Decadent Bittersweet Chocolate Ganache Cupcakes

1. Prepare Ganache Filling

Microwave the chopped bittersweet chocolate, heavy cream, and confectioners' sugar in a medium bowl for about 30 seconds. Whisk the mixture until it’s smooth and then refrigerate it for no longer than 30 minutes to let it firm up.

2. Preheat Oven and Prepare Muffin Tin

Adjust your oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with paper or foil liners.

3. Melt Chocolate for Cupcakes

In a medium heatproof bowl, place the finely chopped chocolate and cocoa powder. Pour the hot brewed coffee over them, cover the bowl, and let it sit for about 5 minutes. After 5 minutes, whisk the mixture until it’s smooth and then refrigerate it for approximately 20 minutes to cool.

4. Combine Dry Ingredients

While the chocolate mixture cools, whisk together the bread flour, granulated sugar, salt, and baking soda in another medium bowl.

5. Mix Wet Ingredients

Once the chocolate mixture has cooled, whisk in the vegetable oil, eggs, vinegar, and vanilla extract until everything is well combined.

6. Combine Wet and Dry Ingredients

Add the flour mixture to the chocolate mixture and whisk until the batter is smooth and free of lumps.

7. Fill Muffin Cups and Add Ganache

Divide the batter evenly among the prepared muffin cups, filling each about halfway. Place a slightly rounded teaspoon of the ganache filling on top of the batter in each cup.

8. Bake Cupcakes

Bake the cupcakes in the preheated oven for 17 to 19 minutes, or until a toothpick inserted into the center (avoiding the ganache) comes out clean.

9. Cool Cupcakes

Let the cupcakes cool in the muffin tin on a wire rack for about 10 minutes. Then, lift them from the tin and let them cool completely on the wire rack, which should take about an hour.

10. Frost Cupcakes

Once the cupcakes are completely cool, spread 2 to 3 tablespoons of your favorite frosting on each one.