl to submerge the chocolate. Allow it to sit for 7 minutes without covering, as condensation can ruin the chocolate. Mix the chocolate and cream with a spatula until combined and smooth, taking about one minute. If there are unmelted lumps, microwave for an additional 20 seconds and mix again, repeating as needed.
Cooling Ganache
Cool the ganache in the refrigerator for about 2 hours, or longer if necessary, until it reaches a consistency similar to peanut butter for easy spreading. If refrigerated longer or overnight, take it out and let it soften on the counter for 15 to 20 minutes before use.
Cupcake Preparation
Preheat your oven to 180°C/350°F (160°C for fan-forced). Line a standard 12-hole muffin tin with cupcake liners.
Batter Mixing
In a large bowl, whisk the dry ingredients (plain flour, cocoa powder, baking powder, baking soda, and salt). In a separate bowl, whisk together the wet ingredients (brown sugar, eggs, oil, milk, vanilla extract, and white vinegar) until well combined.
Adding Coffee
Dissolve the coffee granules in the hot water.
Final Batter Preparation
Pour the wet mixture into the dry ingredients and whisk until combined. Then, add the hot coffee and whisk again until well mixed. Firmly bang the bowl on the counter three times to remove large air bubbles.
Filling and Baking
Transfer the batter into a pouring jug and fill each cupcake liner halfway to avoid overflow during baking. Bake in the preheated oven for approximately 22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely for at least 1.5 hours.
Cutting for Filling
Once cooled, use a small knife to cut a shallow cylinder-shaped cavity out of the center of each cupcake, leaving a 1.25 cm (1/2 inch) border. Scoop out the cake gently and trim it to create a 1 cm (0.4 inch) thick lid for later use. Keep the lids and cupcakes together to ensure they match.
Preparing Whipped Cream
In a bowl, combine cream cheese, vanilla extract, and sugar. Beat this mixture with an electric mixer on high speed for about 1 minute until it is soft and creamy. Add the thickened cream and continue to beat until firm peaks form.
Filling the Cupcakes
Use a teaspoon to fill each cavity with the prepared whipped cream and then cover it with the corresponding lid, pressing gently to ensure it sits flush with the cupcake surface. Be careful not to overfill, as the cream should not ooze out when placing the lid on top.
Frosting with Ganache
Dollop a heaping tablespoon of ganache on top of each cupcake and spread it evenly. Optionally, decorate with white chocolate shavings or other toppings as desired.
Enjoy!
Serve the cupcakes and enjoy the delicious combination of flavors!
Notes
Note 1 – Vinegar
White vinegar activates baking soda to give the batter a rise, resulting in a fluffy crumb. You may substitute it with another clear vinegar or lemon juice, as the taste will not be discernible in the final product.
Note 2 – Coffee Enhancement
The addition of coffee granules enhances the chocolate flavor without imparting a coffee taste. If omitted, ensure to still use hot water in the recipe.
Note 3 – Choosing Chocolate
For ganache, dark chocolate melts or semi-sweet chocolate chips are recommended. Avoid eating chocolate from the confectionery aisle, and consult the ganache recipe for proper cream-to-chocolate ratios if using milk or white chocolate.
Note 4 – Cream Specifications
Using cream with a fat content of 30-36% is ideal for making ganache. Lower fat creams will result in a runny mixture, while those over 36% may become overly rich.
Note 5 – Cream Cheese Usage
Block cream cheese can stabilize the whipped cream, allowing the cupcakes to maintain their structure for up to 3 days. Tub cream cheese, being softer, can be used in this recipe as well.
Note 6 – Chocolate Measurement
For those without scales, 180g/6 oz of chocolate approximately equals 1 slightly heaped cup of chips or just shy of 1 1/4 cups of melts/buttons.
Ganache Troubleshooting
If chocolate lumps do not melt, microwave the mixture for an additional 20 seconds and mix again. A few bubbles are normal and will not affect presentation, but if the ganache appears seized or split, consult the ganache recipe post for solutions.
Storage Instructions
Store the cupcakes in the fridge. Before serving, allow them to sit for 30 minutes at room temperature for the best flavor and texture. They can be kept for up to 3 days in the refrigerator without the cream melting due to the presence of cream cheese. Once filled with whipped cream, the cupcakes should not be frozen, but unfilled ones can be frozen for up to 3 months.
Cook techniques
Ganache Preparation
Melt chocolate by placing it in a microwave-proof bowl. Heat cream until hot but not boiling, then pour it over the chocolate. Allow it to stand for 7 minutes before mixing until smooth. Let it cool in the fridge until it thickens to a spreadable consistency.
Cupcake Batter Mixing
Whisk dry ingredients in a large bowl and wet ingredients in another bowl. Combine the wet mixture into the dry, then add hot coffee and whisk until fully mixed. Transfer the batter into a pouring jug and fill cupcake liners halfway to avoid overflow.
Baking Cupcakes
Preheat the oven and bake cupcakes at the specified temperature until a toothpick comes out clean. Let them cool in the pan for a few minutes before transferring to a cooling rack.
Filling Preparation
Cut a cavity in the cooled cupcakes using a small knife, being careful to leave a border. Use a spoon to scoop out the cake and prepare the lid by trimming it to the right thickness.
Making Whipped Cream
Beat cream cheese, vanilla, and sugar until creamy. Gradually add cream and continue beating until firm peaks form.
Assembly of Cupcakes
Fill the cavity in each cupcake with whipped cream and place the trimmed lid on top. Finish by adding a dollop of ganache and spreading it across the top.
FAQ
Can I use different types of chocolate for ganache?
Yes, you can use semi-sweet, dark, milk, or white chocolate, but adjust the cream ratio accordingly for best results.
Why is vinegar included in the recipe?
Vinegar activates the baking soda, helping the cupcakes rise and resulting in a fluffier texture.
How can I stabilize whipped cream?
Adding cream cheese helps stabilize the whipped cream for longer-lasting structure without melting.
Can the cupcakes be frozen?
Unfilled cupcakes can be frozen for up to 3 months. However, once filled with cream, they should not be frozen.
What happens if my ganache is too thick?
If your ganache is too thick, let it sit at room temperature for a bit or microwave it for a few seconds to soften it before using.
Conclusion
The combination of rich chocolate and stabilised whipped cream creates a delightful treat that is perfect for any occasion. The use of coffee enhances the chocolate flavor, making these cupcakes a delectable indulgence. With careful preparation and the right ingredients, you can achieve a perfect balance of sweetness and richness, ensuring that your cupcakes are both visually appealing and delicious.
Chocolate and Raspberry Cupcakes
Add a raspberry filling alongside the whipped cream for a tart contrast to the rich chocolate.
Mint Chocolate Cupcakes
Incorporate mint extract into the whipped cream for a refreshing twist on the classic chocolate flavors.
Spicy Chocolate Cupcakes
Add a pinch of cayenne pepper or chili powder to the dry ingredients for a spicy kick.
Salted Caramel Chocolate Cupcakes
Drizzle salted caramel sauce over the ganache for an extra layer of sweetness and complexity.
Nutty Chocolate Cupcakes
Mix in chopped nuts such as walnuts or hazelnuts into the cupcake batter, or use them as a topping.
Chili Chocolate Cupcakes
Incorporate a hint of cinnamon or cayenne powder for a warm, spicy finish that pairs well with the chocolate.
Coffee Mocha Cupcakes
Use brewed coffee instead of hot water for the batter for a deeper coffee flavor.
Coconut Chocolate Cupcakes
Fold shredded coconut into the whipped cream or cupcake batter for a tropical twist.
Orange Zest Chocolate Cupcakes
Incorporate orange zest into the batter for a citrusy aroma that complements the chocolate nicely.
Caramelized Banana Chocolate Cupcakes
Add mashed ripe bananas to the batter for a moist texture and natural sweetness.
