Chocolate Cupcakes

Name: Chocolate Cupcakes
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 16 cupcakes, approximately
Ingredients: 1 1/2 cups (375 ml) unbleached all-purpose flour; 1/3 cup (75 ml) cocoa powder, sifted; 2 teaspoons (10 ml) baking powder; 1/4 teaspoon (1 ml) salt; 2 oz (55 g) dark chocolate, coarsely chopped; 1/4 cup (60 ml) unsalted butter, cut into cubes; 1/2 cup (125 ml) milk; 1 teaspoon (5 ml) white vinegar; 1 egg; 1 cup (250 ml) sugar; 8 oz (225 g) dark chocolate, coarsely chopped; 3/4 cup (180 ml) 35% cream; 3 tablespoons (45 ml) light corn syrup

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Preparation 30 MIN

Cooking 22 MIN

Cooling 1 H
Makes 16 cupcakes, approximately
Freezes

Ingredients
Preparation

Ingredients

Cupcakes

1 1/2 cups (375 ml) unbleached all-purpose flour
1/3 cup (75 ml) cocoa powder, sifted
2 teaspoons (10 ml) baking powder
1/4 teaspoon (1 ml) salt
2 oz (55 g) dark chocolate, coarsely chopped
1/4 cup (60 ml) unsalted butter, cut into cubes
1/2 cup (125 ml) milk
1 teaspoon (5 ml) white vinegar
1 egg
1 cup (250 ml) sugar

8 oz (225 g) dark chocolate, coarsely chopped
3/4 cup (180 ml) 35% cream
3 tablespoons (45 ml) light corn syrup

Preparation

Cupcakes

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 16 muffin cups with paper or silicone liners. Set aside.
In a bowl, combine flour, cocoa powder, baking powder and salt. Set aside.
In another bowl over a double boiler or in the microwave oven, melt chocolate and butter. Remove bowl from the double boiler. Let cool.
In a measuring cup, combine milk and vinegar. Set aside.
In a bowl, beat egg and sugar until the mixture lightens. Add cooled chocolate mixture and combine well. Add dry ingredients alternately with the milk mixture until smooth.
With a 60 ml (¼ cup) ice cream scoop, spoon batter into cups. Bake for about 22 minutes or until a toothpick inserted in the centre of a cupcake comes out clean. Cool on a wire rack.

Ganache

Place chocolate in a bowl. Set aside.
In a small saucepan or in the microwave oven, bring cream and corn syrup to a boil. Pour over chocolate. Let melt for 1 minute without stirring.
With a whisk or spatula, combine until smooth. Refrigerate for 45 minutes, stirring regularly, or until spreadable. Warm for a few seconds in the microwave oven, if necessary.
With an offset spatula or pastry bag fitted with a plain or fluted tip, frost cooled cupcakes.