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, room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract
Creamy Chocolate Frosting
1/3 cup granulated sugar
2 large egg whites, room temperature
Pinch table salt
12 tbs (1 1/2 sticks) unsalted butter, softened and cut into 1 tbs pieces
6 oz bittersweet chocolate, melted and cooled
1/2 tsp 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; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees.
Line standard-size muffin pan (cups have ½-cup capacity) with 12 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.
Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth.
Add flour mixture and whisk until smooth.
Divide batter evenly among 12 muffin pan cups (this mixture is runny, so I pour it out of a measuring cup)
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. Do not overcook.
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 – at least 1 hour.
FOR CHOCOLATE FROSTING
Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water.
Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2-3 minutes.
Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1-2 minutes.
Add butter, 1 piece at a time, until smooth and creamy.
Once all butter is added, add cooled and melted chocolate and vanilla; mix until combined.
Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
Chill until spreading consistency (especially if you want to pipe icing)
I keep iced cupcakes covered in refrigerator.
(Adapted from America’s Test Kitchen)