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1
Preheat the convection oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
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2
In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined.
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3
With the mixer on low speed, add the milk and oil, and mix until well combined.
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4
In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together.
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5
Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes.
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6
Turn off the mixer and add the hot coffee.
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7
Mix on low for 2 minutes more.
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8
Fill the lines three-quarters full with batter and bake for 14 minutes.
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9
Once completely cooled, use a paring knife to cut out the center of the cupcake.
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10
To assemble: Using a small ice cream scoop, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache.
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11
Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream, making sure to cover the filled area.
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12
This recipe was created by a contestant during a cooking competition.
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13
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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14
Add the boiling cream to the chips and stir together until chips are completely melted.
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15
Add liqueur, mix well and set aside to cool.
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16
In an electric mixer, beat the butter on high for 2 minutes.
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17
Once the butter is whipped, add the powdered sugar 1 cup a time until well blended.
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18
Add the vanilla and mix well.
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19
Add the cocoa powder and blend on medium speed until well incorporated.
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20
With the mixer on low speed, slowly add the heavy cream.
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21
Once the heavy cream is incorporated, turn the mixer on high and whip for 3 to 4 minutes.
