done17It’s been a while since I posted something sweet and chocolaty so this recipe is for cupcakes that are filled and covered with chocolate from the top to bottom. I made them in a small cupcake form so whenever you eat one you will feel less guilty about the calories and sugar rush. Those tiny cupcakes just make a perfect teaser for your sweet tooth. They are not overwhelming and provide the ultimate amount of chocolate that we all sometimes need.
When I first saw this recipe on America’s Test Kitchen I thought it was insane and a little too much of chocolate in chocolate. I know it sounds wrong and there is no such thing as too much chocolate… but I’m not a huge fan of super sweet stuff and the amount of chocolate just looked humongous. However, you should try making it and judge for yourself. I definitely am a big fan of this recipe and will confess that these cupcakes have some adequate amount of sweetness and chocolate.

Preparation:  20 minutes (makes 20 small cupcakes or 12 regular size cupcakes)
Baking: 20 minutes
Resting time: 1h 30 minutes
Decorating: 10 minutes
Calories: 200 for one small cupcake (335 for one regular size cupcake)

Ingredients for cupcakes
3 oz/85g of bittersweet chocolate, chopped
1/3 cup of coco powder
¾ cup of instant coffee (2 tablespoons for a cup of hot water)
¾ cup of bread flour
¾ cup of sugar
½ teaspoon of salt
½ teaspoon of baking soda
6 tablespoons of canola oil
2 large eggs
1 teaspoon of white vinegar
1 teaspoon of vanilla extract

Ingredients for ganache filling
2 oz/55g of bittersweet chocolate, chopped
¼ cup of heavy cream
1 tablespoon of icing sugar

Ingredients for chocolate frosting
1/3 cup of sugar
2 large egg whites
12 tablespoons of unsalted butter (1 ½ stick), room temperature/soft
6 oz/170g bittersweet chocolate, melted in microwave
½ teaspoon of vanilla extract
Pinch of salt

Ganache Filling:
Put the chopped chocolate, icing sugar and heavy cream in a microwaveable bowl. Microwave it for 30-45 seconds. Whisk until smooth and put it in a refrigerator for 20 minutes.
Meanwhile, prepare the cupcake dough.

kolaz coco
Put the chopped chocolate and coco powder in a heatproof bowl.  Brew the coffee and pour the hot coffee over the chocolate mixture. Cover it with a plate or lid and let it sit for 5 minutes. Whisk the mixture and transfer it to the refrigerator to cool for about 20 minutes.

kolaz dough ingredients
In a separate bowl, add the bread flour and sugar. Whisk it with salt and baking soda. Add the canola oil, eggs, vinegar and vanilla extract and whisk it all together. Transfer that mixture into the cooled chocolate mixture. Add the flour and mix it all together with the whisk.
Preheat the oven to 350F/175C and put the rack in the middle position. Prepare the muffin tin and put the muffin papers inside each muffin pot.
kolaz filling muffins
Using an ice cream scoop, divide the batter evenly among prepared muffin cups.

filling ganache3
If you have some extra mixture, simply fill more muffin tins. I ended up having 20 little cupcakes and 2 regular size cupcakes.
On top of each muffin put a teaspoon of the ganache filling.
Bake the cupcakes for 17 minutes. The large muffins will bake for 20 minutes.
Take them out and let them cool down for at least 10 minutes before you put the icing on top of them. Take them out of the tin and let them cool completely for another 30 minutes.

Merengue Chocolate Frosting:
Cut the butter and let it soften on counter. Put the chopped chocolate into a microwave and melt it for 30-45 seconds. Since all microwaves are different in speed you might need to check it and then add 10-15 more seconds until you see the chocolate melted.
Prepare a small sauce pan and heatproof bowl. Put some water in the sauce pan and bring it to boil. Make sure that the bowl doesn’t touch the water when you put it on top of the pan. Whisk the eggs, sugar and salt together and set it over the saucepan with boiling water. Whisk it constantly as if you were trying to make a meringue for 3 minutes.
kolaz meringue
Then transfer the mixture into the mixer and whisk it on medium speed for 2 minutes until it is thick and fluffy.
I really like that idea of heating the egg whites because it’s a perfect way to make sure that you kill any bacteria that was in a raw egg white.
Start adding the soft butter piece by piece until smooth and creamy. Once all the butter is incorporated, start adding the melted chocolate. At the end add the vanilla extract.
kolaz piping
Transfer the frosting into a piping bag or use a spatula to place the frosting on each muffin.

If the frosting seems too soft put it into a fridge to cool it down.




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