ESPRESSO CHOCOLATE CUPCAKES
a sophisticated cupcake frosted with chocolate ganache
Provided by sweetunique
Time 1h
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool.
- In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.
- Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.
- Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
- Fill each muffin cup until 2/3 full. Bake about 25 minutes.
- Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
- Frost each cupcake with a heap of Frangelico chocolate ganache.
- Frangelico Ganache; In a small saucepan, bring heavy cream to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.
- Once your cupcakes are assembled you can decorate then with sprinkles or crumbled flake chocolate.
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