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1
For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
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2
Mix the coffee extract into the brewed coffee.
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3
Set aside and allow to cool slightly.
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4
In a bowl of a stand mixer, sift together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt and mix to combine.
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5
Add the butter, vanilla and eggs and beat on medium speed until combined.
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6
Add half of the coffee and beat for 20 seconds.
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7
Scrape the sides of the bowl and add the remaining coffee.
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8
Beat for another 20 seconds until the batter is smooth.
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9
Divide the batter among the cupcake liners, filling them three-quarter full.
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10
Bake until a tester inserted into the centers comes out clean, about 18 minutes.
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11
Set the pan on a rack to cool.
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12
For the ganache: In a medium saucepan, bring the cream, corn syrup and granulated sugar to a boil over medium-low heat, whisking until the sugar is dissolved.
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13
Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted.
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14
Add the coffee extract and whisk until smooth.
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15
Add the butter and whisk until smooth.
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16
Transfer the ganache to a bowl to cool.
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17
For the salted caramel coffee frosting: If using the espresso powder, mix the espresso powder and the vanilla together in a small bowl until dissolved and set aside.
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18
Using a stand mixer with a whisk attachment, whip the butter on medium-high speed until creamy.
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19
Add the caramel and beat until combined.
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20
Reduce the speed to low, add half of the confectioners' sugar and mix until incorporated.
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21
Add the rest of the confectioners' sugar and mix until combined.
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22
Add the coffee extract and vanilla (or the espresso powder and vanilla mixture) and continue to mix at medium-high speed until completely incorporated, scraping the sides as necessary.
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23
Whip the frosting until fluffy.
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24
If necessary, use 1 to 2 tablespoons milk to loosen the frosting.
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25
To assemble: Cut a small and shallow hole in each cupcake and fill with the ganache.
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26
Frost the cupcakes with the salted caramel coffee frosting and sprinkle with a few granules of fleur de sel.
