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1
For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
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2
Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil.
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3
In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined.
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4
Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine.
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5
Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
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6
Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes.
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7
Cool the cupcakes completely before frosting.
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8
For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water.
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9
Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
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10
Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes.
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11
With the mixer running, add the butter one piece at a time.
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12
Continue beating until all of the butter is incorporated and the mixture looks smooth.
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13
Separate out 1 cup of the buttercream and add the vanilla bean paste.
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14
Set aside for filling the cupcakes.
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15
For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
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16
For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil.
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17
Microwave on medium heat for 1 1/2 minutes, stirring halfway through.
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18
Cool completely before using.
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19
To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling.
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20
Frost each cupcake with some espresso buttercream.
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21
Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell.
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22
Refrigerate again for about 10 minutes.
