Rosie’s Recipes: Nothin’ Says Lovin’ … Like Chocolate

By on February 10, 2021

(Rosie Hawthorne)

By Rosie Hawthorne

For those of you who celebrate Valentine’s Day, I’ve got the perfect chocolate confection for you. For those of you who don’t celebrate Valentine’s Day, I’ve got the perfect chocolate confection for you.  Either way, I’ve got you covered.  Deliciously so.

My culinary offering for February is the chocolate cupcake. Not just any chocolate cupcake, mind you, but the ultimate chocolate cupcake. It’s triple chocolate decadence, featuring an intense chocolate cake base, a chocolate ganache, truffle-like center, and a creamy, rich chocolate meringue frosting.  It’s chocolate nirvana – perfect for special occasions and even if it’s not a special occasion, these cupcakes will make it special.

Triple Chocolate Cupcakes

Ganache Filling
  • 2 ounces bittersweet chocolate chips
  • ¼ cup heavy cream
  • 1 TB confectioner’s sugar

For the filling:  Microwave chocolate, cream, and sugar in small bowl about 30 seconds.  Whisk until creamy, then transfer bowl to refrigerator and let sit until just chilled – about 30 minutes.

  • 3 oz. bittersweet chocolate chips
  • ⅓ cup (1 oz.) Dutch-processed cocoa
  • ¾ cup brewed coffee, hot
  • ¾ cup (4 ⅛ oz.) bread flour
  • ¾ cup (5 ¼ oz.) sugar
  • ½ tsp salt
  • ½ tsp baking soda
  • 6 TB vegetable oil
  • 2 large eggs
  • 2 tsp white vinegar
  • 1 TB vanilla extract
For the Cupcakes:

Heat oven to 350°.

Line a 12-cup muffin pan with paper or foil liners.


Place chocolate and cocoa in medium bowl.

Pour coffee over mixture and let sit, covered, for 5 minutes.

Whisk mixture until smooth, then transfer to refrigerator to cool completely, about 20 minutes.


Whisk flour, sugar, salt, and soda together in medium bowl.

Whisk oil, eggs, vinegar, and vanilla into cooled chocolate mixture until smooth.

Add flour mixture and whisk until smooth.


Divide batter evenly among prepared muffin cups and place 1 slightly rounded teaspoon of ganache on top of each.  Bake about 17 minutes until just set.  Cool in muffin tin on wire rack about 10 minutes.  Lift cupcakes from tin, set on wire rack, and cool completely before frosting, about 1 hour.


Generously slather chocolate frosting over each cupcake.


Chocolate Frosting
  • ½ cup (2 ⅓ oz.) sugar
  • 2 large egg whites
  • pinch salt
  • 12 TB unsalted butter, cut into 12 pieces, softened
  • 6 oz. bittersweet chocolate, melted and cooled
  • 2 tsp vanilla extract

Combine sugar, egg whites, and salt in bowl of stand mixer and set bowl over saucepan filled with 1 inch barely simmering water.  Whisking gently and constantly, heat mixture until slightly thickened and foamy and it registers 150°, about 5 minutes.

Fit stand mixer with whisk and whip mixture on medium speed until slightly cooled, about 2 minutes.  Add butter, 1 piece at a time, whisking until smooth and creamy.  Next, add cooled melted chocolate and vanilla.  Mix until combined.  Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping down beater and sides of bowl.

Rosie Notes: 
  • The recipe calls for bread flour, not all-purpose flour. Bread flour has a higher protein content, allowing the gluten network to form, which is what gives baked goods more structure.  In other words, your cupcake will be firmer and have a less crumbly texture.
  • Dutch-process cocoa powder, as opposed to regular cocoa powder, is called for. Dutch-processed cocoa differs from regular cocoa in that the beans have been treated with an alkali solution during roasting which neutralizes their acidity and gives you a deeper, richer chocolate flavor and a darker, fudgier cake.
  • Be sure you chill the ganache batter adequately. This is what gives you that lovely tunnel of fudge in the center.
  • When baking, for better accuracy, I go by weight, not volume, so if you have a scale, use it.
  • Use good quality chocolate, not a generic brand. I use Ghirardelli.


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