Coffee Cupcakes

Name: Coffee Cupcakes
Ingredients: FOR THE CUPCAKES:; 1/2 cups Canola Oil; 1 cup White Sugar; 1/2 cups Sour Cream; 2 whole Eggs; 1 Tablespoon Vanilla Extract; 3 teaspoons Water; 2-1/2 Tablespoons Instant Coffee; 1-1/2 cup All-purpose Flour; 1/2 teaspoons Baking Soda; 1 teaspoon Baking Powder; 1/4 teaspoons Kosher Salt; FOR THE GANACHE:; 1-1/2 cup Semisweet Chocolate Chips; 3/4 cups Heavy Whipping Cream; FOR THE FROSTING:; 3 Tablespoons Instant Coffee; 3 teaspoons Water; 1 cup Butter, Softened; 3 cups Powdered Sugar; 2 Tablespoons Heavy Whipping Cream; 12 whole Chocolate Covered Espresso Beans, For Garnish (optional)

22 ingredients

13 steps

Ingredients

FOR THE CUPCAKES:
1/2 cups Canola Oil
1 cup White Sugar
1/2 cups Sour Cream
2 whole Eggs
1 Tablespoon Vanilla Extract
3 teaspoons Water
2-1/2 Tablespoons Instant Coffee
1-1/2 cup All-purpose Flour
1/2 teaspoons Baking Soda
1 teaspoon Baking Powder
1/4 teaspoons Kosher Salt
FOR THE GANACHE:
1-1/2 cup Semisweet Chocolate Chips
3/4 cups Heavy Whipping Cream
FOR THE FROSTING:
3 Tablespoons Instant Coffee
3 teaspoons Water
1 cup Butter, Softened
3 cups Powdered Sugar
2 Tablespoons Heavy Whipping Cream
12 whole Chocolate Covered Espresso Beans, For Garnish (optional)

Directions

1

For the cupcakes:
2

Preheat oven to 350°F and line a cupcake pan with paper liners.
3

In a large bowl, combine canola oil and sugar. Mix in sour cream, eggs and vanilla until combined.
4

In a small bowl, whisk water and instant coffee until granules are dissolved. Mix in batter.
5

In a large bowl, whisk flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over-mix.
6

Fill cupcake liners 3/4 full. Bake for 21-23 minutes. Cool completely.
7

For the chocolate ganache:
8

In a small saucepan, heat heavy whipping cream until simmering. Pour chocolate chips into a heat safe glass dish. Pour simmering heavy whipping cream over chocolate chips. Allow to sit for 1 minute.
9

Whisk until smooth. Scoop into piping bag. Core out about 1/4 inch of the center of the cupcakes. Pipe ganache into the center of the cupcake.
10

For the frosting:
11

In a small bowl, whisk instant coffee and water until granules are dissolved.
12

n a large bowl, beat butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
13

Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip. Garnish with a chocolate covered espresso bean if desired.