Creamy Mocha Cupcakes for That Special 'Hit'
These cupcakes are PERFECT for this holiday season! They are rich, chocolaty, and rum-induced. My secret ingredient is Kahlua liqueur in the recipe, so check it out!
Equipment
- 1 Mixer
- 1 cupcake tin
Ingredients
Chocolate Espresso Cupcakes
- 3 oz dark chocolate (bittersweet)
- 1 oz cocoa
- ¾ cup Kahlua
- 2 tbsp espresso coffee
- 1 tbsp milk
- 4.5 oz all-purpose flour
- 5.25 oz sugar
- ½ tsp sea salt
- ½ tsp baking soda
- 6 tbsp olive oil
- 2 eggs
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Bitter Espresso Ganache
- ¼ cup Kahlua
- 3 tbsp espresso coffee
- 3 oz dark chocolate
- ½ tbsp butter (unsalted)
- 3 oz heavy cream
Dark Chocolate Truffle Swiss Buttercream Frosting
- 5 egg whites
- ⅔ cup sugar
- 4 sticks butter (unsalted)
- rest of Kahlua blend from ganache
- 1 tsp vanilla paste
Instructions
Making the Batter
- In a large mixing dish, merry cocoa, chopped bittersweet dark chocolate, piping hot Kahlua, espresso shot, and milk. Set the mixer on the low speed and mix it till smooth. Set this aside to chill slightly while you prepare the other elements.
- In a second bowl, combine all the dry components: flour, sugar, a pinch of salt, and baking soda. In yet another bowl, whisk together the rest of the wet ingredients: eggs, olive oil, vinegar, and vanilla.
- Add half of the flour and half of the egg mixture into the chocolate and mix well to combine. Finish with adding another half of flour and eggs, and combine till smooth, and lump-free. The batter consistency is thinner than the one for pancakes.
Baking
- Line your muffin tin and pour in the batter till ¾ full. Bake them for about 20 minutes at 350 °F (180 °C) or until the toothpick comes out with a few crumbs on it. Leave the cupcakes in the tin for about 5 minutes and arrange them on the rack to cool completely.
Making the Espresso Ganache
- Mix Kahlua with instant espresso powder and microwave for about 30 seconds.
- In a bowl big enough to dip the cupcake in, place chopped chocolate and butter. Pour some hot Kahlua mix and give it a stir.
- Heat heavy cream to the boiling point, and pour over the chocolate. Fuse everything into a smooth-textured mixture and set aside to chill. Don't refrigerate.
Making the Chocolate Truffle Swiss Buttercream
- In a medium-sized saucepan, pour about an inch of water, and bring to a light simmer.
- In a mixing bowl, whisk together sugar and egg whites until frothy. Place that bowl over the pot and whisk constantly. The steam will slowly melt the sugar, and you’ll get a smooth, glossy mixture. It is done when there are no sugar crystals left.
- Transfer it to a larger mixing bowl and mix on the highest speed for about 5 minutes. With a mixer still on high, start adding the butter, about 4 tablespoons at a time.
- After you add all of the butter, the mixture will look clumpy and curdled. Pour in the leftover Kahlua mixture from the ganache and mix it at the highest speed. Scrape the sides as you go and the blend will quickly turn into silky, smooth cream.
Assembling the Cupcakes
- Dip the top of the cupcakes into a slightly warm ganache. Frost the cupcakes generously. Enjoy!
Notes
Storing Tips
Keep the cupcakes 2 days tops at room temperature or 4 days in the fridge, in airtight containers.