Directions
- 1Heat 3/4 cup heavy cream in a small saucepan until hot and steamy but not boiling.
- 2Pour over the chopped dark chocolate in a heatproof bowl.
- 3Let sit uncovered for 7 minutes, then whisk until smooth and glossy.
- 4Refrigerate for about 2 hours, stirring occasionally, until it thickens to a peanut butter consistency.
- 5Preheat oven to 350°F (180°C) or 320°F (160°C fan).
- 6Line a 12-cup muffin tin with cupcake liners.
- 7In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- 8In a separate bowl, whisk brown sugar, oil, milk, eggs, vanilla extract, and vinegar until smooth.
- 9Dissolve coffee granules in hot water.
- 10Gradually whisk the wet ingredients into the dry ingredients, then slowly mix in the hot coffee mixture.
- 11Divide batter evenly between liners, filling each about 2/3 full.
- 12Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
- 13Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely (about 1 to 1.5 hours).
- 14Beat softened cream cheese, superfine sugar, and vanilla extract on high speed for 1 minute until light and fluffy.
- 15Gradually add the cold heavy cream and beat until firm peaks form.
- 16Once cupcakes are fully cool, cut a small circle from the center of each cupcake, creating a cavity.
- 17Trim the removed piece to make a thin “lid.”
- 18Spoon or pipe the vanilla whipped cream into each cavity, then gently place the lid back on top.
- 19Spread or swirl the thickened chocolate ganache generously over each cupcake.
- 20Decorate with chocolate shavings or white chocolate pieces if desired.
- 21Chill slightly to set the frosting before serving.
Ingredients
- 0.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder, sifted
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
- 0.75 cup brown sugar, packed
- 0.33 cup neutral oil
- 0.33 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 tsp white vinegar
- 1 tsp instant coffee granules
- 0.33 cup hot water
- 180 g dark chocolate (semi-sweet), finely chopped
- 0.75 cup heavy cream
- 0.66 cup cold heavy cream
- 50 g cream cheese, softened
- 2 tbsp superfine sugar
- 1 tsp vanilla extract (for cream)
Equipment
small saucepanheatproof bowlwhiskrefrigeratoroven12-cup muffin tincupcake linerslarge bowlwire rackmixer
Tips
- Decorate with chocolate shavings or white chocolate pieces if desired.
- Chill slightly to set the frosting before serving.
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