Servings

Prep Time

Ingredients

• 5 oz dark or semi-sweet chocolate, chopped fine, divided
• ¼ cup heavy cream
• ⅓ cup unsweetened cocoa
• ¾ cup buttermilk
• ¾ cup all-purpose flour
• ¾ cup white sugar
• ½ tsp salt
• ½ tsp baking soda
• 6 tbsp vegetable oil
• 2 eggs
• 2 tsp balsamic vinegar
• 1 tsp vanilla

Ingredients

• ⅓ cup sugar
• 2 large egg whites
• Pinch table salt
• 12 tbsp unsalted butter, softened and cut into 1-tbsp pieces
• 6 oz semi-sweet chocolate, melted and cooled
• ½ tsp vanilla extract

Directions

1. To make the ganache, place 2 oz chocolate and cream in a medium microwave-safe bowl. Heat in microwave 20–30 seconds. Whisk until smooth. Transfer bowl to refrigerator until chilled.

2. Preheat oven to 350°F. Line muffin pan. Place remaining chocolate and cocoa in medium bowl. Heat buttermilk in microwave for 45 seconds and pour over chocolate and cocoa. Whisk until smooth. Set aside to cool.

3. Whisk flour, sugar, salt and baking soda together in medium bowl; set aside.

4. Add oil, eggs, vinegar and vanilla to cooled chocolate-cocoa mixture; whisk until smooth. Add in flour mixture and whisk until smooth.

5. Divide batter evenly in muffin pan cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until cupcakes are set and firm to touch, 17–19 minutes.

6. To Make Icing: Combine sugar, salt and egg whites and beat until slightly thickened and foamy (like shaving cream consistency), about 5 minutes.

7. Add butter, 1 piece at a time, until smooth.

8. Add cooled melted chocolate and vanilla extract; mix until combined. Beat until light, fluffy and thoroughly combined, scraping beater and sides of bowl with spatula as needed.