Double Chocolate Mocha Crunch Cupcakes with Espresso Glaze

Ingredients

Cupcake (recipe adapted from Alice Medrich):

• 1 cup (4.5 ounces) all purpose flour
• 1 cup plus 2 tablespoons (7.3 ounces) sugar
• 1/3 cup plus 2 tablespoons (1.5 ounces) unsweetened natural cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, melted and warm
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons instant coffee granules (recommended: Starbucks Via)
• 1/2 cup hot coffee
• 1/2 cup crushed Whoppers

Chocolate Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cups sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 2 tablespoons unsweetened cocoa powder
• 10 ounces bittersweet chocolate, melted and cooled

Chocolate Pouring Sauce:

• 2/3 cup dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4–5 tablespoons warm water

Instructions

To make the cupcakes: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. Add the melted warm butter, eggs, and vanilla, and beat on medium speed for one minute. Stir in the instant coffee granules and half of the hot coffee, and beat for 20 seconds. Scrape the bowl and add the remaining coffee, then beat 20–30 seconds more until the batter is smooth. The batter will be thin and pourable. Divide evenly among lined cupcake cups and bake 18–22 minutes, until a toothpick inserted into a few cupcakes comes out clean. Cool the pan on a rack and frost the cupcakes only when they are completely cool.

To make the chocolate Swiss meringue buttercream: Combine the egg whites and sugar in a heatproof bowl set over simmering water. Whisk constantly until the mixture reaches 160°F (71°C). Transfer to the stand mixer bowl fitted with the whisk attachment and beat on medium-high until the mixture cools, doubles in volume, and holds stiff peaks—about 10–12 minutes. With the mixer running, add the butter one piece at a time, mixing to incorporate after each addition. The mixture may look curdled at times; continue beating and it will become smooth and even. Add salt and vanilla, then fold in the cocoa powder and the cooled melted bittersweet chocolate, mixing until fully combined.

To make the chocolate pouring sauce: Place the dark chocolate and heavy cream in a heatproof bowl set over simmering water. Let sit 2–3 minutes to melt, then stir gently to combine. Add the sifted powdered sugar and blend until smooth. Add warm water one tablespoon at a time, stirring after each addition, until you reach a pourable consistency. Set the sauce aside to cool until warm but still pourable.

Assembly: Pipe or spread the chocolate Swiss meringue buttercream onto cooled cupcakes. Freeze the frosted cupcakes for about ten minutes to firm the frosting. Reheat the pouring sauce if needed to maintain a smooth pour, then drizzle it over the frosted cupcakes. Sprinkle crushed Whoppers over the warm sauce, then finish each cupcake with a small swirl of buttercream and a whole Whopper on top.