Dark Chocolate Espresso Cupcakes

It doesn’t take much to motivate me to bake.  I made these to celebrate one of my good friends birthdays shortly before Christmas.  I knew all of my teaching friends would benefit from a caffeine and chocolate boost to help us make it to Christmas break.

Recipe adapted from Food Network

Ingredients:

3 large eggs

1 cup granulated sugar

1 cup unsweetened applesauce

½ cup vegetable oil

1 teaspoon vanilla extract

Dark Chocolate Ganache-

1 cup dark chocolate chips

1 cup espresso chips

1 ½ cups heavy cream

Cupcakes-

½ cup dark chocolate chips

½ cup hot espresso

2 cups flour

½ cup Dutch process cocoa powder

1 tablespoon espresso powder

1 tablespoon plus 1 teaspoon baking powder

½ teaspoon salt

Directions:

Ganache-

1. Put the chips in a medium bowl.
2. Heat the heavy cream in a small saucepan until it bubbles.
3. Pour the hot cream over the chocolate and let it sit for 10 minutes shaking the bowl a few times.
4. Whisk until the mixture is homogenous for 20-30 seconds.
5. Chill 40 minutes stirring occasionally and scraping down the sides until the mixture is spreadable.
6. Let stand at room temperature until it is a frosting consistency.
7. Transfer to a piping bag or icing tool with a large tip when cupcakes are cool and ready to frost.

Cupcakes-

1. Preheat the oven to 325 degrees.  Line muffin pan with 18-20 liners.
2. Add chocolate chips and hot espresso to a small bowl. Stir to melt.  Then transfer to the refrigerator to cool to room temperature.
3. Sift the flour, cocoa powder, baking powder, espresso powder, and salt in a bowl.
4. Add eggs, sugar, applesauce, oil, and vanilla at medium high speed for about 2 minutes.
5. Beat in the cooled chocolate mixture.
6. Add the flour mixture and beat until just incorporated scraping the sides as needed.
7. Use a large cookie scooper to fill the muffin tins.
8. Bake until a toothpick inserted in the center comes out with just a few crumbs.
9. Cool on a wire rack.
10. Top with ganache once cool.
11. Store in an air-tight container.
12. Enjoy!