Description
Moist coffee cupcakes topped with robust coffee buttercream. If you like coffee, you’ll love these cupcakes.
Ingredients
- FOR THE CUPCAKES:
- ½ cups Canola Oil
- 1 cup White Sugar
- ½ cups Sour Cream
- 2 whole Eggs
- 1 Tablespoon Vanilla Extract
- 3 teaspoons Water
- 2-½ Tablespoons Instant Coffee
- 1-½ cup All-purpose Flour
- ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- ¼ teaspoons Kosher Salt
- FOR THE GANACHE:
- 1-½ cup Semisweet Chocolate Chips
- ¾ cups Heavy Whipping Cream
- FOR THE FROSTING:
- 3 Tablespoons Instant Coffee
- 3 teaspoons Water
- 1 cup Butter, Softened
- 3 cups Powdered Sugar
- 2 Tablespoons Heavy Whipping Cream
- 12 whole Chocolate Covered Espresso Beans, For Garnish (optional)
Preparation
For the cupcakes:
Preheat oven to 350ºF and line a cupcake pan with paper liners.
In a large bowl, combine canola oil and sugar. Mix in sour cream, eggs and vanilla until combined.
In a small bowl, whisk water and instant coffee until granules are dissolved. Mix in batter.
In a large bowl, whisk flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over-mix.
Fill cupcake liners 3/4 full. Bake for 21–23 minutes. Cool completely.
For the chocolate ganache:
In a small saucepan, heat heavy whipping cream until simmering. Pour chocolate chips into a heat safe glass dish. Pour simmering heavy whipping cream over chocolate chips. Allow to sit for 1 minute.
Whisk until smooth. Scoop into piping bag. Core out about 1/4 inch of the center of the cupcakes. Pipe ganache into the center of the cupcake.
For the frosting:
In a small bowl, whisk instant coffee and water until granules are dissolved.
n a large bowl, beat butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip. Garnish with a chocolate covered espresso bean if desired.
