Ingredients
Method
- Set the oven to 350°F (177°C) and line a muffin pan with paper liners, preparing a second pan if needed for all the batter.
- Stir the flour, cocoa powder, baking soda, baking powder, and salt together in a large bowl until evenly blended.
- In another bowl, whisk the oil, sugar, egg, vanilla, and buttermilk until smooth and unified.
- Combine the wet mixture with the dry ingredients, pour in the hot coffee or water, and whisk until a thin, smooth batter forms.
- Divide the batter between the liners, filling each only about two-thirds full to prevent overflow.
- Bake the cupcakes until a toothpick inserted in the center comes out clean, about 20–22 minutes.
- Let the cupcakes rest in the pan briefly, then move them to a rack and allow them to cool completely before filling.
- Place the chopped chocolate in a heatproof bowl, then heat the cream until just beginning to steam and pour it over the chocolate.
- Let the mixture sit for a couple of minutes, then slowly stir until fully smooth and glossy, and refrigerate until thickened.
- Beat the softened butter until creamy, then add the powdered sugar, cream, vanilla, and salt and whip until very light and fluffy.
- Cut a small cone-shaped piece from the center of each cooled cupcake to create a pocket for the filling.
- Spoon or pipe the vanilla cream into each cavity, trim the cake plugs, and gently set them back over the filling.
- Spread a thick layer of the set ganache over each cupcake, letting it settle into a smooth, fudge-like top.
- If desired, pipe a small swirl of the remaining cream on top for decoration, then serve or chill until ready to enjoy.
Nutrition
Notes
The contrast between the fluffy center and the silky chocolate top makes these cupcakes unforgettable, especially when shared. They’re the kind of treat that disappears fast and gets requested again and again.