-
1
Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 cupcake liners.
-
2
In the bowl of a stand mixer with a paddle attachment, combine the buttermilk, oil, vanilla and eggs.
-
3
In a separate bowl, sift the granulated sugar, flours, cocoa powder, baking soda, baking powder and salt.
-
4
Slowly add the dry ingredients into the wet ingredients and mix until just combined.
-
5
Mix the hot water and espresso powder in a pitcher, and slowly stir into the mixing bowl.
-
6
Fill the cupcake liners and bake for 20 minutes, rotating halfway through.
-
7
Remove from the oven and cool completely before frosting.
-
8
Fill the cupcakes with Chocolate Chipotle Truffle Filling.
-
9
Frost with Chocolate Buttercream.
-
10
Heat the cream until simmering over medium heat.
-
11
Place the semisweet chips in a glass bowl and pour the hot cream onto the chips.
-
12
Allow to sit for a minimum of 2 minutes.
-
13
Transfer the chocolate cream mixture to a stand mixer outfitted with the whisk attachment.
-
14
Add in the chipotle powder.
-
15
Whisk on medium speed until light and fluffy.
-
16
In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and cocoa until incorporated.
-
17
Slowly add in the powdered sugar, heavy whipping cream and vanilla.
-
18
Whip until fluffy.