Chocolate Chocolate-Chip Cupcakes with White Chocolate Vanilla-Bean Ganache

I made these cupcakes in only a few hours after work one night. They were a birthday gift for one of the trainers at the gym with whom I've only had the opportunity to train with a handful of times. She's a hardcore athlete, a hell of a trainer, and is super cool to boot. Jesse, the trainer who told me it was her birthday, mentioned that she's really into t-shirts, namely making them for special events or for people she knows. After I made a few t-shirts, I decided to make a few hoodies, which are both made out of fondant, just for fun.


For the cupcakes, Abi said she wasn't a big time chocolate fan, but still wanted something that had chocolate in it. I suggested chocolate chocolate-chip and she loved the idea. I have to say that this cupcake recipe is not for those who want serious makes-one-weak-in-the-knees-over-the-top chocolate-fudge decadence. No, this cupcake is more hot-chocolate than a chocolate truffle, if that makes sense. It's based on a Martha Stewart recipe that I tweaked just a tiny bit. And for the frosting, I kept it light and mellow: just a simple white chocolate buttercream speckled with vanilla beans. Yum!

Chocolate Chocolate-Chip Cupcakes
with White Chocolate Vanilla-Bean Ganache
Yield: 36-40 cupcakes
adapted from MarthaStewart.com

Cupcakes
2 1/2 cups cake flour (not self-rising)
3/4 cup cocoa
1 1/2 tablespoons baking powder
1/4 teaspoon Kosher salt
7 ounces (1 3/4 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
1 cup plus 2 tablespoons milk (I used non-fat, but any type would do)
1 tablespoon pure vanilla extract
5 large egg whites, at room temperature
2 cups mini semisweet chocolate chips

Ganache
8 ounces good quality white chocolate, finely chopped
3 1/2 cups confectioners' sugar
1/2 cup milk, at room temperature
1 teaspoon vanilla bean paste or pure vanilla extract
2 sticks (8 ounces) unsalted butter, softened slightly
Pinch of salt

Cupcakes
Beat egg whites to stiff peaks. Set aside. Preheat oven to 350F.

Line standard muffin pans with paper liners. Whisk together the flour, cocoa, baking powder, and salt into a large bowl and whisk to make sure the dry ingredients are all the same color.

Cream butter and sugar with a mixer for 3 minutes, until white, light, and fluffy.

Reduce speed to low. Mix milk and vanilla in the bowl. Add dry ingredients to butter mixture and mix for 30 seconds. Scrape the bowl and the blade. Add half the milk and mix for 30 seconds. Repeat with the flour, then the milk, and ending with the flour. After all last of the dry ingredients are added, mix together for an additional full-minute. (Tip: When you're adding the flour or milk to the sugar mixture, pulse the mixer just a few times or use a wooden spoon or spatula to slightly mix the ingredients together. Otherwise you'll end up with a pile of cocoa flour and milk all over your counter and you!)

Slowly and gently fold in the egg whites in two or three batches, until all the clumps of egg white have disappeared. Fold in chocolate chips.

Divide batter among muffin cups, filling each 2/3 full. Bake cupcakes about 15 to 18 minutes until the tops of the cupcakes are firm to to the touch and testers inserted into centers come out almost clean. You'll probably hit a few chocolate chips as you test for doneness so you might see some chocolate sticking to your tester. Let cool in tins on wire racks until they are cool enough to touch and then transfer to a wire rack to cool completely. Store covered at room temperature or in the fridge until you're ready to frost them.

Frosting
Melt the white chocolate in a bowl set over a saucepan of water that is not quite simmering. Make sure the bottom of the bowl rests several inches above the surface of the water. Stir chocolate until smooth and let cool to room temperature on the counter top.

Sift the powdered sugar into a medium-sized bowl. Using a whisk, stir in the milk until all of the sugar has dissolved and mixture is smooth. Add the vanilla and mix to combine. Add butter and salt and continue to beat until smooth and shiny. On the lowest speed or with a rubber spatula, slowly stir in the cooled white chocolate.

Cool the frosting in the refrigerator until it gets firm, about 30 minutes, and frost the cupcakes.