Name: Espresso Cupcakes with Milk Chocolate Ganache and Chocalat-Frostin
Yield: Makes 12 cupcakes
Ingredients: ½ teaspoon vanilla extract; 2 large eggs; 1 cup granulated sugar; 4 ounces (8 tablespoons) unsalted butter, softened; 2 teaspoons instant espresso powder; ¼ cup milk; Pinch of salt; ½ teaspoon baking soda; 1¾ cups Confectioners’ sugar; 5½ ounces milk chocolate, finely chopped; 4½ ounces white chocolate, finely chopped; ½ cup milk; ⅔ cup heavy (whipping) cream; 1¼ cups all-purpose flour; 3 ounces (6 tablespoons) unsalted butter, softened; ¼ teaspoon salt; ½ teaspoon baking powder

Preparation info

Makes
12
cupcakes

Difficulty
Medium

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