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I don’t usually find myself baking up cupcakes for the fun of it, but I will gladly make them for those who love them. This post is an impromptu recipe for chocolate cupcakes filled with cream and glazed with chocolate. The chocolate glaze part of this recipe is a secret creation that works better than the standard ganache most of us glaze desserts with. This chocolate glaze remains glossy and supple even right out of the fridge.


Chocolate Cupcakes

2 ¼ cups all-purpose flour

2 ¼ cups granular sugar

¾ cup cocoa powder, sifted

1 ½ teaspoons baking soda

¾ teaspoon fine sea salt

¾ teaspoon ground ginger

¼ rounded teaspoon baking powder

a few grates of nutmeg

1 ½ cups hot water

2 Tablespoons espresso powder

¾ cup vegetable oil

1 Tablespoon white vinegar

1 ½ teaspoons vanilla extract

3 eggs

preparing the batter:

1. Whisk together flour, sugar, cocoa powder, baking soda, sea salt, ginger, nutmeg and baking powder.

2. Make a well in the center of the dry mixture.

3. Add vegetable oil, vanilla and eggs.

4. Combine hot water with espresso powder.

5. Whisk until a smooth batter forms; gradually adding in the espresso.

filling the cups:

1. Place 2-#40 scoops of batter in each cup.

2. Bake one pan at a time in a 350°F oven for 20 minutes.

3. Cupcakes are done when a toothpick inserted comes out clean.

4. Cool for 10-15 minutes in pan then transfer to a wire rack.

Once the cupcakes are cool, cut a hole in the center of each as if you were coring a tomato. Next, scoop out a little more cake with a melon baller. Set cupcakes aside and prepare the crème chantilly.


Crème Chantilly

1 ½ cups heacy cream

¼ cup sugar

Crème Chantilly is a fancy French name for sweetened whipped cream. Place both ingredients in a bowl and beat until cream has formed stiff peaks. Fill a pastry bag fitted with a large round tip with whipped cream. Pipe enough whipped cream so that it over fills the tops of the cupcakes. Remove the excess cream using a spatula recreating a smooth top, chill.

Chocolate Glaze

½ cup cream

½ cup granular sugar

2 Tablespoons butter, unsalted

1 teaspoon honey

½ cup Dutched cocoa powder, sifted

½ teaspoon vanilla extract

Heat cream, sugar, butter and honey in a small sauce pan until melted and warm. Whisk in cocoa powder and vanilla extract until smooth, strain through a fine mesh sieve.

To glaze the cupcakes, dip each one face down until chocolate glaze touches the baking cups. Allow excess to drip off for a moment and invert back onto a sheet tray. Repeat with all cupcakes and chill until chocolate glaze sets. Repeat process one more time for a nice even coat. The process is repeated because the first coat may melt some of the cream filling and show through. Chill cupcakes again.

Melt 2 ounces of white chocolate and fill a pastry bag fitted with a fine round tip. Simply sweep the tip over the cupcakes back and forth. The tip should remain a half inch above the cupcakes.

These cupcakes are best served at room temperature. Take them out of the refrigerator one to two hours before serving. Delicious!

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