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1
For the ganache: Put the chips in a medium bowl.
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2
Heat the heavy cream in a small saucepan just until it bubbles around the sides.
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3
Immediately pour the hot cream over the chocolate, give the bowl a good shake and let stand 10 minutes, shaking the bowl occasionally.
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4
Then whisk until the mixture is homogenous, 20 to 30 seconds.
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5
Chill about 40 minutes, stirring occasionally and scraping down the sides, until the mixture is almost spreadable.
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6
Give it another brief whisk, and let stand at room temperature until it's at frosting consistency.
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7
For the cupcakes: Preheat the oven to 325 degrees F. Line standard muffin pans with 20 cupcake liners.
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8
In a small bowl, stir the chocolate chips into the hot espresso until melted; cool in the refrigerator to room temperature.
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9
Sift the flour, cocoa powder, baking powder and salt into a bowl.
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10
In the bowl of an electric stand mixer with a paddle attachment, beat the eggs, granulated sugar, applesauce, oil and vanilla at medium-high speed for about 2 minutes.
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11
Beat in the cooled chocolate mixture until the mixture is homogenous.
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12
With the mixer on medium-low speed, add the flour mixture and beat just until incorporated, scraping the sides as necessary.
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13
It's ok if the batter is slightly lumpy.
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14
Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
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15
Bake until a cake tester inserted in the center comes out with a few moist crumbs attached, 18 to 20 minutes.
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16
Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
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17
While the cupcakes cool, make the filling: In the bowl of an electric mixer fitted with a whisk attachment, whip the cream and confectioners' sugar to firm peaks.
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18
On low speed, whisk in the espresso.
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19
Use immediately, or hold in the refrigerator until ready to assemble.
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20
To assemble: Use an apple corer or melon baller to remove the center from each cupcake, about three-quarters of the way into the cupcake.
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21
Use a pastry bag to pipe some of the espresso cream filling into the centers.
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22
Pipe a large rosette of dark chocolate ganache on top of each cupcake.
