Name: Chocolate Cupcakes with Caramel Filling and Chocolate Ganache
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 12 servings
Ingredients: 1 cup (120g) all-purpose flour; 1/4 cup (22g) unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 2/3 cup (135g) brown sugar; 1/4 cup (60g) milk at room temperature; 1/3 cup (70g) vegetable oil; 1 large egg at room temperature; 1/2 cup (120g) plain yogurt at room temperature; 1 tsp vanilla extract; 2/3 cup (100g) chocolate chips; 1 cup (200g) white sugar; 1/3 cup (75g) salted or unsalted butter at room temperature; 1/2 cup (120g) heavy cream (hot, almost boiling); 1 + 1/3 cups (200g) semi-sweet chocolate (about 50% cocoa solids); 2/3 cup (160g) heavy cream; 3 tbsp (42g) unsalted butter at room temperature

Method

11 steps

Preheat oven and prepare cupcake liners.
Mix flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, combine brown sugar, milk, vegetable oil, egg, yogurt, and vanilla extract.
Add dry ingredients to wet ingredients and mix by hand until combined.
Fold in chocolate chips.
Fill cupcake liners and bake until a toothpick comes out clean.
Make caramel filling by melting sugar until golden, then add butter and hot heavy cream, stirring until smooth.
Prepare ganache by heating heavy cream and pouring over chopped semi-sweet chocolate and butter, stirring until smooth.
Cool cupcakes, then core centers and fill with caramel.
Top cupcakes with chocolate ganache.
Allow ganache to set before serving.

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