Espresso Cupcakes With Milk Chocolate Ganache Recipes

PERFECT CHOCOLATE ESPRESSO CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Whisk, and set aside.
• In a small bowl, beat the eggs, oil, milk and vanilla. Add this mixture to the sugar/flour mixture of the stand mixer bowl. Using the paddle attachment, mix the ingredients on low just until incorporated, about 30 seconds.
• With mixer off, pour in the espresso and boiling water. Mix by hand until all ingredients are incorporated. A few lumps are ok. The batter will be runny. Let batter rest for 5 minutes.
• Line muffin pan with cupcake cups. Fill each cup to 3/4 full. Use a #20 ice cream scoop to make portioning a snap! One scoop per cup. Or, fill each cup 3/4 full, about 3 Tbs. Bake cupcakes for 25 minutes (but start checking for doneness at 22 minutes using the toothpick test).
• Once out of the oven cool cupcakes, in pan, on a cooling rack for 10 minutes. Then remove from pan and let cool completely before icing.
• In a stand mixer, using a paddle attachment, cream the butter until light and fluffy, about 5 minutes.
• While the butter is creaming, sift together the powder sugar and cocoa powder. Once the butter is creamed, add the sifted cocoa and sugar alternatively first with all of the vanilla extract, then with 2-3 TBS of milk at a time reserving the last two TBS for consistency adjustment. The icing should be spreadable, not too stiff or loose.
• Once the cupcakes are cool, pipe the icing on the cupcakes. Store in a covered container at room temperature for up to three days.

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE

Steps:

• Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
• Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
• Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
• On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
• Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
• Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
• Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
• Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
• Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
• Frost each cupcake with the white chocolate frosting.
• Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
• The ganache can be made several days ahead and kept refrigerated.
• The frosting can be made a day ahead and stored at room temperature.
• For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.