Decadent Coffee-Infused Chocolate Cupcakes with Silky Ganache Centers

1. Prepare the Filling

Microwave the chopped chocolate, heavy cream, and confectioners’ sugar for about 30 seconds, just until the chocolate starts to melt. Whisk the mixture until it is smooth and glossy, then refrigerate it for 30 minutes so it thickens up to a scoopable consistency.

2. Preheat the Oven and Prepare the Chocolate Mixture

Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with cupcake liners. While the oven is heating, combine the chopped chocolate and cocoa powder in a bowl. Pour the hot coffee over this mixture, cover it, and let it sit for 5 minutes. Once the time is up, whisk it until you have a smooth, lump-free chocolate mixture, then let it cool in the refrigerator for 20 minutes.

3. Mix Dry Ingredients

In a separate bowl, whisk together the bread flour, granulated sugar, salt, and baking soda. This ensures your dry ingredients are evenly distributed.

4. Combine Wet and Dry Ingredients

In another bowl, combine the cooled chocolate mixture with the vegetable oil, eggs, vinegar, and vanilla extract. Whisk until you have a uniform batter that is smooth and glossy.

5. Combine All Ingredients

Gradually add the dry ingredients to the wet mixture, whisking until you have a smooth batter with no lumps.

6. Fill Muffin Cups and Add Ganache

Using an ice cream scoop or a large spoon, divide the batter evenly among the prepared muffin cups. Each cup should be about two-thirds full. Then, place a teaspoon of the chilled ganache filling on top of the batter in each cup.

7. Bake the Cupcakes

Bake the cupcakes in the preheated oven for 17 to 19 minutes, until they are just firm to the touch. Let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely for about an hour.

8. Frost the Cupcakes

Finally, frost each cooled cupcake with 2 to 3 tablespoons of your favorite frosting, and enjoy the rich, coffee-infused chocolate flavor with every decadent bite.