I know, I know, inappropriate name much? But that's seriously the best way to describe these cupcakes. They are soooo good! I actually wasn't going to make them last week, I was too tired, too lazy etc etc. But I really wanted to eat some, so I thought I really did have to make some. I also thought my new flatmates might appreciate some and I was right, they went down a treat! If I were to do them again, I would probably inject the filling into the cupcakes after they were cooked, or half fill them, put the filling in the and put top up the batter. It would be more of a filling then and less of a kind of spread. But if you love chocolate like I do, then these cupcakes are for you! It's definitely an orgasm of chocolate in your mouth, so if that's what you're after, then make these straight away!
115g butter, softened and cut into cubes
50g dark chocolate bits
1/2 cup dutch-processed or other dark cocoa powder
3/4 cup plain flour
1/2t baking soda
3/4t baking powder
3/4 cup sugar
1t vanilla extract
1/2t table salt
1/2 cup sour cream
75g milk chocolate
1/4 cup cream
375g chocolate bits
1 cup cream
Preheat oven to 180°C. Line standard-size muffin pan with cupcake liners. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at a lower power, stirring every 30 seconds until completely melted. This is what I did.) Set aside to cool until just warm to the touch. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of the flour, baking powder and baking soda over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is and thick. Divide the batter evenly among muffin pan cups. Either put the filling and put more batter on top or inject the filling into the baked cupcakes. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
Milk Chocolate Filling:
In a microwave safe bowl, combine milk chocolate and cream. Microwave for 30 seconds on low power then stir. Repeat if chocolate is not melted. Whisk until smooth. Chill in the refrigerator while you prepare cupcakes. Do not leave in fridge for more than 30 minutes.
Whipped Chocolate Ganache Frosting:
Place chocolate in a microwave safe bowl and heat for 2 minutes on low, or until the chocolate on the top just starts to melt. Then pour over the cream and heat for a further minute to warm the cream. Stir until the ganache is smooth. Leave to cool until it is a pourable consistency and then refrigerate for around half an hour, but don't let the ganache set. Then pour the ganache into the bowl of a stand mixer and whip the crap out of it until you can pipe it! :)