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1
MAKE THE CUPCAKES
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2
Preheat the oven to 350F.
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3
Line standard cupcake pans with paper liners.
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4
In a small bowl, combine the flour, cocoa, baking powder, and salt.
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5
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar on medium-high speed until light.
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6
Add the eggs and mix until well blended.
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7
With the mixer on low speed, add the flour mixture to the egg mixture alternately with the buttermilk, starting and ending with the flour.
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8
Fill the lined cupcake pans two-thirds full with the batter.
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9
Bake the cupcakes for 15 to 20 minutes, or until a cake tester inserted into the center comes out with a fine crumb.
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10
Remove the pans from the oven.
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11
Carefully remove the cupcakes from the pans and transfer to wire racks to cool.
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12
Cool completely before filling and frosting.
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13
MAKE THE FILLING
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14
In a small bowl, add the boiling water to the instant coffee.
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15
Set aside.
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16
In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium speed until soft peaks form.
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17
Add the sugar and coffee mixture and continue to whip on high speed until stiff peaks form.
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18
Use immediately.
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19
MAKE THE GANACHE
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20
In a small saucepan, heat the heavy cream until it is simmering, but not boiling, stirring constantly.
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21
Place the chocolate chips in a small bowl.
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22
Pour the hot cream over the chocolate chips and stir to blend.
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23
Stir in the butter and continue to stir until the mixture resembles thick pudding.
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24
Use immediately or store, refrigerated, in an airtight container.
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25
To reheat the ganache, heat it in a double boiler or in a stainless-steel bowl set over a saucepan of simmering water, stirring until smooth.
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26
MAKE THE SAMBUCA CREAM
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27
In the bowl of a stand mixer fitted with the wire whisk attachment (or using a hand mixer), whip the cream on medium-high speed until soft peaks form.
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28
Add the sugar and sambuca, and continue to whip until stiff.
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29
Use immediately.
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30
ASSEMBLE THE CUPCAKES
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31
Fill a pastry bag with the espresso cream.
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32
Cut off the tip of the pastry bag to make a small opening.
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33
Insert the tip of the bag into the center of the cupcake and squeeze to release the filling.
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34
Repeat to fill all the cupcakes.
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35
Dip the tops of the cupcakes in the ganache.
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36
Fill another pastry bag fitted with a star tip, if desired, with the sambuca cream.
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37
Pipe a star of the cream onto the center of the cupcake.
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38
Top each with a chocolate-covered espresso bean.
