Yield 24 mini cupcakes or 12 large cupcakes
1 cup flour
1 cup sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ounce espresso, cooled
3 ounce coffee creamer (makes ½ cup when combined with espresso volume)
¼ cup sunflower oil
1 egg, large
½ teaspoon vanilla
½ cup boiling water
Preheat oven to 325°F Convection Bake.
Place cupcake liners in muffin tin and spray lightly.
In the bowl of an upright mixer, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
In a separate bowl, whisk together egg, creamer, oil, and vanilla.
Add the cream mixture into the flour mix. Using the paddle attachment, mix at medium speed until combined. Reduce speed to low and slowly add boiling water. For fluffier and lighter cupcakes, whip 2 mins on medium high speed to incorporate more air.
Evenly distribute the batter between the cups and bake at 325°F on Convection Bake for 11-14 minutes. Cupcakes are ready when a toothpick inserted in the centre comes out clean.
Remove from oven and allow to cool fully before icing.
Chocolate Ganache Frosting Ingredients
Yield 6 oz
2/3 cup heavy whipping cream
1 teaspoon vanilla
6 oz semi sweet chocolate, chopped
In a heavy saucepan, warm cream over medium low heat.
Stir in vanilla.
Remove from heat, add in chocolate, and allow to stand 3 minutes before stirring.
Once combined, refrigerate 2 hours before using. Keep refrigerated.