Ultimate Triple Chocolate Cupcakes by Adventures with Sugar.

Instructions

Chocolate Ganache

METHOD

1. Place the chocolate, cream and butter in a microwave safe bowl and heat.
2. Start with 30 seconds to get everything heated and nice and melted, then heat in 10 second bursts, stopping to stir and ensuring that the chocolate does not burn.
3. Once everything is melted and combined, set aside to cool at room temperature and thicken.
4. Depending on the length of cooling, you should be able to pipe this, or spread it on top of the cupcake.

Chocolate Cupcakes

METHOD

1. Preheat the oven to 180 degrees celcius. Line two, twelve cup cucpake tins with cupcake liners.
2. Add the chocolate to the hot coffee and stir to combine. Set aside.
3. Sift the flour, cornflour, cocoa powder, baking powder, bicarbonate of soda and salt into a bowl. Set aside.
4. Place the sugar, melted butter and oil in a bowl and whisk until incorporated. Do this by hand, no need for a beater.
5. Then add in the two JUMBO eggs and whisk each one if for 15 – 20 second each. Again, just use a hand whisk.
6. Stir in the vanilla.
7. Add the buttermilk and the yogurt to the slightly cooled coffee and chocolate mixture and stir to combine.
8. Alternating, add the wet ingredients with the dry ingredients. Start with the flour, followed by the coffee. Then flour, coffee and finally flour.
9. Bake for around 15 – 18 minutes or until a toothpick inserted comes out clean. Do not overbake them.

CHOCOLATE MOUSSE FILLING

METHOD

1. Once the cupcakes have completely cooled, use an apple corer or a cupcake corer to remove the centers. (You can try and scoop it out with a spoon, it just looks less neat).
2. Fill the centers with the mousse. A piping bag is the easiest to do this.
3. Pipe swirls of chocolate ganache onto the filled cupcakes.