Instructions

For the Cupcakes

1. Preheat over to 350°
2. Boil water on the stove or in the microwave. In a separate bowl, pour boiling water over espresso powder and chocolate, whisk until well combined.
3. In a separate bowl, combine sour cream, egg yolk, vegetable oil and vanilla. Mix until well combined. Add to your chocolate mixture and stir.
4. Lastly, add flour, sugar, baking soda and salt. Stir until well combined. Batter will be thick and slightly lumpy.
5. Divide batter evenly among four cupcake liners. Liners will be about ¾ full.
6. Bake for 14-16 minutes until your cupcakes are done. After 12 minutes, I suggest to carefully rotate your pan 180° to help bake evenly. To tell if your cupcakes are done, use a toothpick or knife and insert into the center of your cupcake. When your toothpick comes out clean, your cupcakes are done. Transfer to wire rack to cool.

For the Ganache

1. Combine chocolate and heavy cream in a bowl. Microwave on high for 30 seconds. Stir the heavy cream into the chocolate until mixed. Stick back in the microwave for another 15-30 seconds until melted. Whisk in Irish Cream and let cool to room temperature.

For the Whipped Cream

1. Put your bowl and mixer whisks in the freezer for 15 minutes to get them really cold. Combine all ingredients in your frozen bowl and whip on high for two minutes or until stiff peaks form. Return to refrigerator to allow the whipped cream to set until you are ready.
2. To assemble:
3. Once your cupcakes are cooled, use a knife to cut out the center of your cupcake. Use a spoon to fill the centers of the cupcake with the ganache. You may have to reheat the ganache for 15 seconds in the microwave and re-stir to make it easier to fill your cupcakes.
4. Use a knife to top your cupcake with whipped cream and drizzle with extra ganache. Refrigerate until you are ready to serve. This recipe will leave you with about 1 extra cup of whipped cream. Keep it in the fridge and enjoy it by the spoonful!