Rich Double Chocolate Treats (Print Version)

# Ingredients:

→ Chocolate Fudge Frosting

01 - ¾ cup heavy whipping cream
02 - 4 tablespoon unsalted butter, room temperature
03 - 2 tablespoon dutch process cocoa powder, sifted
04 - 10 oz. dark chocolate, chopped into small pieces (70-80%) or semi-sweet chocolate chips
05 - ½ teaspoon vanilla extract
06 - ¼ teaspoon salt
07 - ¼ teaspoon espresso powder
08 - ½ cup powdered sugar (optional)

→ Chocolate Cupcakes

09 - ¾ cup (90g) all purpose flour
10 - ⅓ cup (33g) Dutch Process Cocoa powder
11 - ½ cup (100g) granulated sugar
12 - ½ cup (100g) brown sugar
13 - 1 teaspoon espresso powder (or instant espresso powder)
14 - ½ teaspoon baking soda
15 - ½ teaspoon baking powder
16 - ½ teaspoon salt
17 - 1 large egg, room temperature
18 - ½ teaspoon vanilla extract
19 - ¼ cup vegetable oil
20 - ½ cup buttermilk, room temperature
21 - ¼ cup hot coffee

# Instructions:

01 - In a medium sauce pan, add the heavy cream and heat on low to medium heat until it starts to simmer (do NOT let it boil), then add the remaining ingredients and let cook until all the ingredients are completely combined and the chocolate and butter are melted (continue stirring as it cooks).
02 - You can strain the frosting if there are clumps, then place in a heatproof bowl. Cover the ganache with saran wrap, making sure the saran wrap touches the chocolate. Let it come to room temperature, then place it in the fridge for about 30-45 minutes until it thickens to the consistency that you want - a frostable consistency. Once ready to use, stir the fudge before piping.
03 - Pre-heat the oven to 350°. Line a 12-cup cupcake pan with cupcake liners and set aside.
04 - In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
05 - In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
06 - Slowly add the hot coffee until completely mixed together and smooth.
07 - Pour the batter into the cupcake liners, about ⅔ - ¾ of the way up. Bake for 18-22 minutes. Let cool before frosting.
08 - Once ganache has set, place in a piping bag with a 1M tip or a large round tip, then pipe swirls on each cupcake. Store frosted cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.

# Notes:

01 - I LOVE this fudge frosting with no added sugar. I think it has the perfect richness and it doesn't need any added sweetener. However, if you want a more sweet, less rich frosting, add powdered sugar.
02 - These cupcakes can be stored at room temperature for up to 2 days or in the refrigerator for up to a week in an airtight container.
03 - The espresso powder enhances the chocolate flavor without making the cupcakes taste like coffee.

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