Recipe: Chocolate Chocolate Cupcakes (chocolate cupcakes with chocolate ganache frosting)

CHOCOLATE CHOCOLATE CUPCAKES

"Stephanie Hersch made cupcakes over and over while developing this recipe for our chocolate. Stephanie is known for making very elaborate cakes; here she has simplified the steps so even non-bakers will have no trouble. Ideal for a child's birthday party, these cupcakes will please both adults and children."

FOR THE FROSTING:
1 cup heavy cream
8 ounces 62 percent semisweet chocolate, coarsely chopped
FOR THE CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
10 tablespoons (5 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
1 large egg
3/4 cup whole milk

TO MAKE THE FROSTING:
In a small saucepan, heat the cream over medium-low heat, until it just begins to simmer. Add the chocolate and whisk until the chocolate has melted completely and the mixture is smooth. Transfer to a small bowl and let cool for about 2 hours, or until the ganache has thickened enough to frost the cupcakes. If you'd like it to thicken faster, place the ganache in the refrigerator. The ganache will thicken around the edges first, so be sure to stir it every 5 minutes once it has begun to set. Remove it as soon as it has thickened or warm to room temperature and stir.

TO MAKE THE CUPCAKES:
Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line 12 muffin cups (3/4-cup capacity) with paper liners.

Stir together the flour and cocoa powder in a small bowl, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, baking soda, baking powder and salt and beat on medium speed for about 5 minutes, or until pale, light and fluffy. Scrape down the sides and bottom of the bowl as necessary.

Add the egg and beat until incorporated. Add the flour mixture and milk alternately in two batches each, scraping down the bowl as necessary. Continue mixing until the batter is uniform in color. Fill the muffin cups about two-thirds full.

Bake for 15 to 20 minutes, or until the cupcakes spring back slightly when pressed in the center. Let cool for 10 minutes in the pan on a cooling rack, then remove and allow to cool completely on the rack.

TO FROST THE CUPCAKES:
Once the frosting has thickened, dip the top of each cupcake in it and then twist as you lift it out, or spread a small amount of frosting on top of each cupcake. If the frosting becomes too firm to spread, warm it slightly in a microwave or over a double boiler, stirring gently.

Makes 12 cupcakes
Source: The Essence of Chocolate by Robert Steinberg and John Scharffenberger, Scharffen Berger Chocolate Maker founders