Directions

Preheat oven to 350F.

Add papers to a cupcake pan.

Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.

Add the wet ingredients into a large bowl and whisk together.

Add the wet ingredients the dry ingredients.

Whisk to combine then mix on level 2 for two minutes.

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.

Allow time to cool for 10 minutes to cool fully.

In a medium bowl, sift the confectioners’ sugar, cocoa and espresso powder.

In a standing mixer fitted with a paddle attachment, whip the butter for about 5 minutes.

Beat in the confectioners sugar mixture slowly.

Add vanilla and drizzle in the cream while beating until desired consistency is reached. Transfer to a piping fitted with an 858 tip.

Give chocolate a rough chop. Melt and allow to cool.

Remove the core of the cupcake.

Drizzle chocolate ganache.

Pipe the buttercream.

Top each dollop with a chocolate covered espresso bean. Dust with cocoa powder.