Box of Chocolates Cupcakes

Here's another recipe I can't wait to try...

Box-of-Chocolates Cupcakes

Ingredients:
1 pkg. (18-1/4 oz) devil’s food cake mix
1-1/3 cups strong brewed coffee
3 eggs
1/2 cup canola oil

CHOCOLATE -COFFEE FILLING
8 oz. bittersweet chocolate, chopped
3 Tbsp. sugar
4 Tbsp. strong brewed coffee, divided
3 egg yolks, beaten
1-1/2 cups whipped topping

GANACHE

4 oz. bittersweet chocolate, chopped
2 oz. white baking chocolate, chopped
3/4 cup heavy whipping cream, divided
2-1/2 tsp. corn syrup, divided
Paste food coloring of your choice

Directions:
In a large bowl, combine the cake mix, coffee, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fill paper-lined muffin cups two-thirds full.

Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Meanwhile, in a double boiler, constantly stir the chocolate, sugar and 3 Tbsp. coffee until smooth. Remove from heat. Stir a small amount of hot mixture into egg yolks; return all to the bowl, stirring constantly. Cook and stir for 4-5 minutes or until mixture reaches 160 degrees.

Divide mixture among three small bowls. Into one bowl, stir remaining coffee. Use other two bowls to make Chocolate-Orange and Chocolate-Hazelnut fillings (below). Fold 1/2 cup of whipped topping into each. Chill for 10 minutes.

Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with on filling flavor. Push the tip through the bottoms of the paper liners to fill 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. Whisk chocolate mixtures until smooth.

Stir 2 tsp. corn syrup into bittersweet ganache and 1/2 tsp. corn syrup into white ganache. Cool, stirring occasionally, to room temperature or until ganache thickens slightly, about 10 minutes.

Dip tops of cupcakes in bittersweet ganache. Tint white ganache as desired, pipe designs over tops. Refrigerate until set. Sore in an airtight container in the refrigerator.

CHOCOLATE-ORANGE FILLING
Prepare filling as directed with 3 Tbsp. coffee. Into a third of the mixture, stir in 2 Tbsp. orange juice concentrate. Proceed as directed.

CHOCOLATE-HAZELNUT FILLING
Prepare filling as directed with 3 Tbsp. coffee. Into a third of the mixture, stir in 2 Tbsp. chocolate hazelnut spread and 1 Tbsp. heavy whipping cream. Proceed as directed.