Ingredients:
2 tsp instant espresso powder,
2 tbs hot water,
3 large egg yolks,
2 tbs sugar,
2 tbs oil,
3 tbs milk,
60g all purpose flour,
3 egg whites,
4 tbs sugar,
3/4 cup heavy cream,
1/2 cup dark chocolate (broken up into small chunks)
Method:
1. Mix together the espresso powder and hot water in a small bowl and then set aside to cool.
2. Whisk together the egg yolks and sugar until pale and thick.
3. Whisk in the oil gradually until well combined. Whisk in the milk shortly after along with the cooled espresso mixture.
4. Whisk in the flour until the mixture becomes thick.
5. In another large bowl, whisk the egg whites and sugar until stiff and glossy peaks form.
6. Whisk in 1/4 of the egg whites into the coffee mixture to loosen it up.
7. Fold in the rest of the egg whites until no streaks remain.
8. Pour into 6-8 sturdy cupcake cases using an ice cream scoop to ensure even distribution.
9. Bake in a preheated 180c oven for 18-20 minutes.
10. Whilst they're baking, allow the cream to simmer on a low heat in a pan and then pour this on top of the chocolate. Allow to sit for around 5-10 minutes before stirring until smooth.
11. Allow the ganache to cool further until thick. Use a spoon to vigorously mix this up to loosen into a frosting consistency. If the ganache has become too thick/hard, place in the microwave at 20 second intervals to loosen it back up again.
12. Remove cupcakes from oven and let cool completely. Once cooled, peel from cupcake cases and also slice off the risen tops.
13. Invert cupcakes upside down. Place the ganache into a piping bag fitted with a star tip and pipe from the outside in on top of the cupcake.
14. Serve as is and store at room temperature for around 3 days.
