Sort ingredients
snishio
QR Code
Listen
Pdf
Heat oven to 350°F. Line 12-cup muffin pan with cupcake liners.
In large bowl, whisk together flour, sugar, cocoa powder, brown sugar, baking soda, and salt until well combined with no clumps remaining.
In medium bowl, whisk together warm water, mayonnaise, vanilla, and espresso powder until smooth.
Make a well in dry ingredients and gradually whisk in mayonnaise mixture just until batter is smooth.
Divide batter among prepared muffin cups (filling about 60% of the way) and bake until toothpick inserted in center of cupcakes comes out clean, 20 to 22 minutes.
Let cool in pan 10 minutes, then gently remove and transfer to wire rack to cool completely.
Place chopped chocolate in medium heatproof bowl.
In small saucepan on medium, heat cream until just bubbling at edges.
Pour hot heavy cream on top of chocolate; let sit 5 minutes, then whisk until melted and smooth.
Dip cupcakes in ganache and top with sprinkles.
Let set 30 minutes. Serve with any remaining ganache if desired.