CHOCOLATE CUPCAKES

Ramai yang bertanya tentang chocolate cupcakes yang sedap..sebenarnya saya telah mencuba banyak resipi chocolate cupcakes tapi yang serasi dan sesuai dengan saya ialah resipi dai Brown Eye Baker - http://www.browneyedbaker.com/ 

Keknya lembut dan moist. memang sedap. Untuk fostingnya saya guna chocolate frosting biasa..resipi frosting yang disediakan oleh bown eye baker saya cuba buat tapi tak menjadi. Apa pun chocolate butter cream pun sudah memadai

  CHOCOLATE CUPCAKES

Adapted from - http://www.browneyedbaker.com/

For the Cupcakes:
3 ounces bittersweet chocolate, finely chopped
⅓ cup Dutch-processed cocoa powder
¾ cup hot coffee
¾ cup bread flour
¾ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
6 tablespoons vegetable oil
2 eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the Frosting:
1¼ cups unsalted butter, at room temperature
1 cup powdered sugar
¾ cup Dutch-processed cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled

DIRECTIONS:

Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size muffin pan with liners. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Refrigerate mixture for 20 minutes.

Meanwhile, whisk together the flour, sugar, salt and baking soda in a medium bowl; set aside.

Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate mixture until smooth. Add the flour mixture and whisk until smooth.

Divide the batter evenly between the muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until the cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes in the pan on a wire rack for 10 minutes, then remove the cupcakes from the pan and place on the wire rack to cool completely, about 1 hour.

Make the Frosting: In a food processor, process the butter, sugar, cocoa powder and salt until smooth, about 30 seconds, scraping the sides of the bowl as needed. Add the corn syrup and vanilla extract and process until just combined, 5 to 10 seconds. Scrape the sides of the bowl, then add the chocolate and pulse until smooth and creamy, 10 to 15 one-second pulses. Frost the cupcakes as desired. The frosted cupcakes can be kept in an airtight container at room temperature for up to 3 days.

Notes:

• The ganache filling can be omitted it if you'd like a more traditional chocolate cupcake.
• The frosting can be kept at room temperature for up to 3 hours before using, or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
• I used the Ateco #823 decorating tip for piping the frosting.