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Chocolate Espresso Cupcakes with Ganache Frosting Recipe

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Delight in the rich combination of chocolate and espresso with these moist and fluffy Chocolate Espresso Cupcakes topped with a smooth, whipped chocolate ganache frosting. Perfect for coffee and chocolate lovers looking for an elegant yet easy-to-make treat.

Ingredients

Whipped Chocolate Ganache Frosting

  • 10 3/4 ounces (1 3/4 cups plus 2 teaspoons) good-quality bittersweet/semisweet chocolate chips
  • 7 3/8 ounces (7/8 cup plus 1 teaspoon) heavy cream, heated to a simmer
  • 4 ounces (1/2 cup) espresso or strongly brewed coffee, hot

Chocolate Espresso Cupcakes

  • 2 7/8 ounces (2/3 cup, spoon and level) all-purpose flour
  • 2 3/8 ounces (2/3 cup) good-quality natural cocoa powder (not Dutch process)
  • 1 1/2 teaspoons espresso powder
  • 1/2 teaspoon baking soda
  • 3/8 teaspoon salt
  • 6 1/2 ounces (7/8 cup plus 1 tablespoon) granulated sugar
  • 3 ounces (6 tablespoons) neutral-flavored cooking oil
  • 2 large eggs, room temperature
  • 4 ounces (1/2 cup) espresso or strongly brewed coffee, cooled to room temperature
  • 1 1/2 teaspoons vanilla extract
  • Chocolate espresso beans, for decoration
  • Chocolate jimmies, for decoration

Instructions

  1. Make the Ganache: Place the bittersweet/semisweet chocolate chips in a medium-large microwave-safe bowl. Pour the heated heavy cream and hot espresso or coffee over the chocolate. Let the mixture sit for about 5 minutes to allow the chocolate to melt, then stir gently until the ganache is smooth and fully combined. Set the ganache aside to cool to room temperature, stirring occasionally every 15 minutes to help it cool evenly.
  2. Prepare Oven and Pan: Preheat your oven to 350ºF (177ºC). Line a standard 12-cup muffin pan with cupcake liners to prevent sticking and ensure easy removal.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, natural cocoa powder, espresso powder, baking soda, and salt until evenly combined. This ensures uniform distribution of the leavening and flavor components.
  4. Mix Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, neutral-flavored oil, eggs, cooled espresso or coffee, and vanilla extract until the mixture is smooth and homogenous.
  5. Combine Ingredients: Add the dry ingredient mixture to the wet ingredients. Using a spatula, gently fold the ingredients together just until the batter is evenly incorporated. It’s okay if the batter is not perfectly smooth; overmixing can cause the cupcakes to be dense.
  6. Fill Cupcake Liners: Divide the batter evenly among the prepared muffin cups, filling each liner about two-thirds to three-quarters full. This amount allows room for the cupcakes to rise without overflowing.
  7. Bake the Cupcakes: Place the muffin pan in the preheated oven and bake for 15 to 17 minutes. To test doneness, lightly press the tops of the cupcakes; they should spring back, or insert a toothpick into the center which should come out clean. Remove from oven and let them cool in the pan for about 10 minutes.
  8. Cool Completely: After initial cooling, transfer the cupcakes to a wire rack and allow them to cool completely before frosting to prevent the ganache from melting.
  9. Whip the Ganache: Once the ganache is cooled, transfer it to the bowl of a stand mixer fitted with a wire whip attachment (or use a handheld electric mixer). Beat on medium-high speed until the ganache thickens and lightens in color slightly. Be careful not to overwhip to avoid a grainy texture. Wipe down the bowl as needed during whipping.
  10. Frost and Decorate: Use a piping bag or an offset spatula to spread or pipe the whipped ganache evenly onto each cooled cupcake. Finish by topping each cupcake with a chocolate espresso bean and a sprinkle of chocolate jimmies for an elegant touch. Serve immediately or refrigerate until serving.

Notes

  • For best results, use high-quality bittersweet or semisweet chocolate chips and natural cocoa powder to bring out the deep chocolate flavor.
  • Allow the ganache to cool completely before whipping to achieve the perfect frosting texture.
  • Room temperature eggs help create a smoother batter and better rise.
  • The espresso can be substituted with strong brewed coffee if espresso is unavailable, but espresso offers a more intense flavor.
  • These cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • If refrigerated, bring cupcakes to room temperature before serving for best texture and flavor.

Find it online: https://bitezly.com/chocolate-espresso-cupcakes-with-ganache-frosting-recipe/