When It Rains, Chocolate...
 
 
Author:
Ingredients
  • For the Cupcakes
  • 75 grams butter
  • ½ tsp vanilla extract
  • 1¾ cups all purpose flour
  • ½ cup dutch cocoa powder
  • 1¼ cups sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 large egg
  • ½ cup strong coffee
  • ¾ cup buttermilk
  • 75 grams walnuts
  • For the Ganache
  • 300 grams butter, softened
  • 200 grams dark chocolate, chopped roughly
  • ¾ cup dutch cocoa powder
  • 1⅕ cups powdered sugar
  • 2 tbsps instant coffee powder
  • ½ tsp vanilla extract
  • ¼ cup raspberry coulis
Instructions
  1. Preheat oven to 175°C or 350°F. Line your cupcake tin with liners.
  2. Melt the butter with the vanilla extract and set aside to cool. Sift the flour, cocoa, baking soda, baking powder and sugar in a large bowl. Lightly whip the egg with the buttermilk. Mix the coffee into the melted butter. Now, add all liquid ingredients to the dry ones and mix until batter is smooth. Gently fold in the walnuts. The batter will be a little liquidy.
  3. Divide the batter into your liners, filling no more than half way. Bake for 17-20 minutes or till a tester comes out clean.
  4. For the ganache, melt the chocolate in a double boiler and set aside to cool.
  5. Whip butter until fluffy. Start adding the powdered sugar a little at a time. Do the same with the cocoa. Mix until smooth. Add the raspberry coulis and the melted chocolate and whip until its fully mixed.
  6. Lastly, add the coffee powder and vanilla and continue mixing until frosting is smooth and fluffy.
  7. I used a standard 10mm star tip to decorate my cupcakes.
Recipe by Box of Spice at https://boxofspice.com/2013/05/chocolate-espresso-cupcakes/