Chocolate cupcakes with chocolate ganache filling

Instructions

• Cupcakes
• Preheat the oven to 350°F.
• Prepare with liners the six cups of the cupcake pan, set aside.
• In a large bowl, combine all the cupcake ingredients (except the coffee) with a stand or hand mixer.
• Add the hot coffee and mix.
• Spoon the mixture evenly into the cupcake pan.
• Bake for 15 minutes approx.
• Let the cupcakes cool completely before frosting and filling.
• Chocolate ganache filling
• Heat the cream and chocolate in a small saucepan over medium heat, and combine until the chocolate has melted.
• Let it sit at room temperature to cool down.
• Coffee buttercream frosting
• Beat the butter until smooth (you can do it in the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer).
• Add powdered sugar and mix on low speed, increasing to medium speed and continue mixing until fully combined.
• Add the whipping cream, cocoa powder, brewed coffee and salt and continue mixing until fully combined.
• Leave it in the refrigerator until you use it
• Assembling
• Fill the chocolate ganache into a pastry bag with a small tip and push the tip through the bottom of the cupcakes to fill them.
• Fill another pastry bag with the buttercream frosting and using the decoration tip that you prefer and pipe onto the cupcakes (I used the wilton open star tip #6B).
• Decorate the cupcakes with the cherries and enjoy.