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This homemade version is absolute decadence. The cake itself is springy, moist, and almost melting in its fudginess. It’s soft yet sturdy enough to support the fluffy vanilla cream that’s plumply puffed inside.
Ingredients
Cupcakes:
½ cup hot brewed coffee
2 ounces semisweet chocolate, chopped
1 egg
½ cup sour cream
½ teaspoon vanilla extract
¼ cup canola oil
½ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
½ cup unsweetened cocoa powder
1 cup granulated sugar
Vanilla Buttercream Filling
½ cup (one stick) unsalted butter, softened
3 cups confectioner's sugar
3 to 4 tablespoons heavy cream
½ teaspoons vanilla extract
Chocolate Glaze
¾ cup heavy cream
¼ cup light corn syrup
8 ounces bittersweet chocolate, chopped
Instructions
For full instructions you can go to andiemitchell.com.
