These rich cupcakes make the perfect addition to any day. The added crunch of the walnuts helps to accentuate the flavors throughout.
Ingredients
- Cupcakes
- 2 tbsp Coconut Oil
- 1 stick of Unsalted Butter
- 3 ounces Semi-Sweet Chocolate chopped
- 1 tsp Instant Espresso Powder
- 3/4 cup plus 2 tbsp All-Purpose Flour, not packed
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 cup Unsweetened Cocoa Powder, sifted
- 1/2 tsp Salt
- 1/4 tsp Ground Cinnamon
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar, packed
- 2 Large Eggs
- 1 Egg Yolk (room temperature)
- 1 tsp Vanilla
- 2 tbsp Kahlua
- 1/2 cup Full-Fat Sour Cream (room temperature)
- 1/2 cup hot coffee
- 1/2 cup chopped Walnuts
- Buttercream Frosting
- 1 stick of Unsalted Butter
- 3 cups Confectioners Sugar, sifted
- 3/4 cup Unsweetened Cocoa Powder
- 2 tbsp Kahlua
- 3 tsp Whole Milk or Half and Half
- 1/4 tsp Salt
- 1 tsp Vanilla
- Ganache
- 4 ounces Bittersweet Chocolate, chopped
- 1/2 cup Heavy Whipping Cream
- 2 tsp Kahlua
Instructions
- Step 1
- Preheat oven to 350 degrees. Line and grease a cupcake pan.
- Step 2
- Combine oil, butter, chocolate, and espresso powder in a large bowl. Microwave in 30-second increments until completely melted. Set mixture aside to cool
- Step 3
In a medium-sized bowl, whisk together flour, baking soda baking powder, cocoa powder, salt, and cinnamon. Set aside. - Step 4
- In a stand mixer, combine the sugars, eggs, egg yolk, vanilla, and Kahlua.
- Step 5
- Stir in the cooled chocolate mixture
- Step 6
- Add half of the flour mixture, and half of the sour cream mixture, and continue to add more of each alternating until completely mixed.
- Step 7
- Quickly stir in hot coffee, try not to overmix.
- Step 8
- Fill the cupcake tins 3/4 full and bake for 16-18 minutes, or until a toothpick inserted comes out clean.
- Step 9
- For the buttercream, whisk together the sugar and cocoa powder.
- Step 10
- Use a handheld mixer, and beat the butter on medium speed until creamy; reduce speed to low and slowly add the sugar/cocoa mixture alternating with Kahlua and milk.
- Step 11
- Beat on medium-high until light and creamy.
- Step 12
- Frost the cooled cupcakes
- Step 13
- For the ganache, in a small saucepan, warm the heavy cream until hot but not boiling.
- Step 14
- Pour the chopped chocolate into a medium-sized bowl.
- Step 15
- Whisk the mixture until smooth.
- Step 16
- Allow to cool for about 5 minutes before spooning over cupcakes.
- Step 17
- Top cupcakes with 1/2 cup chopped walnuts.
- Step 18
- Step back and be proud of the beautiful cupcakes you made, maybe even share with friends!