INGREDIENTS

1. 3 cups all-purpose flour
2. 2 ⅔ cups granulated sugar
3. 3 tbsp cocoa powder nice quality
4. 1 tsp kosher salt
5. 1 tbsp baking soda
6. 1 ½ tbsp baking powder
7. ½ cup sour cream warm
8. 1 cup buttermilk warm
9. 3 eggs large
10. 1 1/4 cups coffee hot 300ml, strong
11. 1/2 cup water
12. ¾ cup veggie oil
13. 1/2 pound butter unsalted, room temperature
14. 1 lb confectioners sugar
15. 1/2 tbsp cocoa powder
16. 1/2 tbsp espresso powder
17. 1/2 tbsp vanilla extract
18. 2 1/2 tbsp heavy cream
19. 1/4 tsp kosher salt
20. 1/2 cup chocolate covered espresso beans
21. 1/2 cup dark chocolate chopped, melted, cooled

Instructions

1. Preheat oven to 350F.
2. Add papers to a cupcake pan.
3. Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
4. Add the wet ingredients into a large bowl and whisk together.
5. Add the wet ingredients the dry ingredients.
6. Whisk to combine then mix on level 2 for two minutes.
7. Distribute batter evenly to cupcake papers. Bake for about 15-20 minutes at 350F or until a toothpick inserted in the center comes out clean.
8. Allow time to cool for 10 minutes to cool fully.
9. In a medium bowl, sift the confectioners’ sugar, cocoa and espresso powder. 
10. In a standing mixer fitted with a paddle attachment, whip the butter for about 5 minutes. 
11. Beat in the confectioners sugar mixture slowly.
12. Add vanilla and drizzle in the cream while beating until desired consistency is reached. Transfer to a piping fitted with an 858 tip. 
13. Give chocolate a rough chop. Melt and allow to cool. 
14. Remove the core of the cupcake.
15. Drizzle chocolate ganache. 
16. Pipe the buttercream. 
17. Top each dollop with a chocolate covered espresso bean. Dust with cocoa powder.