I spent a lot of time in and out of airports during the Snowpocalypse this winter break, which meant a lot of time sitting around, trying not to fall asleep before I got on the plane, which meant a lot of mochas. But now that I’m home, the bittersweet combination of chocolate and coffee is less readily available. So these cupcakes are my manufactured excuse to fly back into mocha-town.

True to the spirit of the mocha, this cupcake is about subtlety and contrast: the sweetness of sugar and the bitterness of coffee and dark chocolate; the incredibly light, delicate frosting and the dark, rich ganache.

Mocha Cupcakes with Ganache Filling

(adapted from Tracey’s Culinary Adventures and JoyOfBaking.com)

Ingredients

Ganache Filling

2 oz. bittersweet chocolate, finely chopped

1/4 cup heavy cream

1 tbsp. powdered sugar

Cupcake

3 oz. bittersweet chocolate, finely chopped

1/3 cup (1 oz.) cocoa powder

3/4 cup hot coffee

3/4 cup (4 1/8 oz.) bread flour

3/4 cup sugar

1/2 tsp. salt

1/2 tsp. baking soda

6 tbsp. canola oil

2 large eggs, at room temperature

2 tsp. white vinegar

1 tsp. vanilla extract

Frosting

1/2 tsp. pure vanilla extract

3 – 4 tbsp. powdered sugar, or to taste

2 tbsp. unsweetened cocoa powder

1 tsp. instant coffee powder or espresso powder

1 cup cold heavy whipping cream

Directions

To make the ganache, place chocolate, cream, and powdered sugar in a microwavable bowl, and heat for about 30 seconds, or until the mixture is warm (not totally melted). Whisk until the chocolate melts and the mixture is smooth.

Place ganache in the refrigerator to chill for no more than 3o minutes.

To make the cupcakes, begin by placing chocolate and cocoa powder in a large, heatproof bowl. Pour the hot coffee over it, and without mixing, cover the bowl with plastic wrap and let it sit for 5 minutes.

Then, remove the wrap and whisk the mixture until it is smooth. Refrigerate this mixture for about 15 minutes, or until it reaches room temperature.

In a smaller bowl, whisk together the dry ingredients – flour, sugar, salt and baking soda.

Once the coffee-chocolate-cocoa mixture is cooled, add the oil, eggs, vinegar and vanilla, and whisk until incorporated.

Gradually add in the dry ingredients and mix until incorporated. (I forgot the photo on this one). Pour out the batter into a lined cupcake tin, about 2/3 the way up. Drop about 1 tsp. of ganache into the middle of each cupcake well, allowing it to sink slightly into the batter.

Bake for about 18 minutes at 350 degrees Fahrenheit, or until the tops of the cupcakes are springy. The ganache will sink into the batter as the cupcake bakes, forming the filling. Allow the cupcakes to cool fully before adding frosting.

Now for my favorite part. This frosting is like a cloud of subtle chocolate and coffee flavors, light and floaty.

Start by throwing a clean whisk and bowl into the freezer for a couple minutes (a not-so-secret trick to making your cream whip faster). Place your vanilla extract, powdered sugar, cocoa powder, and instant coffee in the bowl, and add in a couple tablespoons of the heavy cream. Whisk to form a paste.

Add in the remainder of the cream and whip by hand or with an electric mixer until stiff peaks form.

Spread or pipe onto the cooled cupcakes, and let your taste buds float to heaven.

~Hafsa Razi