Grandma B's four chocolate cupcakes

By twinklfsh

Ingredients

• CAKES:
• 1 ¾ cups flour
• 1 t. Baking Powder
• 1 t. Baking Soda
• ½ t. salt
• ½ c butter (at room temp)
• 1 ½ c sugar
• 2 eggs (at room temp)
• 1 t vanilla
• 2/3 c hersheys cocoa
• ½ c plus 1 T hot water
• 1 T. instant coffee granules
• 1 c buttermilk
• Instant Chocolate Mousse
• GANACHE:
• 1/2 c whipping cream
• 1/2 c chocolate chips
• 1/2 c white chocolatechips for drizzling

Details

Servings 12

Preparation

Step 1

Preheat oven to 375. Line muffin cups with paper.
Combine flour, baking powder, baking soda and salt in bowl and whisk together.
Beat butter until creamy, add sugar and beat in eggs one at a time until light and fluffy.
Mix 1 T instant coffee and vanilla into hot water. Add cocoa into mixture to make a smooth paste. Add buttermilk into cocoa mixture. Add flour mixture and cocoa mixture into butter and sugar alternating 1/3 at a time.
Fill muffin cups ½ full. Put into oven. Decrease temp to 350. Bake for 28 minutes or until top springs back when pressed with fingertips. Take muffin cups out of pan immediately and let cool on rack.
When cupcakes are cool fill pastry bag with instant chocolate mousse and insert tip into cupcake. Fill each cupcake;p with approximately 1 T of mousse.
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Ganache: Heat ½ cup cream until bubbling on edges. Pour over ½ cup semi sweet chocolate chips and ½ cup milk chocolate chips (Ghirardelli). Let sit for three minutes and then mix until smooth. Dip cupcake tops into chocolate.

Melt ½ cup white chocolate chips in microwave. (20 second bursts) put into sandwich bag and pipe squiggles ontop of cupcakes.
Serve