Hot Fudge Whopper Cupcakes with chocolate coffee buttercream! This little cupcake knocked some socks off.
Really.Socks were flying!
I wanted to do something dramatic, drizzled with chocolate ganache and ready for serious savoring! I sort of cobbled together elements from some of my favorite recipes, and the result…Ahhhh.Mazing! (If I do say so myself! I’ve really got a problem with patting myself on the back today…sorry!)
I’ve made a Hot Fudge Whopper Cake
before, for my son’s birthday. (Hello, Mom of the Year folks. Are you there? Take note.) I was inspired by this awesome cakeat Confessions of a Cookbook Queen. You need to check this girl, check her today, if you aren’t already hooked. 🙂
I started with a doubled batch of my favorite chocolate cupcakes, topped them with chocolate coffee buttercream and a drizzle of ganache, and then put a Whopper on all that goodness!
Here we go!
Hot Fudge Whopper Cupcakes with Chocolate Coffee Buttercream
Prep Time: 30 minutes
Cook Time: 18-20 minutes
For the cupcakes:
- 2 1/2 cups flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp instant espresso powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups sugar
- 2/3 cup canola oil
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk
- 24 Whopper candies
For the Coffee Buttercream:
- 2 Tbsp whipping cream
- 2 tsp instant coffee granules
- 1 1/2 cups (3 sticks) butter, softened
- 2/3 cup unsweetened cocoa powder
- 1 1/2 tsp pure vanilla extract
- 5-6 cups powdered sugar
- (2-3 Tbsp additional whipping cream)
For the Ganache:
- 4 oz semi-sweet or bittersweet chocolate, chopped into small pieces
- 1/2 cup heavy whipping cream
- 1/4 cup light corn syrup
- 2 tsp pure vanilla extract
Make the Cupcakes:
Preheat oven to 350. Line a cupcake/muffin pan with paper liners (24). In a small bowl, mix together flour, cocoa powder, baking soda, espresso powder and salt. Stir with a whisk or fork to combine.
In a large bowl, whisk together sugar, oil, eggs and vanilla until smooth. Alternately whisk in flour mixture and buttermilk, beginning and ending with flour mixture; whisk until smooth.
Scoop batter into prepared pan. Bake for 18-22 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Set the Whoppers aside until the cupcakes are assembled.
Make the Coffee Buttercream:
In a small bowl, mix together the 2 Tbsp whipping cream and instant coffee granules, stir until coffee is dissolved. In the bowl of an electric mixer, add butter, whipping cream mixture and cocoa powder. Beat until smooth. Add vanilla and 3 cups powdered sugar, beat until smooth. Add 2 more cups of powdered sugar and beat mixture. Continue adding remaining powdered sugar and additional whipping cream until mixture is smooth and spreadable. Frost cupcakes. Chill cupcakes for 10-20 minutes in the refrigerator. (You don’t want your ganache to be too hot and melt the buttercream.) While the cupcakes chill, make the ganache.
Make the Ganache:
Place chopped chocolate in a small heat-proof bowl. Heat cream in a sauce pan over low heat until simmering. Pour hot cream over chopped chocolate and stir until melted and smooth. Stir in the corn syrup and vanilla. Allow to cool and thicken for 5-7 minutes. Drizzle on the cupcakes, on top of the coffee buttercream. Place a Whopper on top of it all!