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1
Place rack in the middle of oven and preheat to 350 degrees F. Line 12 muffin cups with cupcake papers.
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2
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt, and set aside.
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3
Using a mixer, cream the butter and 3/4 cup sugar until pale yellow, about 1 minute.
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4
Add the egg and stir until just combined.
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5
Gently add half of the flour mixture and stir until just incorporated.
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6
Mix in the milk.
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7
Add the remaining flour mixture and stir until combined.
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8
Set aside.
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9
In a small bowl, mix together the cream cheese, 2 tablespoons sugar, and vanilla.
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10
Stir in the chocolate chips and walnuts.
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11
Fill prepared cupcake liners with enough chocolate batter to just cover the bottom.
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12
Add a dollop of the cream cheese filling to each, then top with remaining batter (cream cheese filling should not be visible).
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13
Bake for 20 minutes.
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14
Let cupcakes stand in the pan for 3 minutes and then remove and allow to cool completely on a rack.
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15
Dip each cupcake into the ganache, forming an even layer of frosting.
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16
Place in the refrigerator to set, about 15 minutes.
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17
Place a heat-proof bowl over a pot of simmering water, and whisk together the chocolate, cream, and espresso powder (if using).
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18
Continue whisking until chocolate is melted and the mixture is thick, about 4 minutes.
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19
Remove from heat and let stand for 5 minutes.
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20
Inactive Prep Time: 5 minutes
