Devil’s Food Cupcakes with Ganache Frosting

1 ¼ cups cake flour

½ cup Dutch processed unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup plus 2 tablespoons (1 ¼ sticks) unsalted butter, at room temperature
1 ½ cups granulated sugar
3 large eggs
½ cup buttermilk
1 teaspoon vanilla extract
½ cup strong, hot coffee

Ganache Frosting:
4 ounces semisweet chocolate, coarsely chopped
½ cup heavy cream

1. Set rack in the middle of oven and preheat to 325 degrees F.

2. Line a 12 slot muffin pan with large paper or foil cupcake liners.
3. Sift the flour, cocoa, baking soda, baking powder and salt together 3
times.
4. In the bowl of an electric mixer, beat the butter and sugar together at
high speed for 15 seconds until combined.
5. Add the eggs 1 at a time beating until each is incorporated.
6. Continue beating until light and fluffy, about 6 minutes longer.
7. With the mixer at its lowest speed, beat in 1/3 the flour mixture.
8. Beat in the buttermilk and vanilla, then another third of the flour. Beat
in the coffee and then the remaining flour.
9. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or
until the centers spring back when lightly pressed.
10.Set pan on a rack to cool.
11.Ganache Frosting: Place chocolate in a medium bowl.
12.Bring the cream to a scald in a small saucepan.
13.Pour cream over chocolate and let sit 1 minute, then whisk until
smooth.
14.Let sit for 10 minutes until thick, but still pourable.
15.Dunk the top half of the cupcakes into the frosting to coat. Eat or let
cool, your call.