Vanilla Cupcakes with Espresso Ganache Filling and Chocolate Frosting

An easy variation of simple box vanilla cupcakes to impress friends, and add some additional flair to such a basic cupcake.

Ingredients

For the Cupcakes

• 1 box of Betty Crocker Vanilla Cake Mix
• 3 Egg Whites
• 1 cup of water
• 1/2 cup of vegetable oil

For the espresso ganache

• 1 cup of espresso chocolate chips, chopped finely
• 1 cup cream (whipping or regular)
• 1 teaspoon of instant coffee

For the frosting

• 1/4 cup melted margarine
• 1/3 cup of cocoa powder
• 1/4 tsp of salt
• 1/3 cup milk
• 1 1/2 tsp of vanilla extract
• 4 cups powdered sugar

Directions

1. Prepare cupcakes as directed on the package.
2. When the cupcakes are about 5 minutes from completion, put the espresso chips, and instant coffee in a heat safe bowl
3. Begin heating the cream on the stove until bubbles begin to form around the edge of the pot
4. Immediately pour the cream into the bowl of chocolate, and let rest for 2 minutes
5. After resting for 2 minutes, stir together the mixture until smooth with no lumps
6. Using the tool of your choice, create a hole in the center of the cupcakes, saving what was carved out
7. Fill the hole with the espresso ganache, and add a small amount of cupcake back on top
8. Place cupcakes in the fridge while preparing frosting to allow the ganache to set
9. Now to begin making the frosting, begin by mixing together the margarine, cocoa, salt, vanilla, and milk
10. Once combined, whisk in the powdered sugar in 4 separate parts, whisking until smooth before each adding more
11. For a thicker frosting, add more powdered sugar, until getting to the desired consistency
12. Once the frosting is ready, frost the cupcakes and store in the fridge.