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1
Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
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2
In a medium bowl, whisk together the flour, baking powder and salt.
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3
In another medium bowl, mix the milk and instant coffee, stirring until the instant coffee dissolves.
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4
Using an electric mixer, beat the butter until smooth.
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5
Gradually add the granulated sugar about 1/4 cup at a time, beating on medium speed until combined.
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6
Scrape down the sides and beat on high speed, about 2 minutes more until light and fluffy.
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7
Add the eggs one at a time, beating well after each addition.
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8
Beat in the vanilla.
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9
Alternately add the flour and milk mixture, beating on low speed just until combined, scraping down the sides of the bowl often.
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10
Spoon the batter into the liners, filling the cups half to two-thirds full.
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11
Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes.
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12
Cool the cupcakes.
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13
Take a cupcake and hold it upside down, submerging the top into the Espresso Ganache, lightly pressing down until the entire top of the cupcake is covered.
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14
Lift the cupcake, letting the extra chocolate fall away.
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15
Turn the cupcake right side up.
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16
Let the cupcake cool completely before frosting with Bailey's Irish Cream Frosting.
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17
Place the chopped chocolate in a bowl.
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18
In a small saucepan over medium heat, heat the heavy cream and instant espresso until it simmers.
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19
Pour over the chopped chocolate and add the butter.
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20
Let stand for about 1 minute.
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21
Stir until smooth.
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22
Using an electric mixer with the paddle attachment, cream the butter until smooth.
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23
Add the powdered sugar 1/2 cup at a time, whipping after each addition, scraping the sides of the bowl occasionally.
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24
Add the Bailey's Irish Cream and blend, but do not over whip.
