The original recipe below yields close to 32 cupcakes, so if you aren't looking to bring these to a bake sale or a large function, I'd recommend halving the recipe. I halved every component and got 17 cupcakes with no leftover ganache or frosting. Ok, ok, I gave Addison about 3 spoonfuls of frosting, so maybe there was a little bit left over...
I gave these to some friends, and the cupcakes received rave reviews. My husband even gave them an A+, which isn't something he does very often.
Enjoy these perfectly chocolately cupcakes!
- ¾ cup unsweetened Dutch-process cocoa powder
- ¾ cup hot water
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1¼ tsp. coarse salt
- 1½ cups (3 sticks) unsalted butter
- 2¼ cups sugar
- 4 large eggs, at room temperature
- 4 tsp. vanilla extract
- 1 cup sour cream, at room temperature
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup plus 2 tbsp. heavy cream
- 4 TBSP unsalted butter, cut into 4 pieces, at room temperature
- 14 oz. bittersweet chocolate, finely chopped
- 9 oz. cream cheese, at room temperature
- 9 TBSP. unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 6 TBSP unsweetened Dutch-process cocoa powder
- Pinch of salt
- 1 cup plus 2 TBSP sour cream
For the cupcakes: Preheat the oven to 350˚ F. Line your cupcake pans with cupcake liners. In a small bowl, whisk together the cocoa powder and hot water until smooth and set aside. In a separate medium bowl, mix together the flour, baking soda, baking powder, and salt; set aside.
In a medium saucepan over medium heat, combine the butter and the sugar. Stir occasionally to combine until the butter is melted. Turn off the heat, remove the butter mixture from the stove and transfer to the bowl of an electric mixer fitted with the paddle attachment. Beat the butter and sugar mixture on medium-low speed for about 4-5 minutes until the mixture is cooled. Add the eggs, one at a time and beat well after each addition. Add in the vanilla and cocoa mixture and mix until well incorporated. Turn the mixer to low and alternately add the dry ingredients and sour cream in two batches, starting with the dry ingredients. Beat just until combined.
Distribute the batter evenly among the prepared cupcake liners and fill them about ¾ of the way full. Bake for 9-10 minutes and rotate the pans. Then bake for another 9-10 minutes or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For the ganache: Put the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a boil. Once the cream boils, immediately remove it from the heat and pour over the chopped chocolate. Let it stand for about 1 minute. With a whisk or spatula, gently stir the chocolate and cream together. After the ganache becomes smooth and silky looking, whisk in the butter 1 piece at a time until fully incorporated. Transfer the bowl to the freezer or refrigerator to chill. Whisk the mixture every 5-10 minutes in order to help it cool evenly. Once the mixture is slightly thickened and no longer runny, you can use the ganache to fill the cupcakes.
To assemble the cupcakes: Using a small paring knife, cut a cone out of the center of each cupcake. You can either remove these extra cake bits completely (and save them for a snack) or throw them out. Alternately, you can cut off the pointed end of the cone and keep the "caps" to cover the ganache filling. Using a spoon, drop the ganache into the center of each cupcake and cover the hole with the cap.
To make the frosting: Melt the chocolate in a heat-proof bowl set over a pot of simmering water (I heated mine up in the microwave in 30 second increments). Let it cool until the chocolate is barely warm to the touch. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes. Slowly add in the powdered sugar, cocoa powder and salt. Add in the melted but cooled chocolate and the sour cream. Keep beating until the mixture is smooth and free from lumps.
Yield: I halved the recipe and got 17 cupcakes. I also halved the ganache and frosting and had just enough to fill and top the 17 cupcakes. No leftovers!
Source: Annie's Eats; cupcakes originally from Martha Stewart's Cupcakes and ganache from Baking: From My Home to Yours by Dorie Greenspan