Cupcakes: nonstick cooking spray 1¾ cups unbleached, all-purpose flour 1½ cups granulated sugar ¼ cup plus 2 tablespoons, unsweetened cocoa powder 1½ teaspoons baking soda ¾ teaspoon table salt 1½ cups water 2 large eggs 1⁄3 cup vegetable oil 1½ teaspoons pure vanilla extract 1½ teaspoons white vinegar ½ recipe Marshmallow Frosting, (listed under Desserts) Ganache Icing: 4 ounces heavy cream 4 ounces semi-sweet or bittersweet chocolate, chopped
Nutritional information per cupcake: Calories 193 (31% from fat) • carb. 32g • pro. 2g • fat 7g • sat. fat 2g • chol. 28mg • sod. 213mg • calc.6mg • fiber 1g
Prepare the cupcakes: Preheat the oven to 350°F. Coat 18 standard muffin cups well with nonstick cooking spray. Reserve. Put the flour, sugar, cocoa, baking soda, and salt in a large mixing bowl. Insert the mixing beaters into the Cuisinart® Hand Mixer. Mix dry ingredients on speed 3 to thoroughly sift. In a small bowl, whisk the water with the egg, vegetable oil, vanilla, and vinegar. While mixing on low speed, slowly add the liquids to the dry ingredients. Mix until just combined. Divide evenly among prepared muffin cups and bake the cupcakes in the middle of the preheated oven for 25 to 30 minutes, or until puffed and they spring back to the touch. Let muffins cool in pan on cooling rack for 5 to 10 minutes. Unmold and continue to cool on rack. While cupcakes are cooling, fill pastry bag fitted with a star tip with the marshmallow frosting. Once completely cool, fill the cupcakes. Place star tip into the lower center of the cupcake through the top. Fill cupcake until the frosting slightly bulges out of the top where it is being filled. Spread any frosting that comes out of the top of the cupcake with a spatula. Prepare Ganache Filling: Put heavy cream into saucepan and place over medium heat. Heat cream until it is barely simmering. While cream is heating, place chopped chocolate into a small mixing bowl. Once heated, pour cream over chocolate and stir together until chocolate is melted and smooth. . Dip the tops of the filled cupcakes in the warm ganache. Refrigerate until set.