Cupcakes “Coffee”

These delicate chocolate cupcakes with silky coffee ganache are just the bomb!

Ingredients for cupcakes:

84g – flour
105g – sugar
34g – cacao powder
1/2 teaspoon – baking soda
1/3 teaspoon – baking powder
1/2 teaspoon – salt
52g – eggs
3 g – hot water
67 g – buttermilk
1 teaspoon – vanilla
28g – vegetable oil
1.5 teaspoons – instant coffee

Ingredients for ganache:

200g – white chocolate
250ml – heavy whipping cream (33-35% fat)
2 teaspoons instant coffee

Step 1

Add the instant coffee to the hot water, give a stir and set a side.

Step 2

In a bowl mix together the buttermilk and baking soda, give a good stir and set aside for 5 minutes (until it’s bubbling).

Step 3

In a separate bowl mix together all the dry ingredients: flour, sugar, cacao powder, baking powder and salt.

Step 4

On a low mixer speed add the eggs to the buttermilk mixture one at the time, then the coffee and the vegetable oil.

Step 5

In a few butches add all the dry ingredients to the wet ingredients.

Step 6

Fill out each cupcake cup 3/4 of the cup.

Step 7

Bake at 350 degrees about 15-18 minutes or until you get a dry wooden stick when testing it.

Step 8

Heat up the whipping cream and the coffee (but don’t let boil) cover the chocolate with the hot mixture. Wait for 2 minutes and blend the mixture. Cover with a plastic wrap so it touches the mixture and refrigerate overnight.

Step 9

Very carefully mix the mixture with a hand mixer on low speed up to lush picks. Transfer the ganash to the pastry bag and decorate the cupcakes.

Step 10

After decorating the cupcakes with the ganache, transfer them to the freezer for 30 minutes.

Enjoy!