Chocolate Cream Dream Cupcakes

165 mins
Serves 12
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Directions

  1. 1Heat 3/4 cup heavy cream in a small saucepan until hot and steamy but not boiling.
  2. 2Heat 3/4 cup heavy cream in a small saucepan until hot and steamy but not boiling.
  3. 3Heat 3/4 cup heavy cream in a small saucepan until hot and steamy but not boiling.
  4. 4Pour over the chopped dark chocolate in a heatproof bowl.
  5. 5Pour over the chopped dark chocolate in a heatproof bowl.
  6. 6Pour over the chopped dark chocolate in a heatproof bowl.
  7. 7Let sit uncovered for 7 minutes, then whisk until smooth and glossy.
  8. 8Let sit uncovered for 7 minutes, then whisk until smooth and glossy.
  9. 9Let sit uncovered for 7 minutes, then whisk until smooth and glossy.
  10. 10Refrigerate for about 2 hours, stirring occasionally, until it thickens to a peanut butter consistency.
  11. 11Refrigerate for about 2 hours, stirring occasionally, until it thickens to a peanut butter consistency.
  12. 12Refrigerate for about 2 hours, stirring occasionally, until it thickens to a peanut butter consistency.
  13. 13Preheat oven to 350°F (180°C) or 320°F (160°C fan).
  14. 14Preheat oven to 350°F (180°C) or 320°F (160°C fan).
  15. 15Preheat oven to 350°F (180°C) or 320°F (160°C fan).
  16. 16Line a 12-cup muffin tin with cupcake liners.
  17. 17Line a 12-cup muffin tin with cupcake liners.
  18. 18Line a 12-cup muffin tin with cupcake liners.
  19. 19In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  20. 20In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  21. 21In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  22. 22In a separate bowl, whisk brown sugar, oil, milk, eggs, vanilla extract, and vinegar until smooth.
  23. 23In a separate bowl, whisk brown sugar, oil, milk, eggs, vanilla extract, and vinegar until smooth.
  24. 24In a separate bowl, whisk brown sugar, oil, milk, eggs, vanilla extract, and vinegar until smooth.
  25. 25Dissolve coffee granules in hot water.
  26. 26Dissolve coffee granules in hot water.
  27. 27Dissolve coffee granules in hot water.
  28. 28Gradually whisk the wet ingredients into the dry ingredients, then slowly mix in the hot coffee mixture.
  29. 29Gradually whisk the wet ingredients into the dry ingredients, then slowly mix in the hot coffee mixture.
  30. 30Gradually whisk the wet ingredients into the dry ingredients, then slowly mix in the hot coffee mixture.
  31. 31Divide batter evenly between liners, filling each about 2/3 full.
  32. 32Divide batter evenly between liners, filling each about 2/3 full.
  33. 33Divide batter evenly between liners, filling each about 2/3 full.
  34. 34Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  35. 35Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  36. 36Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean.
  37. 37Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely (about 1 to 1.5 hours).
  38. 38Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely (about 1 to 1.5 hours).
  39. 39Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely (about 1 to 1.5 hours).
  40. 40Beat softened cream cheese, superfine sugar, and vanilla extract on high speed for 1 minute until light and fluffy.
  41. 41Beat softened cream cheese, superfine sugar, and vanilla extract on high speed for 1 minute until light and fluffy.
  42. 42Beat softened cream cheese, superfine sugar, and vanilla extract on high speed for 1 minute until light and fluffy.
  43. 43Gradually add the cold heavy cream and beat until firm peaks form.
  44. 44Gradually add the cold heavy cream and beat until firm peaks form.
  45. 45Gradually add the cold heavy cream and beat until firm peaks form.
  46. 46Once cupcakes are fully cool, cut a small circle from the center of each cupcake, creating a cavity.
  47. 47Once cupcakes are fully cool, cut a small circle from the center of each cupcake, creating a cavity.
  48. 48Once cupcakes are fully cool, cut a small circle from the center of each cupcake, creating a cavity.
  49. 49Trim the removed piece to make a thin “lid.”
  50. 50Trim the removed piece to make a thin “lid.”
  51. 51Trim the removed piece to make a thin “lid.”
  52. 52Spoon or pipe the vanilla whipped cream into each cavity, then gently place the lid back on top.
  53. 53Spoon or pipe the vanilla whipped cream into each cavity, then gently place the lid back on top.
  54. 54Spoon or pipe the vanilla whipped cream into each cavity, then gently place the lid back on top.
  55. 55Spread or swirl the thickened chocolate ganache generously over each cupcake.
  56. 56Spread or swirl the thickened chocolate ganache generously over each cupcake.
  57. 57Spread or swirl the thickened chocolate ganache generously over each cupcake.
  58. 58Decorate with chocolate shavings or white chocolate pieces if desired.
  59. 59Decorate with chocolate shavings or white chocolate pieces if desired.
  60. 60Decorate with chocolate shavings or white chocolate pieces if desired.
  61. 61Chill slightly to set the frosting before serving.
  62. 62Chill slightly to set the frosting before serving.
  63. 63Chill slightly to set the frosting before serving.

Ingredients

  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 0.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder, sifted
  • 0.5 cup unsweetened cocoa powder, sifted
  • 0.5 cup unsweetened cocoa powder, sifted
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.5 tsp kosher salt
  • 0.75 cup brown sugar, packed
  • 0.75 cup brown sugar, packed
  • 0.75 cup brown sugar, packed
  • 0.33 cup neutral oil
  • 0.33 cup neutral oil
  • 0.33 cup neutral oil
  • 0.33 cup milk
  • 0.33 cup milk
  • 0.33 cup milk
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 0.5 tsp white vinegar
  • 0.5 tsp white vinegar
  • 0.5 tsp white vinegar
  • 1 tsp instant coffee granules
  • 1 tsp instant coffee granules
  • 1 tsp instant coffee granules
  • 0.33 cup hot water
  • 0.33 cup hot water
  • 0.33 cup hot water
  • 180 g dark chocolate (semi-sweet), finely chopped
  • 180 g dark chocolate (semi-sweet), finely chopped
  • 180 g dark chocolate (semi-sweet), finely chopped
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.75 cup heavy cream
  • 0.66 cup cold heavy cream
  • 0.66 cup cold heavy cream
  • 0.66 cup cold heavy cream
  • 50 g cream cheese, softened
  • 50 g cream cheese, softened
  • 50 g cream cheese, softened
  • 2 tbsp superfine sugar
  • 2 tbsp superfine sugar
  • 2 tbsp superfine sugar
  • 1 tsp vanilla extract (for cream)
  • 1 tsp vanilla extract (for cream)
  • 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.