Espresso Cupcakes With Milk Chocolate Ganache
Cupcakes were originally baked in teacups, which is how they got their name.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Espresso Cupcakes With Milk Chocolate Ganache
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
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In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and espresso powder.
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Gradually mix in the dry ingredients, alternating with the milk. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
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Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
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In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped milk chocolate. Let it sit for a minute, then stir until smooth. Allow the ganache to cool for 10-15 minutes.
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Once the ganache has cooled, whip it with an electric mixer until light and fluffy. Gradually add the powdered sugar and continue to whip until well combined.
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Frost the cooled cupcakes with the milk chocolate ganache. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 40g14%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
