Ingredients:

• Ganache Filling
• 3 ounces (85g) bittersweet chocolate, finely chopped
  1/4 cup (60ml) heavy cream
  1 tablespoon confectioners’ sugar
• Chocolate Cupcakes
• 3 ounces (85g) bittersweet chocolate, finely chopped
  1/3 cup (28g) cocoa powder
  3/4 cup (180 ml) hot water
  2 teaspoons instant coffee powder
  3/4 cup (115g) bread flour
  3/4 cup (147g) baking sugar
  1/2 teaspoon salt
  1/2 teaspoon baking soda
  6 tablespoons vegetable oil
  2 large eggs
  2 teaspoons white vinegar
  1 teaspoon vanilla extract
• Vanilla Buttercream Frosting
• 1 cup (226.5g) unsalted butter, room temperature
  3-4 cups (375g – 500g) confectioners’ sugar, sifted
  2 teaspoons vanilla extract
  1-2 tablespoons milk
• Sprinkles for decoration

Method:

• Ganache Filling
• Combine all three ingredients for the Ganache Filling in a bowl. Double boil the chocolate mixture. Whisk the mixture until smooth. Remove from the double boiler and chill in the refrigerator for not more than 25 minutes.
• Chocolate Cupcakes
• Mix the bittersweet chocolate with the cocoa powder in a bowl. In a cup, pour 3/4 cup of hot water into the instant coffee powder. Slowly add the coffee into the chocolate mixture and whisk until smooth. Chill in the refrigerator for 20 minutes.
• Pre-heat the oven to 350°F. Sift the bread flour, sugar, salt and baking soda in a bowl. Set aside.
• Use a new bowl and beat the oil, eggs, white vinegar and vanilla extract together. Slowly add in the chocolate-coffee mixture. Whisk well.
• Next, add in the sifted ingredients 2-3 tablespoons each time and whisk until smooth. Divide the batter evenly among the cupcake liners. Drop in a rounded teaspoon of the Ganache Filling into the center of each cupcake batter. Bake the cupcakes for 15-18 minutes until firm to touch.
• Vanilla Buttercream Frosting
• Use a mixer with a paddle attachment and beat the butter until soft and fluffy at medium speed. Slowly pour in 3 cups of confectioners’ sugar, 1 cup at a time and mix well. Then add the vanilla extract and 1 tablespoon heavy cream while mixing for another 2-3 minutes.
• Adjust the icing stiffness accordingly. Add additional 1 tablespoon of heavy cream if the icing consistency is too stiff or 1/2 cup of confectioners’ sugar if the icing is too thin.