Ruger Dachshunds

Makes 12 cupcakes.   Published May 1, 2010.   From Cook's Illustrated.

Use a high quality bittersweet or semisweet chocolate for this recipe, such as one of the test kitchen's favorite baking chocolates, Callebaut Intense Dark Chocolate L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar. Though we highly recommend the ganache filling, you can omit it for a more traditional cupcake. The cupcakes can be made up to 24 hours in advance and stored unfrosted in an airtight container. For fun, simple techniques for decorating cupcakes, see Decorating Cupcakes below.

*I used 70% Guanaja Feves Valrhona.  I also accidently left the dutch process cocoa out my first try (whoops!), but I am not sure MORE chocolate flavor was needed.  I think the dutch process cocoa would have made an even more tender crumb (more chocolate tends to cancel out the protein in the bread flour), but I am not sure that would have worked at altitude.  I did add a titch of bread flour to compensate for the altitude.  I also would not sub for bread flour in this recipe.  The extra protein in the bread flour is very important!  I used King Arthur Flour Bread Flour.

Ingredients

Batter Ready to Go in The Oven

Instructions

1. 1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.

2. 2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.

3. 3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.

4. 4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.

5. 5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.

Technique

Inner Secret: Super Chocolaty Cupcakes

CHOCOLATE, INSIDE AND OUT
After packing lots of chocolate into the batter, we raised the bar one notch high by filling the cupcake with a dollop of trufflelike ganache

Creamy Chocolate Frosting

Makes about 2 1/4 cups.   Published May 1, 2010.   From Cook's Illustrated.

*I do not have a stand mixer.  I made this using a hand mixer with the whip beater.

Cool the chocolate to between 85 and 100 degrees before adding it to the frosting. If the frosting seems too soft after adding the chocolate, chill it briefly in the refrigerator and then rewhip it until creamy. The frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.

Ingredients

1/3	cup (2 1/3 ounces) granulated sugar
2	large egg whites
	Pinch table salt
12	tablespoons (1 1/2 sticks) unsalted butter , softened and cut into 1-tablespoon pieces
6	ounces bittersweet chocolate , melted and cooled (see note)
1/2	teaspoon vanilla extract

Instructions

1. 1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.

2. 2. Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes. Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.

Step-by-Step

Keys to Meringue-Style Buttercream
Whereas uncooked frostings tend to be greasy and grainy, our Swiss meringue buttercream gets its satiny-smooth texture from whisking the egg whites and sugar in a double boiler, then whipping the mixture with softened butter.

1. Whisk egg white mixture until foamy and registers 150 degrees on instant-read thermometer

2. Beat mixture in stand mixer until slightly cooled, then slowly add softened butter.

3. Add cooled melted chocolate and vanilla, then whip until light and fluffy.

Decorating Flat-Topped Cupcakes

1. Place 2 to 3 tablespoons of frosting on each cupcake, forming a thick layer. Using a small offset spatula, spread to create a flat top.

2. Using the spatula, smooth the edges of the frosting so they are flush with the sides of the cupcake. Reflatten the top as necessary.

3. Place a topping such as chopped nuts on a plate. Holding the cupcake at its base, gently roll the outer edges of the frosting in the topping.

Decorating Piped Cupcakes

1. Place the frosting in a pastry bag fitted with a 1/2-inch plain or star tip. Starting at the outside edge and working inward, pipe the frosting into a spiral.

2. Sprinkle lightly with a topping, if desired.