With Chocolate Marshmallow Frosting

Ganache centers, need I say more?? These dark chocolate cupcakes get an extra boost of chocolateness with the addition of bittersweet chocolate ganache filling in the center of the cupcakes.

As you bake these cupcakes, the fudgy centers will cave in – no worries! That’s the perfect little nook to put extra frosting in.

Ganache Centers Ingredients:

• ¼ cup heavy cream
• 2 ounces bittersweet chocolate, finely chopped
• 1 Tbsp. confectioner sugar

Chocolate Cupcakes Ingredients:

• 3 ounces bittersweet chocolate, finely chopped
• 1/3 cup Dutch-processed cocoa powder
• ¾ cup piping hot, brewed coffee
• ¾ cup bread flour
• ¾ cup granulated sugar
• ½ tsp. salt
• ½ tsp. baking soda
• 6 Tbsp. vegetable oil
• 2 large eggs
• 2 tsp. white vinegar
• 1 tsp. pure vanilla extract

Cupcakes after baking

Ganache Centers Directions:

1. Place chocolate, cream, and confectioner sugar in a medium bowl and microwave for 30 seconds. Stir the mixture and if not completely melted, return to the microwave for 10 seconds. Stir until smooth then place in the refrigerator to cool, 15-20 minutes.

Chocolate Cupcakes Directions:

1. Preheat oven to 350 degrees and either butter and flour a 12-muffin pan or add cupcake liners.
2. In a medium bowl, add the chocolate and cocoa powder. Pour the hot coffee over the chocolate and cocoa powder. Whisk until smooth, about 1 minute, and chill in the refrigerator for 15-20 minutes.
3. Blend together the flour, sugar, salt and baking soda in a medium bowl.
4. In another medium bowl, beat the oil, eggs, vanilla and vinegar. Whisk the egg mixture into the reserved bittersweet chocolate / cocoa powder mixture until smooth.
5. Using a rubber spatula, add the flour mixture to the chocolate batter until just incorporated. Don’t overmix.
6. Divide the batter among the cups of the muffin pan. Each cup shouldn’t be more than ¾ full.
7. Add a teaspoon of ganache on top of each cupcake – don’t mix the ganache in the cake batter.
8. Bake 17 – 19 minutes, until the cupcake tops are firm. Cool in the pan for 10 minutes, then unmold and transfer to a wire rack to cool completely.
9. Frost with Chocolate Marshmallow Frosting.

Yields a dozen cupcakes.