Alpocalypse Cupcakes
2016-09-11- Course: Dessert
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- Yield : 24 cupcakes
- Ready In : 20m
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Ingredients
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups granulated sugar
- 1 3/4 cups all-purpose flour
- 1/4 cup cake flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup hot water
- 1 tablespoon espresso powder
- Chocolate Chipotle Truffle Filling, recipe follows
- Chocolate Buttercream, recipe follows
- 1 cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 teaspoon chipotle powder
- 1 pound unsalted butter
- 3/4 cup cocoa powder, such as Valrhona
- 6 cups powdered sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
Method
Step 1
Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.Â
Step 2
In the bowl of a stand mixer with a paddle attachment, combine the buttermilk, oil, vanilla and eggs. In a separate bowl, sift the granulated sugar, flours, cocoa powder, baking soda, baking powder and salt. Slowly add the dry ingredients into the wet ingredients and mix until just combined.Â
Step 3
Mix the hot water and espresso powder in a pitcher, and slowly stir into the mixing bowl. Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
Step 4
Fill the cupcakes with Chocolate Chipotle Truffle Filling. Frost with Chocolate Buttercream.
Step 5
Heat the cream until simmering over medium heat. Place the semisweet chips in a glass bowl and pour the hot cream onto the chips. Allow to sit for a minimum of 2 minutes. Transfer the chocolate cream mixture to a stand mixer outfitted with the whisk attachment. Add in the chipotle powder. Whisk on medium speed until light and fluffy.
Step 6
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cocoa until incorporated. Slowly add in the powdered sugar, heavy whipping cream and vanilla. Whip until fluffy.