Ingredients (~18 cupcakes)
- 1 lb bittersweet chocolate chips
- 1 1/3 cups heavy cream
- 3/4 cup hot espresso or strong coffee
- 1 cup all-purpose flour
- 1 cup natural cocoa powder (not Dutch process)
- 2 tsp espresso powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups granulated sugar
- 1/2 cup neutral oil
- 3 large eggs, room temperature
- 3/4 cup espresso or strong coffee, cooled
- 2 tsp vanilla extract
- Chocolate espresso beans for topping
- Chocolate jimmies for sprinkling
Start the Ganache First
Put the chocolate chips in a large microwave-safe bowl. Heat the heavy cream in a small saucepan until it just starts to simmer.
Pour the hot cream and hot coffee over the chocolate chips. Let it sit for ~5 minutes, then stir until completely smooth.
Set aside to cool to room temperature – this takes about 1 hour. Stir it every 15 minutes or so to help it cool evenly.
Make the Cupcakes
Preheat your oven to 350F and line 18 muffin cups with paper liners. You’ll need a standard 12-cup pan plus a 6-cup pan, or bake in two batches.
In a bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
In a separate large bowl, whisk together the sugar, oil, eggs, cooled coffee, and vanilla until smooth.
Combine and Bake
Add the dry ingredients to the wet ingredients and stir with a spatula just until combined. The batter doesn’t need to be perfectly smooth.
Divide the batter evenly between the muffin cups, filling each about 2/3 full.
Bake for ~15-17 minutes, until the tops spring back when lightly pressed or a toothpick comes out clean.
Cool in the pans for ~10 minutes, then transfer to a wire rack to cool completely before frosting.
Whip the Ganache and Frost
Once the ganache has cooled to room temperature, transfer it to a stand mixer bowl with the whisk attachment.
Beat on medium-high speed just until it thickens and gets slightly paler – this happens fast, maybe 1-2 minutes. Don’t overwhip or it’ll get grainy.
Pipe or spread the ganache onto the cooled cupcakes. Top each with a chocolate espresso bean and a sprinkle of jimmies (optional).
Chocolate Espresso Cupcakes
Ingredients
Ingredients (~18 cupcakes)
- 1 lb bittersweet chocolate chips
- 1 1/3 cups heavy cream
- 3/4 cup hot espresso or strong coffee
- 1 cup all-purpose flour
- 1 cup natural cocoa powder not Dutch process
- 2 tsp espresso powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups granulated sugar
- 1/2 cup neutral oil
- 3 large eggs room temperature
- 3/4 cup espresso or strong coffee cooled
- 2 tsp vanilla extract
- Chocolate espresso beans for topping
- Chocolate jimmies for sprinkling
Instructions
- Place chocolate chips in microwave-safe bowl. Heat cream in saucepan until simmering, then pour over chips with hot coffee. Let sit 5 minutes, stir until smooth, and cool 1 hour at room temperature, stirring every 15 minutes.
- Preheat oven to 350F and line 18 muffin cups with paper liners.
- Whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
- In separate bowl, whisk sugar, oil, eggs, cooled coffee, and vanilla until smooth.
- Add dry ingredients to wet ingredients and stir just until combined.
- Divide batter between muffin cups, filling each 2/3 full.
- Bake 15-17 minutes until tops spring back when pressed.
- Cool in pans 10 minutes, then transfer to wire rack to cool completely.
- Transfer cooled ganache to stand mixer with whisk attachment and beat on medium-high 1-2 minutes until thickened and slightly paler.
- Pipe or spread ganache onto cooled cupcakes and top with chocolate espresso beans and jimmies.
