Name: Moist Chocolate Cupcakes With Espresso Ganache Center
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 120g (1/2 cup) Unsalted Butter, Softened (Cupcake Batter): Ensure it’s at room temperature.; 200g (1 cup) Granulated Sugar (Cupcake Batter); 2 Large Eggs (Cupcake Batter); 120g (1 cup) All-Purpose Flour (Cupcake Batter): Avoid overmixing.; 30g (1/4 cup) Unsweetened Cocoa Powder (Cupcake Batter); 1 tsp Baking Powder (Cupcake Batter); 1/2 tsp Baking Soda (Cupcake Batter); 1/4 tsp Salt (Cupcake Batter); 120ml (1/2 cup) Whole Milk (Cupcake Batter); 1 tsp Vanilla Extract (Cupcake Batter); 60ml (1/4 cup) Strong Brewed Espresso, Cooled (Cupcake Batter); 100g (3.5 oz) Dark Chocolate (70% Cacao), Chopped (Ganache Center); 60ml (1/4 cup) Heavy Cream (Ganache Center); 1 tbsp Unsalted Butter (Ganache Center); 1 tsp Espresso Powder (Optional) (Ganache Center); 115g (1/2 cup) Unsalted Butter, Softened (Frosting); 200g (1 2/3 cups) Powdered Sugar, Sifted (Frosting); 30g (1/4 cup) Cocoa Powder (Frosting); 2 tbsp Whole Milk (Frosting); 1 tsp Vanilla Extract (Frosting); Toasted Cocoa Nibs (Garnish); Cocoa Powder (Garnish)

Description

These moist chocolate cupcakes feature a hidden molten espresso ganache center and are topped with a silky smooth chocolate buttercream frosting. A perfect treat for chocolate and coffee lovers!

Ingredients

120g (1/2 cup) Unsalted Butter, Softened (Cupcake Batter): Ensure it’s at room temperature.
200g (1 cup) Granulated Sugar (Cupcake Batter)
2 Large Eggs (Cupcake Batter)
120g (1 cup) All-Purpose Flour (Cupcake Batter): Avoid overmixing.
30g (1/4 cup) Unsweetened Cocoa Powder (Cupcake Batter)
1 tsp Baking Powder (Cupcake Batter)
1/2 tsp Baking Soda (Cupcake Batter)
1/4 tsp Salt (Cupcake Batter)
120ml (1/2 cup) Whole Milk (Cupcake Batter)
1 tsp Vanilla Extract (Cupcake Batter)
60ml (1/4 cup) Strong Brewed Espresso, Cooled (Cupcake Batter)
100g (3.5 oz) Dark Chocolate (70% Cacao), Chopped (Ganache Center)
60ml (1/4 cup) Heavy Cream (Ganache Center)
1 tbsp Unsalted Butter (Ganache Center)
1 tsp Espresso Powder (Optional) (Ganache Center)
115g (1/2 cup) Unsalted Butter, Softened (Frosting)
200g (1 2/3 cups) Powdered Sugar, Sifted (Frosting)
30g (1/4 cup) Cocoa Powder (Frosting)
2 tbsp Whole Milk (Frosting)
1 tsp Vanilla Extract (Frosting)
Toasted Cocoa Nibs (Garnish)
Cocoa Powder (Garnish)

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Instructions

Preheat & Prepare: Preheat oven to 180°C (350°F) and line a muffin tin with liners.
Make Espresso Ganache: Heat cream, pour over chocolate, stir until smooth, and cool until spoonable.
Cream Butter & Sugar: Cream butter and sugar until light and fluffy.
Add Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla.
Combine Dry Ingredients: Sift together flour, cocoa, baking powder, baking soda, and salt.
Alternate Wet & Dry: Gradually add dry ingredients alternating with milk and espresso, beginning and ending with dry.
Fill Liners: Spoon batter into liners, add ganache, and cover with more batter.
Bake: Bake for 18-20 minutes, or until a toothpick comes out clean.
Cool: Cool in pan for 5 minutes, then transfer to a wire rack.
Prepare Frosting: Beat butter, add powdered sugar and cocoa, then milk and vanilla.
Frost & Garnish: Frost cupcakes and garnish with cocoa nibs and cocoa powder.

Notes

For a richer flavor, use high-quality dark chocolate and espresso. Cooling the ganache to the right consistency is key to a molten center.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 350 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 20 g
Saturated Fat: 12 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 75 mg