Ingredients
Scale
- 3.5 oz dark chocolate, finely chopped
- â…“ cup unsweetened cocoa powder
- ¾ cup strong coffee, hot
- ¾ cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons distilled white vinegar
- 2 teaspoons vanilla extract
- 2.5 oz milk chocolate, finely chopped
- ¾ cup heavy cream (for filling)
- 5 oz dark chocolate, finely chopped (for ganache)
- ¾ cup heavy cream (for ganache)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Combine dark chocolate and cocoa powder in a bowl and pour hot coffee over them; let it sit covered to melt.
- Whisk the dry ingredients together: flour, sugar, salt, and baking soda.
- After cooling the chocolate mixture, mix in oil, eggs, vinegar, and vanilla until smooth.
- Gently fold in the dry ingredients with the chocolate mixture.
- Distribute the batter into liners, filling them two-thirds full.
- Top each batter with a teaspoon of chilled milk chocolate filling.
- Bake for 17-20 minutes; cool in the tin for a few minutes before transferring to a wire rack.
- Prepare the ganache by mixing chopped dark chocolate with hot cream, then whip it to a fluffy consistency for frosting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure eggs are at room temperature for better mixing.
Do not overbake to maintain moistness.
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Sugar: 18
- Sodium: 180
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
- Cholesterol: 50