Coffee Cupcakes

• FOR THE CUPCAKES:
• 1/2 cups Canola Oil
• 1 cup White Sugar
• 1/2 cups Sour Cream
• 2 whole Eggs
• 1 Tablespoon Vanilla Extract
• 3 teaspoons Water
• 2-1/2 Tablespoons Instant Coffee
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoons Kosher Salt
• FOR THE GANACHE:
• 1-1/2 cup Semisweet Chocolate Chips
• 3/4 cups Heavy Whipping Cream
• FOR THE FROSTING:
• 3 Tablespoons Instant Coffee
• 3 teaspoons Water
• 1 cup Butter, Softened
• 3 cups Powdered Sugar
• 2 Tablespoons Heavy Whipping Cream
• 12 whole Chocolate Covered Espresso Beans, For Garnish (optional)

1. For the cupcakes:
2. Preheat oven to 350u0b0F and line a cupcake pan with paper liners.
3. In a large bowl, combine canola oil and sugar. Mix in sour cream, eggs and vanilla until combined.
4. In a small bowl, whisk water and instant coffee until granules are dissolved. Mix in batter.
5. In a large bowl, whisk flour, baking soda, baking powder and salt until combined. Gradually add to batter a little at a time until just combined. Do not over-mix.
6. Fill cupcake liners 3/4 full. Bake for 21-23 minutes. Cool completely.
7. For the chocolate ganache:
8. In a small saucepan, heat heavy whipping cream until simmering. Pour chocolate chips into a heat safe glass dish. Pour simmering heavy whipping cream over chocolate chips. Allow to sit for 1 minute.
9. Whisk until smooth. Scoop into piping bag. Core out about 1/4 inch of the center of the cupcakes. Pipe ganache into the center of the cupcake.
10. For the frosting:
11. In a small bowl, whisk instant coffee and water until granules are dissolved.
12. n a large bowl, beat butter, powdered sugar, coffee mixture and heavy whipping cream until stiff peaks form.
13. Pipe or spread onto cupcakes. I used a disposable piping bag with a star tip. Garnish with a chocolate covered espresso bean if desired.

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Taken from tastykitchen.com/recipes/desserts/coffee-cupcakes/ (may not work)