chocolate cupcakes

I made chocolate cupcakes.

And there’s chocolate ganache in the middle.

I considered skipping the chocolatey centers.

The cupcake is already delicious without it. And the texture is perfect, as it should be. 

The recipe comes from a Cook's Illustrated tester who says he baked about 800 cupcakes to perfect the ultimate chocolatey chocolate cupcake. 

It’s dark and intense.

But the centers of these bad boys make them luscious.

Aggressively pleasurable. 

With the ganache filling, they don’t even need the frosting.

You can eat them plain, just as they are, totally naked - and they still taste so naughty. 🖤

Update -- these are truly super chocolatey. Rich in a fab way. But, if you're looking for more of your everyday yummy devil's food chocolate cake, try this chocolate cake.

Ultimate Chocolate Cupcakes

from Cook's Illustrated, makes 12 cupcakes

Note: I underbaked the pictured batch by about two minutes, which may be to blame for the slight dip in the center of the cakes. However, when I made these in the past at the recommended baking time, the cupcakes rose beautifully and remained moist as ever.

Ganache filling:

• 2 ounces bittersweet chocolate, chopped fine

• 1/4 cup heavy cream

• 1 tablespoon confectioners' sugar

Cupcakes:

• 3 ounces bittersweet chocolate , chopped fine

• 1/3 cup (1 ounce) Dutch-processed cocoa

• 3/4 cup hot coffee

• 3/4 cup (4 1/8 ounces) bread flour

• 3/4 cup (5 1/4 ounces) granulated sugar

• 1/2 teaspoon table salt

• 1/2 teaspoon baking soda

• 6 tablespoons vegetable oil

• 2 large eggs

• 2 teaspoons white vinegar

• 1 teaspoon vanilla extract

For ganache filling:

Combine chocolate, heavy cream and confectioners' sugar in small microwave-safe bowl. Microwave on high for up to 30 seconds, until mixture is warm. Stir until smooth. Chill in refrigerator no longer than 30 minutes.

For cupcakes:

Combine chocolate and cocoa in large bowl. Add hot coffee and stir until chocolate has melted and mixture is smooth. Chill in refrigerator until cool, about 20 minutes.

Preheat oven to 350 degrees. Butter a 12-cup muffin tin or line with paper cups.

Whisk together flour, sugar, salt and baking soda. Set aside.

Once chocolate mixture has cooled, whisk in oil, eggs, vinegar and vanilla until smooth. Whisk in flour mixture until combined.

Pour batter into muffin tins, distributing equally. Drop one small teaspoon of ganache on top of the center of each cupcake.

Bake for about 17 to 19 minutes, until top of cake is just firm to the touch.

Cool in tins for 10 minutes, then remove and allow to cool completely on a wire rack.