Rich and Moist

A coffee-infused, dark chocolate cupcake topped with whipped chocolate coffee ganache. These are easy to make - just 30 minutes of active prep time! - and can be adapted to gluten-free or dairy-free diets.

The ingredients:

1. Pour heavy cream and hot coffee over a bowl of chocolate chips. Let the mixture sit for 5 minutes, and then stir until smooth. Continue to stir as it cools.

2. In a clean bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt. 

3. In a second bowl, whisk together sugar, oil, eggs, coffee, and vanilla until smooth.

4. Add the dry ingredients to the wet. Mix in just until fully incorporated. The batter will be somewhat thick, but still fluid.

5. Transfer batter to a 12-cup muffin pan lined with paper liners, filling each cup about 2/3-3/4 full.

6. Bake at 350ºF for 15-17 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for about 10 minutes, and then finish cooling on a wire rack.

7. Whip the cooled ganache in a stand mixer fitted with the whip attachment until thicker and slightly paler in color. 

8. Pipe ganache onto cupcakes. Garnish with a chocolate espresso bean and chocolate sprinkles!

"Super delicious, I think the first time I made them I ate 3 in one sitting. Moist, chocolatey, light and fluffy; these are a perfect dessert." -Greg

Bookmark this easy recipe at!