Mini Chocolate Ganache Cupcakes

Total Time:
1 hr 40 min
Prep:
1 hr 10 min
Inactive:
15 min
Cook:
15 min

Yield:
24 mini cupcakes
Level:
Easy

Ingredients
  • For the cupcakes:
  • 2 ounces bittersweet chocolate, finely chopped
  • 1/4 cup Dutch-process unsweetened cocoa powder
  • 1/4 cup packed light brown sugar
  • 1/4 cup hot brewed coffee
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg plus 1 egg yolk
  • 1/4 cup vegetable oil
  • 1/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • For the frosting:
  • 1 cup heavy cream
  • 2 tablespoons light corn syrup
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • 8 ounces chopped bittersweet or semisweet chocolate
Directions
  • Make the cupcakes: Preheat the oven to 325 degrees F. Line a 24-cup mini-muffin pan with paper liners. Combine the chocolate, cocoa powder and brown sugar in a large bowl; add the hot coffee and whisk until smooth. Let cool to room temperature.

  • Whisk the flour, granulated sugar, salt and baking soda in a medium bowl. Whisk the egg, egg yolk, vegetable oil, buttermilk and vanilla into the melted chocolate mixture. Add the flour mixture and whisk until smooth. Spoon a scant tablespoon of batter into each mini-muffin cup. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool a few minutes in the pan, then remove to a rack to cool completely.

  • Meanwhile, make the frosting: Combine the heavy cream, corn syrup, butter and salt in a medium saucepan and bring to a simmer. Remove from the heat; add the chocolate and whisk until smooth, then let cool to room temperature. Fill a large bowl halfway with ice water. Transfer the chocolate mixture to a medium bowl; then carefully place it in the ice water and let sit, stirring every few minutes, until the frosting is thick enough to spread, about 15 minutes.

  • Transfer the frosting to a pastry bag fitted with a large star tip and pipe onto the cupcakes.

  • Photograph by Ryan Dausch


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