These cupcakes are a great mix of different textures and flavors. The base isn’t too sweet because of the espresso powder-which leaves room to be over the top with decor! The ganache is subtle, toffee bits give it a nice little crunch, and the caramel whipped cream tops if off really nicely!
Yield: 24 cupcakes
2 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tablespoon of espresso powder
1 teaspoon of baking soda
½ teaspoon of salt
2 cups granulated sugar
1 cup unsalted butter, at room temperature
4 large eggs, at room temperature
2 teaspoons of vanilla extract
1 cup brewed coffee
1 cup toffee bits (optional)
1/2 cup chocolate chips
1/3 cup heavy whipping cream
Caramel whipped cream:
-1+1/4 cup heavy whipping cream
-1/4 cup caramel
-2 tablespoons powdered sugar
To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners. In a medium bowl, combine the flour, cocoa powder, espresso powder, baking soda, and salt. In the bowl of an electric mixer, combine the sugar and butter and beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients in three additions, alternating with the coffee, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Fold in the toffee bits with a spatula. Bake for about 20 minutes or until you stick a toothpick in, and it comes out clean.
For the chocolate ganache, place both the chocolate chips and heavy whipping cream in a microwave safe bowl. Microwave for one minute. Then, stir until you have a smooth mixture (depending on your microwave-you may have to microwave for a longer time, but do it in 10 second intervals after you microwave for a complete minute, you don’t want your chocolate to burn!). When the cupcakes are completely cooled, flip them upside down-so the top part of the cupcake gets a nice dunk in the ganache. Immediately after, place toffee bits all around the edges.
For the caramel whipped cream, beat the heavy whipping cream on high speed for about 4 minutes, until it’s starting to get firm-then add your 1/4 cup of caramel, and continue to whisk for another minute. When The mixture is fully incorporated-add your powdered sugar (taste it and see if you want to add more/less).