ganache-filled chocolate cupcakes with seven minute meringue frosting

Surprise! Another "surprise" birthday celebration last week while I was under the weather.  A shoe themed  surprise party was thrown for my youngest sister and I was tasked with bringing the cupcakes.  Luckily I made (and tasted) all of the cupcakes prior to my sickness taking me down.  I made some of the standard go to cupcakes but, I wanted to try out something new for the party. If you like decadent dark chocolate goodness then these cupcakes are for you.  The cake is moist and rich and so does not need the added chips but, the chips just make these insanely decadent and sinful.  The pocket of ganache is a welcome surprise that takes these cupcakes over the top and down right naughty.  The frosting is not overly sweet and balances nicely with the rich base.  The frosting was so fun to pipe on the cupcakes and held shape really well.  The cupcakes were a hit and my sister was surprised and had a blast. 

ganache-filled chocolate cupcakes with seven minute meringue frosting 
source: bon appetite

Cupcakes:
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 3/4 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
1 cup hot water
1 1/4 cups bittersweet chocolate chips (about 7 1/2 ounces; do not exceed 61% cacao)

Filling and frosting:
1 cup heavy whipping cream
1 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao)
1 cup sugar
2 large egg whites
1/4 teaspoon cream of tartar
Pinch of coarse kosher salt
1 teaspoon vanilla extract

For cupcakes:
Preheat oven to 350°F. Line two 12-cup standard muffin pans with paper liners. Sift flour, cocoa powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes. Add eggs 1 at a time, beating until well incorporated after each addition. Beat in vanilla, half of flour mixture, then 1 cup hot water. Add remaining flour mixture; beat just until blended. Let batter stand until cooled and slightly thickened, about 5 minutes. Stir in chocolate chips. Divide batter among muffin papers (about 1/4 cup batter each).

Bake cupcakes until tester inserted into center comes out with some crumbs attached, 22 to 25 minutes. Cool cupcakes completely in pans.

For filling and frosting:
Bring cream just to boil in heavy small saucepan. Place chocolate chips in medium bowl; pour hot cream over. Let stand 1 minute, then whisk until melted and smooth. Let stand at room temperature until cool and firm, about 2 hours. (Alternatively, chill ganache until cool and firm, stirring occasionally, about 1 hour.) 

Whisk 1/3 cup water, sugar, egg whites, cream of tartar, and coarse salt to blend in large metal bowl. Set bowl over saucepan of barely simmering water. Using electric mixer, beat mixture until soft peaks form, about 5 minutes. Remove bowl from over water and continue beating until frosting is cool to touch, stiff, and billowy, about 2 minutes. Beat vanilla into frosting.

Using cupcake corer form deep pockets. Spoon or pipe ganache into pocket of each cupcake. Pipe on frosting.