60 g semisweet chocolate, chopped
30 g milk chocolate, chopped
110 g unsalted butter, room temperature
100 g granulated sugar
2 large eggs
1 teaspoon vanilla
110 g flour
1/2 teaspoon baking powder
1/4 teaspoon salt
110 g sour cream
for the ganache filling:
50 g heavy cream
75 g bittersweet chocolate
for the frosting:
100 g egg whites (about 3 medium)
200 g sugar
150 g unsalted butter, room temperature
8 tablespoons cocoa powder
Bring heavy cream to a boil and pour over chocolate. Mix slowly starting from the center until all is incorporated and thick. Let cool completely about one hour. Once cooled, whip until thick.
In a bowl over a saucepan of hot water, melt semisweet and milk chocolates, being careful not to burn. Let cool to room temperature.
Beat butter until softened. Add sugar and beat until light and fluffy.
Add eggs one at a time, beating until well combined. Beat in vanilla and chocolate.
In a separate bowl, sift together flour, baking powder and salt.
Stirring well, add a third of the dry ingredients into the butter and sugar mixture alternately with the sour cream. Make 3 additions of dry ingredients and 2 of sour cream, finishing with the dry.
Scoop batter into cupcake cups filling 2/3 of the way to top.
Bake cupcakes at 180℃ degrees for 22-25 minutes, or until a toothpick comes out clean.
Transfer to rack and let cool completely.
Cut the tops from the cupcakes and scoop in one heaping teaspoon of ganache filling.
Replace tops and press down gently.
With an electric mixer, whisk together egg whites and sugar lightly. Place over a water bath until sugar is dissolved and the mixture is warm to the touch. Whip until the mixture forms stiff peaks.
*makes 12 cupcakes.