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worthy of special occasions try this recipe for chocolate ganache filled brownie cupcakes

Chocolate Ganache Filled Brownie Cupcakes

The original recipe suggested using 1 Tablespoon of ganache filling per cupcake at a depth of 1". I believe 1/2 Tablespoons of filling would be perfection, which would mean pressing the shot glass down into the cupcake only 1/2" deep, if you want to go that route. I found this recipe in the Cook's Country, February/March 2021 issue (page 22-23).
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Course Dessert
Cuisine American
Servings 12 Brownie Cupcakes

Equipment

  • Muffin tin

Ingredients
  

Brownie Cupcake Recipe

  • 1/3 Cup (2 ounces) Bittersweet Chocolate Chips (I used Milk Chocolate Chips)
  • 1/3 Cup (1 ounce) Dutch-processed Cocoa Powder
  • 1/2 Cup Boiling Water
  • 2 Cups (14 ounces) Sugar
  • 2/3 Cup Vegetable Oil (Canola is fine)
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 1/3 Cups (6 2/3 ounces) Flour
  • 3/4 teaspoon Salt

Chocolate Ganache

  • 1 1/3 Cups (8 ounces) Bittersweet Chocolate (I used Milk Chocolate Chips)
  • 1/2 Cup Heavy Cream
  • 1 teaspoon Coarse Salt (the original article author suggests Maldon sea salt)

Peanut Butter Ganache

    Instructions
     

    Make Brownie Cupcakes

    • 350* oven. Prep muffin tin with liners or a spray for baking.
    • Set Chocolate Chips and Cocoa Powder in a large bowl. Pour boiling water over the items and, using a whisk, stir until the chips are COMPLETELY melted. It will become smooth and lump-free.
    • Whisk in Sugar, Oil, Eggs, and the Vanilla Extract until the mixture is combined. You don't need to beat the heck out of it.
    • Now, add in the Flour and the Salt. Whisk to combine and, once you see a few streaks of flour, tread carefully. You want to incorporate the ingredients without overmixing. Stop as soon as the streaks are gone!
    • Grab your 1/4 cup measuring cup (the one made for dry ingredients) to dole out the batter among the muffin cups. Go back and refill the cups equally with any remaining batter.
    • Bake for 35-45 minutes or until a toothpick in the center comes out with a couple of dampened crumbs (NOT mushy or gloppy).
    • Cool on wire rack in the tin for 15 minutes. DO NOT REMOVE FROM THE TIN. Grab your 1 1/4" diameter shot glass (or other object of similar size), and give it a quick spray with your baking spray. With the cupcakes STILL IN THE TIN, while holding onto the top of the shot glass, press gently into the middle of the cupcake, about 1" deep. If you need to reapply the spray at any point, do so.
    • After creating indentations in all 12 of the brownie cupcakes, remove them from the tin and leave them on the wire rack to finish cooling. This will take roughly one hour.

    Make Your Ganache (Pick Your Poison: Peanut Butter or Chocolate)

    • For Chocolate Ganache: Melt together the Chocolate Chips and the Heavy Cream in the microwave at 50% powder, whisking often until melted. Or, use a double boiler (or a bowl set on top of gently simmering water, with the water NOT touching the base of the bowl), and whisk occasionally until melted.
    • Use 1 Tablespoon ganache per brownie cupcake. After filling the cupcakes with ganache, sprinkle with the Maldon Sea Salt or Jimmies, as desired. Let the Ganache set for four hours.
    • For Peanut Butter Ganache: Melt together the Milk Chocolate Chips and the Peanut Butter in the microwave at 50% powder, whisking often until melted. Or, use a double boiler (or a bowl set on top of gently simmering water, with the water NOT touching the base of the bowl), and whisk occasionally until melted. Stir in 1/8 teaspoon Salt.
    • Use 1 Tablespoon ganache per brownie cupcake. After filling the cupcakes with ganache; sprinkle with Jimmies, sprinkles, or leave plain; as desired. Let the ganache set for four hours.
    Keyword Brownies, Company Worthy, Cupcakes, Frostings and Glazes