Bite into this chocolate beauty to a creamy ganache center! A boiled chocolate icing with white icing swirl makes an appealing dessert.The boiled chocolate icing is a bit of work, but makes a nice topping.
Make the ganache filling first so it is ready to put into the cupcakes before they are baked.
Using a small saucepan over low heat, melt the chocolate.Shut off, add the heavy cream and confectioners' sugar.
Whisk until smooth then transfer to a bowl and refrigerate for NO MORE than 30 minutes while you make the cupcakes.
Preheat the oven to 350F and line a standard muffin tin with paper baking cup liners.
Place the finely chopped chocolate and cocoa into a heat proof bowl. Pour in hot coffee. Use a whisk to combine until nice and smooth. Place into the refrigerator for 20 minutes.
In a mixing bowl stir together the flour, sugar, salt and baking soda. Set aside.
In another mixing bowl mix the oil, eggs, vinegar and vanilla with an electric mixer on medium speed.
Add the cooled chocolate, beat in.
Divide the batter evenly into the 12 muffin cups.
Remove the cooled ganache from the refrigerator and measure a slightly rounded teaspoon of the ganache on top of each cupcake.
Place the cupcakes into the preheated oven and bake for 18-20 minutes until the cupcakes are just firm to the touch.
Remove from the oven and place the tin onto a wire rack to cool.
When the cupcakes are cool enough to handle place them directly onto the wire cooling rack.Cool to room temperature before frosting. Place a piece of parchment paper under the cooling rack so when you do the boiled chocolate icing it catches any drips.
Place the butter, sugar, milk and vanilla into a medium size heavy bottom saucepan. Use low heat and heat for about 5 minutes until the sugar is dissolved. Stir together.
Bring to a boil and boil for one minute without stirring.
Use a pastry brush to brush down anything on the sides of the saucepan. Turn off.
Add the finely chopped chocolate and stir in until the chocolate has melted.
Turn the heat up to medium. Brush down the sides again using a water wet silicone pastry brush. Cook the chocolate mixture, for about 20 minutes until it hits the soft-ball stage 238F.on a candy thermometer. Do Not Stir.
In the meantime get a large bowl and put ice cold water in it. As soon as the thermometer reaches 238F. shut off and place the saucepan into the cold water to stop the cooking process. Again Do Not Stir.
Let the frosting cool down for about 20 minutes until it reached 120F on the thermometer.
Remove the saucepan from the water to a flat surface and using an electric mixer, beat the icing on high for about 3-5 minutes. The icing should be a pourable consistency.
If it is too thick to pour, beat in heavy cream one teaspoonful at a time until it is a pouring consistency.
Work quickly with a small ladle and coat each cupcake.
Smooth with a rubber spatula to even out.
Put the confectioners sugar into a bowl. Add just a few drops of water, stirring until it is a piping consistency. Work quickly and put into a baggie. Cut a small tip on one corner.
Pipe 2-3 circles around the cupcake then use a toothpick to pull on the frosting and make the swirly design.
Let the cupcakes stand until the icing is set before serving.