55% would make again
24 Servings
Prep: 1 hour + chilling Bake: 20 min. + cooling
Ingredients
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil
FILLING:
8 ounces bittersweet chocolate, chopped
3 tablespoons sugar
4 tablespoons strong brewed coffee, divided
3 egg yolks, beaten
2 tablespoons thawed orange juice concentrate
2 tablespoons chocolate hazelnut spread
1 tablespoon heavy whipping cream
1-1/2 cups whipped topping
GANACHE:
4 ounces bittersweet chocolate, chopped
2 ounces white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2-1/2 teaspoons corn syrup, divided
Paste food coloring of your choice
- In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Meanwhile, in a double boiler or metal bowl over simmering water, constantly stir the chocolate, sugar and 3 tablespoons coffee until smooth. Remove from the heat (mixture will be thick). Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160°.
- Divide mixture among three small bowls. Into one bowl, stir orange juice concentrate. Stir hazelnut spread and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.
- Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with one filling flavor. Push the tip through the bottoms of the paper liners to fill eight cupcakes. Repeat with remaining fillings and cupcakes.
- For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Whisk chocolate mixtures until smooth.
- Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.
- Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired; pipe designs over tops. Refrigerate until set. Store in an airtight container in the refrigerator. Yield: 2 dozen.
To quickly frost the cupcakes, place ganache in a shallow glass bowl. Dip the top of each cupcake into the ganache, twist slightly and lift up. See photo
Editor's Note: Look for chocolate hazelnut spread in the peanut butter section.
Nutrition Facts:
- 1 cupcake equals 285 calories, 18 g fat (7 g saturated fat), 64 mg cholesterol, 182 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.
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