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.