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Chocolate Coffee Cupcakes with Truffle Topping

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    For Cupcakes

  1. 1. Preheat oven to 350. Place cupcake liners into cupcake pan.
  2. 2. Brew two cups of coffee (10oz boiling water with 2.5 tbsp of Godiva Coffee Grounds). Pour 1/2 a cup into a bowl and reserve the rest for frosting.
  3. 3. Add Godiva Hot Cocoa powder, flour, sugar, baking powder, baking soda and salt into bowl of a stand mixer, whisking to combine.
  4. 4. Place eggs into a bowl and beat until homogenous. Add buttermilk, oil and vanilla extract, and whisk again to combine.
  5. 5. Place paddle on stand mixer and turn to low. Slowly stream in wets until fully combined. Pause to scrape bottom of bowl ensuring batter is fully combined.
  6. 6. Turn mixer back to low and slowly stream in hot coffee until fully combine. Warm up coffee if needed as it should be very hot when being added to the batter. Turn off mixer and again scrape bottom of bowl to ensure batter is fully combined. Batter will be very loose.
  7. 7. Using a 3 tbsp cookie scoop, place 3 tbsp in each liner.
  8. 8. Place in oven for 17-21 minutes until cupcakes are fully baked and domed at the top. Let cool in baking tin until room temperature.
  9. For Frosting

  10. 1. While cupcakes cool, measure out 2 tbsp of reserved coffee.
  11. 2. Place butter, coffee grounds and powdered sugar into stand mixer bowl. Beat on low to combine then increase speed to full whip for 4 minutes. Turn to low and add in the salt, coffee and milk, mixing until fully combined. Scrape bowl to ensure mixture is fully combined.
  12. 3. Place frosting into a piping bag and pipe on top of cupcakes. Garnish with an assorted Godiva truffle.