Mocha Cupcakes

Ingredients

• 3/4 cup whole milk (180g)
• 1/3 cup milk or dark chocolate chips, melted (60g)
• 1 Tbsp instant espresso or coffee (6g)
• 3/4 cup all purpose flour (98g)
• 3/4 cup granulated sugar (150g)
• 1/3 cup unsweetened cocoa powder, sifted (30g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp fine salt (2g)
• 2 large eggs, room temperature (112g)
• 1/3 cup vegetable or canola oil (70g)
• 1 tsp white vinegar (4g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 1/2 cup dark chocolate (90g)
• 1/3 cup heavy whipping cream, room temperature (80g)
• 2 tsp instant espresso or coffee (4g)
• 1/2 cup (1 stick) unsalted butter, room temperature (113g)
• 1 tsp vanilla extract or vanilla bean paste (4g)
• 2 tsp instant espresso or coffee (4g)
• 1/4 tsp fine salt (1g)
• 1 1/2 cup powdered sugar (190g)
• 1 Tbsp heavy whipping cream, room temperature (15g)
• 12 chocolate covered espresso beans
• 1 small chocolate bar to make chocolate shavings

Instructions

1. 1

   --- Mocha Cupcake Recipe ---

2. 2

   Begin by preheating oven to 350°F / 175°C. Place 12 cupcake liners in cupcake pan.

3. 3

   Add 3/4 cup milk, 1/3 cup chocolate chips and 1 Tbsp instant espresso powder into a heat proof bowl. Heat in the microwave at power level 8 for 1 minute or over a double boiler until the chocolate has melted.

4. 4

   Whisk together until the ingredients are combined. Make sure all the chocolate is melted.

5. 5

   Sift 3/4 cup all purpose flour, 3/4 cup granulated sugar, 1/3 cup cocoa powder, 1/2 tsp baking soda and 1/2 tsp salt into chocolate espresso mixture and stir until combined.

6. 6

   Scrape the sides and bottom of the bowl as needed with a spatula.

7. 7

   Add 2 large eggs, 1/3 cup vegetable oil, 1 tsp vinegar and 1 tsp vanilla. Mix just until the batter is smooth.

8. 8

   Fill cupcake liners 2/3 full and bake for about 18-20 minutes or until a toothpick comes out with a few moist crumbs.

9. 9

   Let the cupcakes cool for 10 minutes in the pan before moving them to a cooling rack to finish cooling.

10. 10

    --- Espresso Ganache Filling & Drizzle ---

11. 11

    Next, make the espresso ganache! Place 1/2 cup dark chocolate chips in a heatproof bowl and set aside.

12. 12

    Stir together 1/3 cup of heavy cream and 2 tsp of instant espresso in a heatproof bowl. Heat in the microwave for 45 seconds to 1 minute, until it's gently bubbling.

13. 13

    If you don’t have a microwave or prefer to use the stove top, you can heat the espresso cream over a medium heat in a pan until it begins to simmer. Remove from heat.

14. 14

    Carefully pour the espresso cream over the chocolate chips. Make sure they are fully covered with cream. Let mixture sit for 1-2 minutes.

15. 15

    Stir the mixture until the cream and chocolate are fully combined and ganache is silky smooth.

16. 16

    Set aside to cool for about 20 minutes (or place in fridge for about 10 minutes) until the mixture has thickened and is scoopable.

17. 17

    --- Espresso Buttercream ---

18. 18

    While the cupcakes bake and cool, make the espresso buttercream. Beat 1/2 cup of unsalted butter on a medium speed for 30 seconds with a hand mixer until smooth.

19. 19

    In a small container, mix together 1 tsp vanilla extract and 2 tsp of instant espresso until the instant espresso is fully dissolved.

20. 20

    Add the vanilla espresso mixture and 1/4 tsp of salt into the butter. Mix on a low speed until combined.

21. 21

    Slowly mix in 1 1/2 cups of powdered sugar and 1 Tbsp of heavy cream on a low speed. Scrape the sides and bottom of the bowl as need with a rubber spatula.

22. 22

    Beat on low until the ingredients are fully incorporated and the desired consistency is reached.

23. 23

    If the frosting seems too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar. To know if your frosting is the right consistency, check out my post on buttercream consistency.

24. 24

    Stir by hand with a rubber spatula to get the frosting SUPER smooth. Place into a large piping bag fit with an Ateco 869 or large French piping tip.

25. 25

    --- Decorating These Mocha Cupcakes ---

26. 26

    Use a small knife or 1 inch circle cutter to remove the center from each cooled cupcake.

27. 27

    Fill each cupcake with a small spoonful of espresso ganache.

28. 28

    Pipe a swirl on top of each cupcake with the espresso buttercream using an Ateco 869 or large french piping tip. Chill the cupcakes in the fridge for 10 minutes or the freezer for 5 minutes to help the frosting firm up.

29. 29

    While the cupcakes chill, heat up the remaining ganache in 10 second intervals until it is thinner and fluid enough to be drizzled.

30. 30

    Remove the cupcakes from the fridge or freezer and drizzle them with the warm ganache.

31. 31

    If desired, top with a chocolate covered espresso bean and some chocolate shavings and enjoy!