Total TimePrep: 1 hour + chilling Bake: 20 min. + cooling
- 1 package devil's food cake mix (regular size)
- 1-1/3 cups strong brewed coffee
- 3 eggs
- 1/2 cup canola oil
- 8 ounces bittersweet chocolate, chopped
- 3 tablespoons sugar
- 4 tablespoons strong brewed coffee, divided
- 3 egg yolks, beaten
- 2 tablespoons thawed orange juice concentrate
- 2 tablespoons Nutella
- 1 tablespoon heavy whipping cream
- 1-1/2 cups whipped topping
- 4 ounces bittersweet chocolate, chopped
- 2 ounces white baking chocolate, chopped
- 2/3 cup heavy whipping cream, divided
- 2-1/2 teaspoons corn syrup, divided
- Paste food coloring of your choice
- Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, coffee, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fill prepared cups two-thirds full.
- Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
- Meanwhile, in top of a double boiler or a metal bowl over simmering water, melt chocolate with sugar and 3 tablespoons coffee, stirring until sugar is dissolved (mixture will be thick). Whisk in egg yolks; cook and stir 4-5 minutes or until mixture reaches 160°.
- Divide mixture among three small bowls. Stir orange juice concentrate into one bowl. Stir Nutella and cream into another; stir remaining coffee into the third bowl. Fold 1/2 cup whipped topping into each. Chill 10 minutes.
- Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a very small pastry tip. Transfer one filling to bag. With a metal or wooden skewer, poke a hole through bottom of paper liner. Insert tip through hole; pipe filling into eight cupcakes. Repeat with remaining fillings and cupcakes.
- For ganache, place chocolates in separate small bowls. In a small saucepan, bring cream just to a boil. Pour 1/2 cup cream over bittersweet chocolate; pour remaining cream over white chocolate. Stir mixtures with a whisk until smooth.
- Stir 2 teaspoons corn syrup into bittersweet ganache and 1/2 teaspoon corn syrup into white ganache. Cool bittersweet ganache 10 minutes or until slightly thickened, stirring occasionally. Tint white ganache as desired; refrigerate, covered, until thickened.
- Dip tops of cupcakes in bittersweet ganache. Pipe designs using white or tinted ganache. Refrigerate until set. Store in airtight containers in the refrigerator.
Editor's Note: To fill a cupcake, insert tip of pastry bag into bottom of cupcake; squeeze bag gently to fill. Cupcake will be filled when top expands slightly. See photo
To quickly frost cupcakes, place bittersweet ganache in a shallow bowl. Dip top of each cupcake into ganache, twisting slightly before lifting. See photo
Editor's NoteDecorative cupcake liners can be found at fancyflours.com.
Nutrition Facts1 cupcake: 285 calories, 18g fat (7g saturated fat), 64mg cholesterol, 182mg sodium, 31g carbohydrate (21g sugars, 2g fiber), 4g protein.
Feb 3, 2015
Will do for sons family for v day
Feb 13, 2013
No comment left
Feb 13, 2012
Very time consuming and messy but well worth it. I used Grande Marinae to replace the Orange Juice
Nov 22, 2011
I have made this recipe about 3 times - last Christmas, for a birthday, and one day just 'cuz. THey are WONDERFUL! Making them tomorrow to take to mom's for Thanksgiving :) I would like to figure out a filling that has a spicy/chipotle flavor - that would be awesome....
Mar 8, 2011
used peppermint extract to make one of the filling instead of oj, my husband loved the hazelnut filling. I liked the filling would probably skip the Ganache and make my own frosting next time.
Feb 7, 2011
Proportions were off, and too labor-intensive.
Dec 21, 2010
I modified the recipe to make only plain chocolate filling (substitute water for coffee and vanilla for other flavors). Everyone loves them!
Nov 13, 2010
No comment left
Aug 28, 2010
I love this recipe! Once you take the slightly off proportions with regards to the white chocolate icing into account, it's not hard at all to make. I'm not too fond of the chocolate orange filling, so I substituted 1 tablespoon and 2 teaspoons of seedless black raspberry preserves. It is a delicious chocolate raspberry alternative.
Feb 22, 2010
No comment left