Velvety Chocolate Truffle Cupcakes

1. Make Ganache Filling

In a mixing bowl, combine the chopped bittersweet chocolate, heavy cream, and confectioners' sugar. Heat them until the chocolate melts and the mixture is smooth. Let it rest for a minute, then refrigerate for about 30 minutes until it thickens.

2. Preheat Oven

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper or foil cupcake liners.

3. Prepare Chocolate Mixture

In a mixing bowl, combine the hot brewed coffee, Dutch-processed cocoa powder, and chopped bittersweet chocolate. Stir until everything is melted and smooth, then set it aside to cool slightly.

4. Combine Dry Ingredients

In another bowl, whisk together the bread flour, granulated sugar, salt, and baking soda.

5. Combine Wet Ingredients

In a separate bowl, whisk the vegetable oil, eggs, distilled white vinegar, and vanilla extract until well combined.

6. Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and mix until the batter is smooth and lump-free.

7. Fill Cupcake Liners

Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Add a spoonful of the chilled ganache to the center of each cupcake.

8. Bake Cupcakes

Bake the cupcakes in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

9. Prepare Frosting

In a double boiler, whisk together the granulated sugar, egg whites, and a pinch of salt until the sugar dissolves and the mixture is warm. Transfer the mixture to a mixing bowl and whip it until it forms stiff peaks. Gradually add the softened butter, one piece at a time, beating until smooth. Finally, fold in the melted and cooled bittersweet chocolate and vanilla extract.

10. Frost Cupcakes

Once the cupcakes are completely cool, frost them with the prepared frosting using an offset spatula or a piping bag.