Chocolate Ganache Cupcakes

Name: Chocolate Ganache Cupcakes
Ingredients: ::cupcakes::; 1 cup all-purpose flour; 6 tablespoons natural unsweetened cocoa [not Dutch-process]; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 8 tablespoons unsalted butter, softened [1 stick]; 1 cup sugar; 2 large whole eggs, at room temperature; 1 large egg yolk, at room temperature; 1/2 teaspoon vanilla extract; 1/2 cup water; ::ganache::; 8 ounces semisweet chocolate, finely chopped; 3/4 cup heavy cream; optional flavoring:: coffee liqueur, framboise, rum, grand marnier

16 ingredients

1 steps

Ingredients

::cupcakes::
1 cup all-purpose flour
6 tablespoons natural unsweetened cocoa [not Dutch-process]
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, softened [1 stick]
1 cup sugar
2 large whole eggs, at room temperature
1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
1/2 cup water
::ganache::
8 ounces semisweet chocolate, finely chopped
3/4 cup heavy cream
optional flavoring:: coffee liqueur, framboise, rum, grand marnier

Directions

1

{"0":"PREHEAT the oven to 350 degrees.","2":"LINE a muffin tin pan with paper liners [makes 12].","4":"WHISK the flour with the cocoa powder, baking soda, baking powder, and salt.","6":"BEAT the butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase the speed to medium-high and gradually add the sugar. Beat until light and smooth, about 5 minutes. Reduce the speed to medium-low and beat in the whole eggs and yolk, one at a time, incorporating each fully before adding the next. Beat in the vanilla. Scrape down the sides of the bowl.","8":"BRING water just to a boil in a small saucepan and remove from the heat. With the mixer at low speed, beat the flour mixture into the butter mixture in 4 additions. Drizzle in the hot water, about 2 tablespoons at a time, and mix briefly to make a smooth batter. Scoop the batter into the paper liners, filling them 2\/3 full.","10":"BAKE until the centers of the cupcakes spring back when pressed gently, about 20 minutes. Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely before frosting.","12":"FOR THE GANACHE, put the chocolate in a medium heatproof bowl. In a small saucepan, bring cream to a boil. Pour the cream over chocolate and shake the bowl gently so cream settles around the chocolate. Set mixture aside until chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Stir in one of the flavorings, if desired.","14":"DIP the tops of the cooled cupcakes into the frosting. Let cakes stand on rack until frosting is completely set."}