Ingredients

The following ingredients have 12 Servings
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cup all purpose flour
  • 1 1/2 cup granulated sugar
  • 1 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup water (warmed)
  • 1/8 tsp expresso powder
  • 3/4 cup buttermilk (or 3/4 c. whole milk + 1 tbsp. lemon juice, let stand for 5 min)
  • 3 tbsp canola oil
  • 1 tsp vanilla
  • 3 tbsp flour
  • 1/2 cup whole milk
  • 1/2 cup butter (room temperature)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 cup heavy cream
  • 6 oz bittersweet chocolate (chips or chopped)
  • 1 1/2 tbsp corn syrup
  • 1/8 tsp vanilla
  • 1/4 cup butter (room temperature)
  • 1 tbsp whole milk
  • 1 cup powdered sugar
  • 1/8 tsp vanilla
  • pinch salt

Instruction

  • Preheat oven to 350 degrees. Line 1 cupcake pan with liners, set aside.
  • In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt. 
  • In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
  • Divide batter evenly among cups, filling 2/3 of the way full. Place in oven and bake for 20-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
  • Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool.