Alpocalypse Cupcakes

Step 1

Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners. 

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. 

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.