-
Preheat oven to 350 degrees. Line 2 muffin pans with cupcake liners.
-
In the bowl of your mixer, combine all dry ingredients.
-
Add eggs, buttermilk, melted butter and vanilla and mix on low until combined.
-
With a wooden spoon, stir in coffee. Batter will be runny.
-
Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a knife is inserted and comes out clean.
-
Cool completely.
-
To make the filling beat shortening and powdered sugar.
-
Gradually add in milk and vanilla and beat until light and fluffy.
-
Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
-
To make the ganache, heat the cream and corn syrup over medium heat.
-
Place the chocolate in a medium sized bowl.
-
Pour the cream mixture over the top of the chocolate chips.
-
Whisk together until melted, smooth and glossy. Allow to cool slightly.
-
When cupcakes are filled, spoon ganache so that it completely coats each cupcake or dip to coat.
-
Allow cupcakes to set before serving.
-
Decorate with hear sprinkles or melted white chocolate swirls.
-
Make 18-20 cupcakes