The recipe was just something I randomly found on the internet. Unfortunately, I lost the URL, otherwise I would always cite the orignal source. Using regular muffin pans, my batter yielded 30 moist and decadent cupcakes. I don't like my cakes too sweet so as usual, when I adapt a Western recipe I always cut down on the amount of sugar being called for. If you prefer sweeter cupcakes, you might want to adjust it to your liking.
Makes 30 cakes
For the cupcakes:
2 cups of hot strong coffee - my coffee maker broke so I had to get it from the nearby Starbucks. A Grande (16 oz) Americano is exactly 2 cups =)
1 cup unsweetened cocoa powder
2 3/4 cups (11 1/4 ounces) all-purpose flour, sifted
2 teaspoons baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
250 grams (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 1/2 cups brown sugar
1 tablespoon vanilla extract
4 eggs, at room temperature
For the ganache:350 grams (12 ounces) semi-sweet chocolate (I used 1/3 milk chocolate and 2/3 90% dark chocolate because I love the bitter sweet taste)
3/4 cups heavy cream3/4 cups Hokkaido milk - the original recipe called for 1 1/2 cups of cream and no milk but I think that might be a little too rich so I substitute 3/4 of cream with yummy Hokkaido milk
6 tablespoons for Baileys (or any coffee liqueur of your choice)
1. Preheat oven to 150°C (300°F). Line standard muffin pan with paper liners.
2. In a small bowl, mix cocoa powder and Americano coffee until it looks like a smooth chocolate sauces. Set aside to cool.
3. In a large bowl or stand mixer, cream butter and sugars until nice and fluffy.
4. Add vanilla and eggs one at a time, beating well after each one. Slowly add flour, baking soda, baking powder, and salt until batter and mix for 2 minutes.
5. Add chocolate-coffee mixture and mix the cake batter for 3 minutes on medium-high or until the batter is smooth.
6. Fill each muffin cup until 2/3 full. Bake for about 20 minutes. Check the cake after being baked for 10 minutes to ensure they are in the right shape.
7. Cool in pan for 5 minutes before removing and allow to cool on a wire rack.
8. Meanwhile, in a small saucepan, bring heavy cream and milk to a boil and immediately turn heat off. Add chocolate to the cream, stirring constantly until chocolate ganache is smooth. Add Baileys and allow ganache to cool.
9. Fill a piping bag with ganache and generously frost each cupcake.