INGREDIENTS

Chocolate Cupcakes

Yields 24 cupcakes

• 1/3 cup bittersweet chocolate, chopped
• 2/3 cup unsweetened cocoa powder
• 1 1/2 cups hot coffee
• 2 3/4 cups all purpose flour
• 1 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1 cup dark brown sugar
• 1/3 cup oil
• 1 cup mayonnaise 
• 2 eggs
• 1 teaspoon vanilla extract

Cream Filling

Yields 1 cup

• 1 large egg whites, room temperature
• 1/8 teaspoon cream of tartar
• 6 tablespoons granulated sugar
• 4 tablespoons light corn syrup
• pinch of salt
• 2 tablespoons water
• 3/4 teaspoon vanilla extract
• 1/3 cup unsalted butter, room temperature
• 1/3 cup powdered sugar

Genache

• Yield 0.75 cup
• 3/4 cups semi sweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1 Tablespoons unsalted butter, room temperature

DIRECTIONS

Chocolate Cupcake

1. Preheat oven to 325F.  Line each cup of the pan with a cupcake liner.  Set aside.
2. In a medium bowl, whisk together bittersweet chocolate, unsweetened cocoa powder and hot coffee.  Whisk until fully melted and no lumps remaining.
3. Sift together flour, baking soda, baking powder, salt, and sugar into a medium bowl, and set aside.
4. n an electric mixer fitted with the paddle attachment add sugar, brown sugar, oil mayonnaise, eggs and vanilla.  Mix on low to medium speed until fully combined.
5. Add one-third of the sifted dry mixture to the bowl, mix just to combine, then add half of the chocolate mixture and mix on low to medium speed until combined.  Scraping down bowl to insure no dry lumps remain on the bottom of the bowl.  Repeat until all of the dry and chocolate mixture has been added and mixture is lump free.
6. Portion batter into cupcake pan, approximately 1/4 cups per cupcake or two-thirds full. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cupcake springs back when pressed lightly in the center, about 20-25 minutes.
7. Transfer to a wire rack to cool.
8. Once fully cooled, remove center of cupcakes using a 1/2-inch round cookie cutter, cut out center of each cupcake. Or hollowing out the center with a paring knife.

Cream Filling

1. Combine granulated sugar, corn syrup, salt and water in a small saucepan.  Over medium heat, bring to a boil until mixture reaches 248 degrees F.
2. While sugar mixture is boiling, add the egg white and cream of tartar to a bowl of a stand mixer fitted with a whisk attachment.  Whip on medium speed until soft peaks form.
3. Once the sugar mixture reaches 248 degrees F, turn the egg whites in the mixer down to low speed, very slowly and carefully drizzle the syrup down the side of the mixer bowl.
4. Once all of the sugar mixture is added, increase the mixer speed to medium-high and beat until stiff, glossy peaks form and mixture has cooled.
5. IMPORTANT STEP: remove 1/4 cup of meringue at this point and place in a piping bag fitted with a small plain tip for piping swirls, #3 tip.
6. With remaining meringue left in mixer add vanilla, butter and powdered sugar on low speed.  Once powdered sugar is incorporated, turn the speed to high and whip until smooth.
7. Fit a pastry bag with a 1/2 inch plain tip, fill bag with cream filling.
8. Fill center of cupcakes to the top with cream filling.
9. Cover and place in refrigerator until ready to dip tops in ganache.

Genache

1. Place coarsely chopped chocolate in a heat proof bowl and set aside.
2. In a small saucepan over medium heat bring the heavy cream to a boil.
3. Pour heavy cream over chocolate and let stand for 2-3 minutes, until chocolate has softened.
4. Slowly whisk the mixture until smooth and add the room temperature butter.  Whisk until butter is melted and incorporated.
5. Use immediately to glaze cooled filled cupcakes by dipping the top side into the glaze, then allowing to set-up in the refrigerator for at least 15 minutes.
6. Once ganache is set, pipe the classic swirls on top.
7. Store in cool dark place in an airtight container at room temperature for up to 3 days.