ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
- Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
- Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
- On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
- Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
- Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
- Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
- Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
- Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
- Frost each cupcake with the white chocolate frosting.
- Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
- The ganache can be made several days ahead and kept refrigerated.
- The frosting can be made a day ahead and stored at room temperature.
- For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #oven #kid-friendly #cakes #chocolate #dietary #equipment
You'll also love
ashlye uragoodfriend
ua61@yahoo.comThese cupcakes were just okay. They were a bit dry and the ganache was too sweet. I wouldn't make them again.
Jareizi Rodriguez
r_jareizi@yahoo.comThese cupcakes were perfect! They were moist and flavorful, and the ganache was the perfect amount of sweetness. I will definitely be making these again.
abnet kassawu
abnet.k2@yahoo.comThese cupcakes were a bit too dense for my taste, but the ganache was delicious. I would recommend using a different cupcake recipe.
nora biteniece
biteniece.n@hotmail.comThese cupcakes were amazing! I loved the espresso flavor, and the ganache was so rich and creamy. I will definitely be making these again and again.
Nasim Abbas
n-a@hotmail.comI thought these cupcakes were just okay. The espresso flavor was a bit too strong for my taste, and the ganache was too sweet.
Fanuel markos
fanuel-markos@gmail.comThese cupcakes were delicious! The espresso flavor was subtle, and the ganache was the perfect amount of sweetness. I will definitely be making these again.
Anwar marri
m_a68@yahoo.comThese cupcakes were a bit dry, but the ganache helped to make them more moist. I would recommend using a different cupcake recipe.
Netsanet Tadesse
netsanet.t@hotmail.co.ukI love espresso and chocolate together, so these cupcakes were right up my alley. They were moist and flavorful, and the ganache was rich and decadent.
Bahroz Shwan
shwan.b1@aol.comThe cupcakes were a bit too sweet for my taste, but the ganache was perfect. I would recommend using a less sweet frosting.
Deena R
d-r@yahoo.comThese cupcakes were easy to make and turned out great! I will definitely be making them again.
Mbali Innocentia
mbali.i81@hotmail.frI'm not usually a fan of espresso-flavored desserts, but these cupcakes were surprisingly good. The ganache was especially delicious.
ThankGod Vincent
v_t@yahoo.comThese cupcakes were a hit at my last dinner party! Everyone loved the rich espresso flavor and the creamy milk chocolate ganache. They were the perfect ending to a delicious meal.