Ingredients

The following ingredients have 24 Servings
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 cup HERSHEY'S Cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 tablespoon vanilla extract
  • 1 cup boiling water
  • 1 tablespoon instant coffee granules
  • 1 recipe chocolate ganache
  • 1 recipe vanilla bean cream cheese frosting
  • dragées or sprinkles (for decorating)
  • 1/2 cup unsalted butter (room temperature)
  • 4 ounces cream cheese (room temperature)
  • 2 vanilla beans (seeds removed)
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • 6 ounces semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instruction

  • Preheat oven to 350°F. Prepare muffin pans with liners. Set aside.
  • Place 1 cup of water with coffee granules in microwave and bring to boiling. (1 minute at a time).
  • In a large bowl whisk together; sugar, flour, cocoa, baking powder, baking soda and salt, until well combined. Add eggs, milk, oil and vanilla; whisk again until well mixed. Stir in boiling coffee (batter will be thin). Whisk well until you have a smooth batter. Pour batter muffin pans.
  • Bake 20-22 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  • Prepare frosting an ganache as cupcakes are baking and cooling. Once completely cooled, spread a spoonful of completely cooled ganache over cupcake tops. Set aside.
  • Fill a gallon resealable bag with vanilla bean cream cheese frosting. Cut a tiny piece off the corner. Use the bag like a piping bag, starting on the outside, swirl around the cupcake an mound in the middle.
  • Warm remaining ganache and drizzle over cupcakes. Decorate with small dragées or sprinkles.