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
Difficulty: Intermediate
Ingredients:
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)
Method:
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.
