Espresso Cupcakes with White Chocolate Frosting
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, they're topped off with white chocolate frosting.
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Ingredients
Instructions
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Continue Reading at Leitesculinaria →Chef's Notes
PLANNING AHEAD
The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature. The ganache can be made several days ahead and kept refrigerated. The frosting can be made a day ahead and stored at room temperature. For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.
MELTING CHOCOLATE
Bring a pot one-third full of water to a boil. Turn off the heat and place a stainless steel bowl over the water (you can also use a double boiler). Make sure the bowl is sitting over, not in, the water, as chocolate will scorch if it gets too hot. (To check this, place the bowl on the pot and then pick it up to see if there is any water on the bottom of the bowl). The residual heat will melt the chocolate. While the chocolate is melting, stir occasionally. If you haven’t stirred the chocolate while it was melting, it may look unmelted on top, but the rest of it could be melted. This is especially important with milk and white chocolates since they scorch easily.
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