Friday, March 9, 2012

ganache filled double chocolate espresso cupcakes

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ever have one of those days that nothing seems to ever go right?
your pants seem tight - but they fit last week!
you woke up later than you planned - which throws off your entire well planned
down to every minute day
and the cupcakes you are baking are just- well, plain difficult
first the bag of flour has a slit down the side which you did not see and now you are covered
 head to toe in flour including the just vacuumed floor
when filling the bag of  ganache you get more ganache on your hands and counter than in the bag
the beautifully envisioned piped frosted cupcakes is a huge fail because you were impatient and did not allow the cupcakes to fully cool before frosting
i almost gave up on these cupcakes- I'm sure glad i didn't though
they are so incredibly tasty
even though they nearly caused me to breakdown in the middle of the kitchen floor
yep- that was the kind of day i had yesterday
but at least i ended it with some sweet cupcakes that are sure to put a smile on any ones face no matter how good or not so good a day they have had

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these were specially made for Justin - he LOVES chocolate
and i just so happened to get my special delivery from joy the baker
double dutch dark cocoa, espresso powder & chocolate jimmies were just a few of the treats that arrived on my doorstep last week
obviously this called for cupcakes
ganache filled double chocolate espresso cupcakes to be exact

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cupcakes really are quite easy as long as you have some patience
the patience is really reserved for the frosting part of cupcake making
remember the opening to this post- it is obvious i am working on that thing called patience
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whip the batter up, then pour & bake
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after baking you are left with some insanely dark chocolate cupcakes thanks to the double dutch dark cocoa - pretty intense huh?
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i wanted some sort of filling - so i went with an easy ganache
simply take you finger and poke a little hole in the top (wait until they are a bit cool) of each cupcake
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then in your handy Ziploc bag ganache pour er - fancy isn't it
squeeze a bit of ganache into each cupcake - just to the top
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for a bit more "coffee" flavor, the frosting is spiked with coffee
this frosting is so good- i am pretty sure that i must have eaten half the batch while frosting

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the ganache has a mix of chocolate, white chocolate and hazelnuts
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a simple garnish of coffee beans or chocolate dipped espresso beans are perfect
or chocolate jimmies for extra chocolate goodness

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a nice cold glass of almond milk is a must when enjoying these cupcakes
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fun to bring to a party - these have enough caffeine between the chocolate, coffee & espresso to keep the party going well into the night

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tune in some he & she on pandora, grab a tall glass of almond milk and dance around while enjoying a cupcake or two
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if you are unable to find the dark cocoa, certainly feel free to substitute with regular cocoa

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no espresso powder? leave it out or add a bit of instant coffee granules dissolved in hot water
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Ganache filled Double Chocolate Espresso Cupcakes
makes 12 cupcakes

you will need:

for the cupcakes:
(Martha Stewart Cupcakes)
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water 

for the ganache filling:
1/2 cup chocolate & nuts - whatever mix you have on hand
3 tbsp powdered sugar
1 tbsp almond milk

for the frosting:
4 cups powdered sugar
2 tbsp non-hydrogenated all vegetable shortening (i used spectrum)
3 tbsp almond milk
4 tbsp cold coffee

assembly:

cupcakes:
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside


In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside

In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.

Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.

Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting & filling with ganache.


ganache:
in a double boiler melt chocolate & nuts
add powdered sugar
stir in almond milk
remove from heat and set aside until ready to use

frosting:
in the bowl of a stand mixer add powdered sugar and shortening and mix on stir speed
slowly add cold coffee & almond milk - stir on medium/high speed until frosting  is mixed well and desired consistency is reached

final cupcake assembly:
once cupcakes have fully cooled - with your pointer finger make a small hole in the top of each cupcake for the ganache

transfer ganache to a Ziploc baggie and cut a small hole at the edge of the bag - pipe the ganache into each hole of the cupcakes

frost each cupcake by hand or with a pastry bag and desired tip pipe a tower of frosting onto each cupcake

top with jimmies, chocolate covered espresso beans or leave as is

enjoy!

Print this Recipe

32 comments:

  1. Your cupcakes look fantastic. The photos are excellent, I love reading your post. Even if you said everything went wrong today, I think your cupcakes turned out just perfect. Keep up the good work. Awesome photos. Thanks for sharing.

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    1. Aww thank you Anita for your kind words, thank you for stopping by and leaving a comment; it surely made this day a little brighter :)

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  2. those are some AMAZING looking cupcakes! i love that they are filled with ganache, but topped with coffee icing! and those sprinkles remind me of the days i worked in a bakery..ah..you rock my socks.

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    1. You rock my socks too Caitlin; it would be a very dangerous thing if i ecer worked in a bakery - I would forever be living in stretchy pants :)

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  3. These are beautiful, and I bet they're outrageously tasty, too. I love the picture of you poking a hole in the cupcake =).

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    1. I wasn't sure if I should post those pics; I look like I have man hands and am super pale; but oh well thats what 6 monthes of winter will get you :)

      These were super tasty!

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  4. I love coffee flavoured desserts, although I'm missing the Frangelico from your last post too ;)
    I'm surprised the icing stayed white after adding coffee to it - I thought that would turn it brown!

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    1. I know! I was really hoping for a beautiful brown/caramel color but it never turned...maybe i didn't use enough coffee...I was afraid if i use more the coffee flavor would be over powering.

      Oh the frangelico- so good :)

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  5. Ok, sometimes I just shouldn't look at your blog. It's like going in to Anthropologie, it's dangerous for me. Now all I want is a ganache filled double chocolate espresso cupcake. Or two.

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    1. oh how I wish I had an Anthro near me - and I am flattered that I am your food version of Anthro :)

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  6. i love the colors here! the deep board.. the bright blue.. the subtle green and the deep browns.. its a painting! i cant see no mishaps from the pictures!:) justin must have been a very happy person yesterday!.. the cupcakes look gorgeous and i am sure taste amazing too!
    Have a great weekend.

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    1. I had so much fun putting the colors together for this session; and yes having one of these cupcakes with a glass of almond milk definitely made the rest of my day a little sweeter :)

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  7. I agree with Richa! Love the colours :) Such pretty photos.

    Awe, I feel for you!!! Sometimes I feel like having a melt down in the kitchen too when things just don't seem to be working out. I tried to make some cookies at christmas and the dough would not roll out. I ended up chucking it in the garbage, declared I was quitting food and stormed off to the bedroom. *HAH* The cupcakes look gorgeous though. And I have a feeling they were incredibly delicious!

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    1. haha I have been there; storming out of the kitchen or just scrapping the whole experiment...poor Justin knows not to speak to me while I am making homemade pie crust :)

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  8. I love the incredibly dark flavour of these beautiful cupcakes - love how you always make me smile by your recipes :D
    Decadence at its fullest!

    Cheers
    Choc Chip Uru
    Latest: Tropical Caramelised German Pancakes

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    1. I couldn't believe how dark they baked up; I love the richness of the color!

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  9. I cannot stop saying "Double Dutch Dark Cocoa Powder" in my head. Looks like you started up an obsession for me. I won't stop until I get it :) As for the bad day, ugh! So sorry--those are super frustrating to say the least but thank goodness the day is over. And hey! You had a cupcake to eat at the end of it so it wasn't so bad after all right? ;) xo!

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    1. Cara- are you saying it like 10 times fast, cause if not you totally should :) The Cocoa cam from King Arthur Flour :)

      An yes, my day did get a littl better after inhaling a cupcake or two with a big ol' glass of Almond Milk

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  10. Oh no! I think I must have stollen some of the awesome out of your day... the other day, while I made my own cupcakes, the sun was shining and everything was going my way (well, most everything). Sorry about that!
    But your cupcakes sound fabulous! I love adding espresso to dark chocolate - they both enhance eachother so beautifully.
    Also, what a great tip - just poke your finger into the cupcake! Duh! I went through and cut out holes in all of mine. :P

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    1. No, no you did not steal any awesomness out of my day, it was all me :)

      The frosting on your cupcakes is absolutely perfect - can we say jealous :)

      At least you had your scraps leftover to munch on while frosting !

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  11. I love the combination of coffee and chocolates. Inspiring cupcakes and photos! I wish I can make some too, without fouling them up. :-)

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    1. For some reason I just cannot get the hang of Piped Frosting - maybe I should take a class or too, I am determined to get it right eventually!

      Thanks for stopping by for a visit :)

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  12. Your cupcakes look amazing! Great photos!

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  13. Your pictures are beautiful. What a great idea to combine coffee and chocolate. Beautiful cupcakes!!

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    1. Thank you so much Lysa; love the way each of the coffee & chocolate flavors enhance one another :)

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  14. These sound delicious! I make a chocolate stout cupcake (did I already tell you this?) with Irish cream ganache and whiskey frosting, but I usually drizzle the ganache on top becuase I'm too lazy to fill the cupcakes. But you've inspired me - I will fill the friggin' cupcakes. Maybe ;)

    Absolutely BEAUTIFUL, by the way. And I love the little bean decorations on top. You rule.

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    1. Mmm Stout Cupcakes with Irish Cream Ganache; NO you haven't shared this with me, it sounds totally amazing!

      Oh and I thought I was the only other person to use the word Friggin' besides my Mom- I love that word :)

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  15. These are such pretty cupcakes!
    Sure beats the cupcakes that are piped with frosting up high! Vegan to boot too ^^

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    1. Finally another person that appreciates hand frosted cupcakes :) although I have to admit I tried my hand at the mile high frosted and it was a huge FAIL; but they still tasted good. I am determined to perfect the fine art of mile high piped frosting

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  16. I love the poking a hole into the cupcake and filling it with ganache...Excited to try this recipe =)

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  17. Oh wow! Thanks for that, sounds really amazing! Will definitely gonna give it a try this weekend!

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Thanks for stopping by - your comments make my day!