Cupcakes "Coffee"
These delicate chocolate cupcakes with silky coffee ganache are just the bomb!
Ingredients
- 84 g sifted flour
- 105 g sugar
- 34 g cacao powder
- 1/2 tsp baking soda
- 1/3 tsp baking powder
- 1/2 tsp salt
- 52 g eggs
- 38 g hot water
- 67 g buttermilk
- 1 tsp vanilla extract
- 28 g vegetable oil
- 1 1/2 tsp instant coffee
Ingredients for ganache:
- 200 g white chocolate
- 250 ml heavy whipping cream (33-35% fat)
- 2 tsp instant coffee
Instructions
- Add the instant coffee to the hot water, give a stir and set aside.
- In a bowl mix together the buttermilk and baking soda, give a good stir and set aside for 5 minutes (until it's bubbling).
- In a separate bowl mix together all the dry ingredients: flour, sugar, cacao powder, baking powder and salt.
- On a low mixer speed add the eggs to the buttermilk mixture one at the time, then the coffee and the vegetable oil.
- In a few butches add all the dry ingredients to the wet ingredients.
- Fill out each cupcake cup 3/4 of the cup.
- Bake at 350 degrees about 15-18 minutes or until you get a dry wooden stick when testing it.
- 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.
- Very carefully mix the mixture with a hand mixer on low speed up to lush picks. Transfer the ganache to the pastry bag and decorate the cupcakes.
- After decorating the cupcakes with the ganache, transfer them to the freezer for 30 minutes.