Ingredients
Makes approximately 30 cupcakes
Cupcakes:
1 3/4 cups flour
2 cups sugar
3/4 cups dark cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Ganache:
4 oz. bittersweet chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons confectioner’s sugar
Frosting:
1 cup heavy cream
2 tablespoons corn syrup
pinch salt
1 teaspoon vanilla
20 oz. bittersweet and semisweet chocolate (a combination of the two)
1 1/4 cups powdered sugar
1 cup butter, cut into one-tablespoon pieces
Preparation
