By Rosie Hawthorne on February 10, 2021
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.
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.
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.
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.
For any culinary questions, feel free to e-mail me at RosieHawthorne@gmail.com. Bon appétit! For more Rosie’s Recipes on the Outer Banks Voice click here