-
1
Preheat oven to 325F. Mix flour, baking powder, salt, malt powder, and cocoa together and set aside.
-
2
Cream the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
-
3
Add espresso and vanilla to milk and stir
-
4
Alternately add flour mixture and milk mixture, beat on medium for approx 1-2 minutes until well combined.
-
5
Spoon batter into cupcake papers, filling cups about 2/3 full. Bake for 22- 25(15 minutes for mini) minutes or until a tester inserted into the center comes out clean. Remove from oven and cool.
-
6
Coffee Chocolate Ganache: Pour heavy cream over chocolate chips in a microwave proof bowl. Microwave for 1 minute, stir and add espresso powder. Microwave in 30 second increments until melted smooth, stirring after each 30 seconds.
-
7
In an electric mixer add butter and beat until light and fluffy, about 2 minutes.
-
8
Add 2 cups of powder sugar, mix on low until combined, then increase speed to medium for about 30 seconds.
-
9
Add remaining 2 cups of powder sugar, coffee and vanilla. Mix on low until combined, then on medium combine until fluffy. Add cream until desired consistency of smooth and fluffy is desired.
-
10
Core the center of the cooled cupcakes approx 3/4 of the way down using a paring knife or an apple corer. Fill with coffee ganache.
-
11
Using a piping bag fitted with a tip or a Ziploc bag, fill with Latte frosting and pipe onto cooled cupcakes. Drizzle with coffee ganache and top with a chocolate covered coffee bean.
