| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Prep: | 30 min |
| Inactive: | 30 min |
| Cook: | 15 min |
| Yield: | 24 cupcakes |
Ingredients
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 3/4 cups flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup hot coffee
- Chocolate Truffle Ganache, recipe follows
- Whipped Chocolate Buttercream, recipe follows
- 2/3 cup boiling heavy cream
- 2 cups milk chocolate chips
- 1 tablespoon chocolate liqueur
- 4 sticks unsalted butter, at room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup cocoa powder
- 1/2 cup heavy whipping cream
Instructions
- Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
- In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
- In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee. Mix on low for 2 minutes more.
- Fill the lines three-quarters full with batter and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
- To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
- Add the boiling cream to the chips and stir together until chips are completely melted. Add liqueur, mix well and set aside to cool.
- In an electric mixer, beat the butter on high for 2 minutes. Once the butter is whipped, add the powdered sugar 1 cup a time until well blended. Add the vanilla and mix well. Add the cocoa powder and blend on medium speed until well incorporated. With the mixer on low speed, slowly add the heavy cream. Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 518 |
| Total Fat | 30 g |
| Saturated Fat | 16 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 3 g |
| Sugar | 49 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 229 mg |
Reviews
This recipe came out perfect just the way the recipe reads. and they are delicious.
This cupcake was a huge success. I used an electric mixer for the filling. It made it easier to pipe into the cupcake. Just decadent.
havn’t made them yet
Made these for a treat and they got rave reviews!
Amazing. I change the warm cup of coffee to a warm cup of milk. The batter is super runny but they turned out amazing. I also use it in cake form but found the cake very crumbly so I added only 1/2 cup of milk (or the coffee) and it turned out perfect consistency. Huge hit.
to much baking soda taste for my taste..also butter would have made it more decadent…
I just LOVE this cupcake! I was looking for a moist, fluffy, and light cupcake. This was a perfect match! Instead of the truffle frosting, I made my own mocha frosting, tasted AMAZING! So excited to share it with my family! :
it was a very moist cupcake.
It was a very moist and rich cupcake. I chose to do my own chocolate swiss buttercream frosting as I was really only looking for a good solid dependable chocolate cupcake to use as a base cupcake for many other things. This cupcake was very delicious and was the right consistency. However I didn’t realize that it would nearly double in size when it baked! Ooops! The cups I filled closer to half full rather than 2/3 came out perfect.
This cupcake is UNBELIEVABLE!!!!!! Taste is amazing!