Several weeks ago I was in the mood for chocolate covered in chocolate, so I made my Mom’s famous mocha chocolate frosting recipe along with a new recipe for mocha chocolate ganache cupcakes:
Don’t be intimidated by the “ganache” in the title like I initially was – these were not too hard at all to make…..and they were by far the best cupcakes I’ve not only ever made, but ever had, period. And did I mention that we used to regularly frequent the now-famous Carlos’s Bakery (aka Cake Boss on TLC) when we lived in Hoboken??!
And, if you’ve read the “About C” section of my site you’ll recall that I incorporate something sweet into each of my meals. So I’m kind of a desserts expert. And these cupcakes are that freakin’ good. That’s right, Buddy. If you’re reading this, you should call me up for your next season of Cupcake Wars! 🙂 Normally I don’t ooze confidence to this extent, but I am so darn proud of these bites of heaven. Try them out and you won’t be disappointed.
Here is the recipe for the ganache cupcakes from America’s Test Kitchen:
- 2 ounces bittersweet chocolate (chopped fine)
- 1/4 cup heavy cream
- 1 tablespoon confectioners’ sugar
- 3 ounces bittersweet chocolate (chopped fine)
- 1/3 cup Dutch-processed cocoa
- 3/4 cup hot coffee
- 3/4 cup bread flour
- 3/4 cup 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: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth:
Then transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
1.Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth:
Set in refrigerator to cool completely, about 20 minutes.
2. Whisk flour, sugar, salt, and baking soda together in medium bowl and set aside:
3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake:
Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes:
Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour. *Side notes – I didn’t use cupcake liners and went the old fashioned route with grease and flour. Also, I had extra batter so I used an additional, smaller cupcake pan. Depending on how big you make your cupcakes, you may have extra batter, too.
And here is my Mom’s famous mocha frosting recipe:
5 T butter *NOT margarine!!!
3 cups powdered sugar
6 T unsweetened dry chocolate cocoa
1 cup strong black coffee (cold)
1 tsp vanilla extract
1. Slowly melt the butter, then set aside in a medium/large mixing bowl.
2.In another bowl, sift the powdered sugar (if you don’t have a sifter don’t worry about it, it will be mixed thoroughly later on…I never sift anyways) with the cocoa.
3. Slowly (several spoonfuls at a time) add this dry mixture to the butter. Then, use a spoonful or so of your coffee to moisten. Mix with mixer. Continue to slowly add the sugar/cocoa mixture and cold black coffee as necessary. Continue to mix with mixer. *Don’t add too much coffee or it will be runny – if this happens, just add more sugar/cocoa.
4. Add 1 tsp of vanilla and stir.
5. Enjoy! *I think this frosting is best paired with a yellow layer cake…..but I was in the mood for all chocolate…..and ultimately this frosting would be delicious over anything. If you have any leftover icing it is great on graham crackers for instant homemade smores.