Dark Chocolate Cupcakes with Ganache

I am a firm believer that chocolate in every form, can bring people together. For myself, chocolate has always been a comfort. I have been making these cupcakes for about a year, for a number of different events, and they have yet to fail me.

Double Dark Chocolate Cupcakes:

1 3/4 cups all-purpose flour

2 cups sugar

3/4 c cocoa powder (preferably ghiradelli)

2 tsps baking soda

1 tsp baking powder

1 tsp kosher salt

1 cup buttermilk

1/2 cup vegetable oil

2 large eggs, room temp

1 tsp pure vanilla extract

1 cup hot coffee (I use Starbucks Verona)

Pre-heat oven to 350 degrees

Prepare your muffin pans. This recipe makes about 24 cupcakes.

In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, combine buttermilk, oil, eggs, and vanilla, gently whisk. With a mixer on low, slowly add the wet ingredients to the dry. Once combined, add the coffee.  This batter comes out very thin. Pour into lined muffin pans. Bake for 35-40 min, checking on them in the last 10 mins of baking with tooth pick, as every oven is different. Top with ganache once cooled. I love adding a ganache filled raspberry on top, adds a little something. Enjoy!

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