This espresso cupcakes recipe makes 12 richly flavored cupcakes, topped with chocolate frosting and a drizzle of white chocolate ganache.
Preheat the oven to 350°F.
Line a 12 cup muffin tin with paper liners.
In a medium bowl, combine the flour, espresso powder, baking soda, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed.
Add the sugar and continue to beat on medium speed for 1 minute, until light and fluffy.
Add the eggs one at a time, beating between each addition.
Beat the mixture for 1 minute until well combined.
Add the dry ingredients alternately with milk in 2 additions, stirring to incorporate between each addition.
Pour the batter into the prepared muffin tin.
Transfer to the preheated oven and bake for 20 minutes, or until a tester inserted into the centre comes out clean.
Let cupcakes cool for 5 minutes before removing them from the tin.
Remove from tin and allow to cool completely before icing.
Place the white chocolate in a small heat proof bowl and set aside.
In a small sauce pan set over medium heat, heat the cream for about 5 minutes, until simmering.
Pour the cream over the chocolate in the heat proof bowl and allow to sit for 5 minutes, until the chocolate has melted.
Once the chocolate has melted, whisk until smooth. Set aside to cool.
In a glass or metal bowl set over a pot of simmering water, melt the chocolate. Whisk until smooth and then set aside to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment sift the confectioners' sugar.
Stir in the milk and vanilla and mix on low speed until the ingredients are combined.
Add the butter and salt and beat on medium speed until smooth.
Mix in the cooled chocolate.
Refrigerate for 30 minutes, until the frosting is firm enough to hold its shape.
Put icing into a piping bag.
Once the cupcakes are cool, pipe some chocolate frosting onto each and then drizzle over the white chocolate ganache.