Ingredients
1 2/3
cups Gold Medal™ all-purpose flour
2/3
cup unsweetened baking cocoa
1 1/2
teaspoons baking soda
1
teaspoon instant espresso coffee powder or granules
1
teaspoon salt
1/2
cup butter, softened
1 1/2
cups granulated sugar
2
eggs
1
teaspoon vanilla
1 1/2
cups buttermilk
1 3/4
cups semisweet chocolate chips
1
cup whipping cream
1
tablespoon chocolate liqueur
1
cup butter, softened
1/2
cup unsweetened baking cocoa
1/2
teaspoon salt
2 1/2
cups powdered sugar
1
teaspoon vanilla
1
teaspoon chocolate liqueur, if desired
1/4
cup milk
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 to 15 regular-size muffin cups.
In medium bowl, mix flour, 2/3 cup cocoa, the baking soda, coffee powder and 1 teaspoon salt; set aside. In large bowl, beat 1/2 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs and 1 teaspoon vanilla. Alternately add flour mixture with buttermilk, beating on low speed until smooth. Divide batter evenly among muffin cups, using about 1/3 cup in each.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
Meanwhile, in small saucepan, heat filling ingredients over medium heat, stirring until chocolate is melted and mixture is smooth. Pour into 8-inch square or smaller pan; refrigerate 1 hour.
With small ice cream scoop or spoon, scoop out 1/4- to 1/2-inch hole in top center of each cupcake. With 1/4-teaspoon measuring spoon, scoop out small balls of ganache and place 1 ball in each hole.
In large bowl, beat 1 cup butter, 1/2 cup cocoa and 1/2 teaspoon salt with electric mixer on medium speed until creamy. Beat in 1 teaspoon vanilla and 1 teaspoon liqueur. Gradually add powdered sugar, beating on low speed until blended. Add milk; beat until frosting is stiff but creamy.
Spoon frosting into decorating bag fitted with #1M or #2D pastry tip. Pipe large dollop in middle of cupcake and then circle 2 to 3 times to form rose shape.
