Espresso Cupcakes with Milk Chocolate Ganache and Chocalat-Frostin

Preparation info
  • Makes


    • Difficulty


Appears in
A Passion for Desserts

By Emily Luchetti

Published 2003

  • About

I am frequently asked how I can be a pastry chef and not have to widen my front door to fit through it. I explain that desserts are like finances: I know when I can splurge and spend and when I must be frugal. I may save up for a pair of expensive designer shoes or buy a couple of pairs at once that are on sale. As I have a budget for shoes, I have a budget for desserts. I know how much and how often I can eat desserts and still fit into my favorite jeans. If I am having friends over for di