- • 2-¼ cups flour
- •2 cups sugar
- • ¾ cups cocoa powder
- • 1-½ teaspoons baking soda
- • 1 teaspoon baking powder
- • ½ teaspoon salt
- • 1 cup canola oil
- • 1 cup espresso chilled
- • 3 large eggs
- • 1 cup sour cream
- • 1 teaspoon Kahlua
Preheat oven to 350 degrees. Line muffin pans with paper liners.
In a large mixing bowl whisk together all dry ingredients.
Add oil, espresso and eggs, and beat at medium speed until smooth.
Mix in sour cream and Kahlua.
Spoon the batter evenly into muffin pans filling each 2/3 full.
Bake until a toothpick inserted into center comes out clean about 18 minutes.
Chocolate ganache filling
- • 6 oz semi sweet chocolate finely chopped
- • ½ cup heavy whipping cream
- • ¼ cup Kahlua
Heat heavy whipping cream and Kahlua in a small sauce pan and add chopped chocolate.
Stir until melted and set aside until cooled.
With a sharp knife cut a hole in the center of each cupcake and place a teaspoon of ganache in the hole of the cupcake.
Butter cream frosting
- • 6 large egg yolks
- • ¾ cup granulated sugar
- • ½ cup corn syrup
- • 4 sticks butter
Beat egg yolks until light.
Combine sugar and corn syrup together in small sauce pan and cook over medium heat, stirring constantly, until it comes to a full boil.
Remove from heat and add to the egg yolks.
Continue beating until mixture is room temperature.
Add the butter and beat until fluffy.