Decadent Bittersweet Chocolate Cupcakes with Silky Ganache Core

1. Prepare Ganache Filling

Heat the heavy cream in a small saucepan until it just starts to simmer. Pour the hot cream over the chopped bittersweet chocolate in a bowl. Let it sit for a minute so the chocolate can soften. Stir until the mixture is smooth and glossy. Add the confectioners’ sugar and stir until fully incorporated. Refrigerate the ganache until it is firm enough to scoop.

2. Preheat Oven and Prepare Muffin Tin

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

3. Prepare Chocolate Mixture

In a heatproof bowl, combine the chopped bittersweet chocolate and cocoa powder. Pour the hot brewed coffee over the chocolate and cocoa mixture and let it sit for a few minutes to melt the chocolate. Whisk the mixture until it is smooth and set it aside to cool slightly.

4. Prepare Dry Ingredients

In a separate bowl, mix together the bread flour, granulated sugar, salt, and baking soda.

5. Prepare Wet Ingredients

In another bowl, whisk together the vegetable oil, eggs, distilled white vinegar, and vanilla extract. Once the chocolate mixture has cooled slightly, add it to the wet ingredient mixture and whisk well to combine.

6. Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and stir until the batter is smooth and well combined.

7. Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Take the chilled ganache from the refrigerator and place a small dollop on top of the batter in each cupcake liner. The ganache will melt into the center of the cupcakes as they bake, creating a luscious core.

8. Bake Cupcakes

Bake the cupcakes in the preheated oven for about 18-20 minutes, or until the tops are firm to the touch. Allow the cupcakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.