Ingredients:

  • 190g all-purpose flour
  • 200g granulated sugar
  • 45g Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 large egg, room temperature
  • 120ml whole milk
  • 60ml vegetable oil
  • 120ml boiling water or hot coffee
  • 90g semi-sweet chocolate chips
  • 60ml heavy cream for ganache
  • 225g unsalted butter, softened
  • 360g powdered sugar
  • 40g cocoa powder for frosting
  • 45ml heavy cream for frosting

Instructions:

  1. Preheat your oven to 180°C (350°F) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, 45g cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Add the egg, milk, oil, and vanilla extract to the dry ingredients. Whisk until the batter is thick and dark.
  4. Carefully pour in 120ml of boiling water or coffee. Whisk slowly until the batter is thin, smooth, and glossy. Don't worry — it is supposed to look like soup!
  5. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Transfer to a wire rack to cool completely.
  6. Heat 60ml heavy cream until simmering, then pour over 90g chocolate chips. Let sit 5 mins, then stir until velvety and sleek. Core the center of each cooled cupcake and fill with ganache.
  7. Beat 225g butter for 3 full minutes until it looks pale and fluffy. Gradually add 360g powdered sugar, 40g cocoa, and 45ml cream. Whip on high until it holds a stiff peak. Pipe onto the filled cupcakes.