Triple chocolate cupcakes

I did something crazy today. A few things actually. First, I baked some rich, moist, chocolate espresso cupcakes. Then I stuffed them full of warm, gooey dark chocolate ganache. Then, if you can believe it I smothered the top of the cupcake with the fluffiest, creamiest, BEST EVER chocolate espresso buttercream frosting. It was unreal.

Then Jess and I ate all the leftover cake and frosting and made a mini fondue with the ganache. Amazing.

We even hand delivered these babies to our friend Wyatt, who is the best. Obviously. He bird-watches, kills at squash, and is building us a boat this summer. The best. Anyways, Happy Birthday Wyatt! Hope you enjoy the cupcakes.

Cupcake recipe is from here

Ganache recipe is form here

Here is the recipe for the BEST EVER chocolate buttercream frosting:

1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 teaspoon vanilla extract
4 ounces semisweet or bittersweet chocolate, melted and cooled (I used espresso flavoured dark chocolate and it was incredible)

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes. Apply to your cupcakes :)

nicole!