January Cupcake of the Month: Super Moist Chocolate Cupcakes, Chocolate Ganache, and Whipped Chocolate/Espresso Frosting!

Death By Chocolate…. Should be the name of these cupcakes.  I have to be honest I am not one of those people that just go crazy over chocolate.  Don’t get me wrong I like chocolate but I could live without it….BUT this cupcake… I completely ended up going crazy over.  The chocolate cupcake was so insanely moist my mouth is just watering right now.  The combination of the ganache with the whipped frosting adds the perfect balance of sweetness.  Can you believe this is the first time I’ve made a cupcake with coffee in it?  Amazing it took me this long to do it with my love for coffee.  Anyway– here is the recipe! I hope you enjoy it because I definitely did.

Cupcakes:  Adopted some from The Pioneer Woman’s Nutella Cake (considering trying this cake..)

2 sticks butter
4 tablespoons cocoa powder
1 cup boiling water
2 cups flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
2 eggs
1 tsp vanilla extract
1 tsp baking soda
2 tsp instant coffee (my spin on this)

Method:

Preheat over to 350 degrees.  Line cupcake pans with paper cups.

In a medium saucepan, melt butter.  Add the cocoa powder and mix until well combined.  Add 1 cup of boiling water to the pan.  Stir for about a minute and remove from heat.

In a separate bowl, combine the buttermilk, eggs, vanilla, and baking soda.  Set aside.

In another bowl combine the sugar, flour, and salt. Stir in the hot chocolate mixture until the mixture has cooled slightly.  Add the buttermilk and egg mixture until combined.  Using an ice cream scoop, place one scoop of batter into each cupcake liner. Bake at 350 degrees in the over for about 15-20 minutes.  Set aside to cool.

Chocolate Ganache:

1/2 cup heavy whipping cream
8 oz semisweet chocolate chips
1 teaspoon instant coffee

Method:

Using a double boiler (I use 1 small pan with water and another pan directly on top of it), melt the chocolate, heavy cream, and instant coffee together.  Keep stirring.  As soon as everything has melted and has a beautiful sheen, top 1 spoonful over each of the cupcakes.

Whipped Chocolate Espresso Frosting:

2 cups heavy whipping cream
7 tablespoons sugar
2 tablespoons cocoa powder
1 tsp vanilla extract
1 1/2 tablespoons instant coffee (depending on your taste)

Method:

Place all ingredients in a stand mixer with the whisk attachment.  Whisk on low until the ingredients are combined, then turn on high until stiff peaks form.  Using your favorite frosting tip, frost the cupcakes and top with a chocolate covered espresso bean!  Enjoy!