Name: Espresso Chocolate Cupcakes
Total time: 1 h
Yield: Makes Cakes
Cuisine: Italian

2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee
1 cup unsweetened cocoa powder
2-3/4 cups all-purpose flour (11-1/4 ounces)
2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
2 cups brown sugar
1 tablespoon vanilla extract
4 eggs
Frangelico Ganache * as follows

Method

step 1
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. In a small bowl, mix cocoa powder and Americano/coffee until it looks like a smooth chocolate sauce; set aside to cool.
step 2
In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.
step 3
Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.
step 4
Add chocolate-coffee sauce mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
step 5
Fill each muffin cup until 2/3 full. Bake about 25 minutes.
step 6
Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
step 7
Frost each cupcake with a heap of Frangelico chocolate ganache.
step 8
Frangelico Ganache; In a small saucepan, bring heavy cream to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Frangelico liqueur and allow ganache to cool.
step 9
Once your cupcakes are assembled you can decorate then with sprinkles or crumbled flake chocolate.