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Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.

In a large mixing bowl, whisk together the all-purpose flour, 1 3/4 cups granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon salt until well combined.

Add the buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.

Carefully pour the hot brewed coffee into the batter and mix on low speed until just combined. The batter will be thin.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. A piping bag or ice cream scoop can be used for easier distribution.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes cool, prepare the dark chocolate ganache icing. In a small saucepan, combine the heavy cream and 1/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges.

In a medium heatproof bowl, combine the cubed unsalted butter, dark chocolate chips, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.

Pour the hot cream mixture over the chocolate mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.

Whisk the ganache until it is smooth and glossy. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 45-60 minutes, or until the ganache is thick enough to pipe.

Once the cupcakes are completely cool and the ganache has reached a pipeable consistency, transfer the ganache to a piping bag fitted with your desired tip (or a Ziploc bag with the corner snipped off).

Pipe the ganache onto each cooled cupcake. You can smooth the top with a small offset spatula or create swirls. Serve immediately or store in an airtight container at room temperature for up to 2 days.


Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper cupcake liners.

In a large mixing bowl, whisk together the all-purpose flour, 1 3/4 cups granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and 1 teaspoon salt until well combined.

Add the buttermilk, vegetable oil, eggs, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth.

Carefully pour the hot brewed coffee into the batter and mix on low speed until just combined. The batter will be thin.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. A piping bag or ice cream scoop can be used for easier distribution.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes cool, prepare the dark chocolate ganache icing. In a small saucepan, combine the heavy cream and 1/4 cup granulated sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges.

In a medium heatproof bowl, combine the cubed unsalted butter, dark chocolate chips, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.

Pour the hot cream mixture over the chocolate mixture. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.

Whisk the ganache until it is smooth and glossy. Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 45-60 minutes, or until the ganache is thick enough to pipe.

Once the cupcakes are completely cool and the ganache has reached a pipeable consistency, transfer the ganache to a piping bag fitted with your desired tip (or a Ziploc bag with the corner snipped off).

Pipe the ganache onto each cooled cupcake. You can smooth the top with a small offset spatula or create swirls. Serve immediately or store in an airtight container at room temperature for up to 2 days.
