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