Goji Berry Cupcakes with Chocolate Ganache and Himalayan Pink Salt

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 142 g bittersweet chocolate roughly chopped
• 120 g confectioners' sugar 
• 8 large eggs room temperature
• 156 g flour all-purpose
• 0.8 cup goji berries chopped
• 120 g heavy cream 
• 0.3 teaspoon himalayan pink salt 
• 450 g sugar 
• 57 g butter unsalted cut into 1-in pieces room temperature
• 57 g chocolate unsweetened roughly chopped
• 22 g cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 61 g milk whole

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• toothpicks
• stand mixer
• stove
• muffin liners

Directions

1. For the cupcakes:Preheat oven to 350 degrees. Prepare cupcake pans with cupcake liners.
2. Place chocolate in a metal bowl.
3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
4. Remove from heat and stir in sugar.
5. Let mixture cool for 10 minutes.
6. Pour mixture into bowl of stand mixer and beat for 3 minutes.
7. Add one egg at a time, mixing for 30 seconds between each one.Sift the flour, cocoa powder, baking powder, and salt together into a bowl.
8. Add to the mixture and beat until blended.Stir in the goji berries. Scoop into cupcake cups and bake for 25 minutes or until a toothpick comes out clean.
9. Place chocolates into a heatproof metal bowl.
10. Heat cream in a small saucepan on the stove until bubbles form around the edges.
11. Pour cream over the chocolate.
12. Let sit for 1 minute then stir until combined.
13. Add butter to the chocolate a few pieces at a time and stir until everything is melted and combined. If the mixture won't melt completely, place over a saucepan of simmering water and stir until it is melted.
14. Whisk together sugar, salt, milk, and vanilla in another bowl until combined.
15. Pour the sugar mixture onto the chocolate mixture and stir until combined and smooth.
16. Let sit at room temperature until thickened, stirring occasionally.Beat in a stand mixer until fluffy.To assemble the cupcakes, pipe the ganache onto the top of the cupcakes, then sprinkle (sparingly) with the pink salt.