Espresso Cupcakes with Milk Chocolate Ganache and White Chocolate Frosting
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons instant espresso powder
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
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.
Prepare ganache and frosting.
Cut out about one quarter of the inside of each cupcake with a small paring knife.
Fill the indent with the milk chocolate ganache. Frost each cupcake with the white chocolate frosting.
Pairs Well With
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, toppedwith with white chocolate frosting. These are so good, they'll last a day, if even that long.
PLANNING AHEAD: 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.