INGREADIENT

• 1 3/4 cups plain flour
• 1 3/4 cups caster sugar
• 1/4 cup dark brown sugar
• 1 1/2 tsp baking powder
• 3/4 cup cocoa powder
• 85 g instant pudding mix
• 1 tbs vanilla extract
• 1 cup buttermilk
• 125 g unsalted butter melted
• 1/4 cup vegetable oil
• 2 eggs
• 2 tsp coffee powder
• 1 cup boiling water

Direction

1. Preheat oven to 180C (160C fan-forced).
2. Line 2 x 12 hole muffin trays with paper cases.
3. Combine all dry ingredients apart from coffee in a large bowl of an electric mixer.
4. Make a well in the centre of dry mix.
5. Add eggs, buttermilk, vanilla, butter and vegetable oil into well, beat on high speed until smooth and well combined. The mixture will be very thick at this stage.
6. Mix coffee powder with boiling water and add to mix, folding in with a spatula until well combined.
7. Divide equally into paper cases.
8. Bake on centre rack for 17-20 minutes or until a skewer inserted into centre comes out clean with just some moist crumbs clinging to it.
9. Remove from oven, allow to cool slightly then remove from trays and place on wire cooling rack(s) until completely cool.
10. Pipe with pre-prepared ganache icing.
11. Icing: Break chocolate into squares and place with cream in a heat-proof bowl over a pot of simmering water.
12. Stir occasionally until chocolate has melted and is completely combined with cream. The mixture will be thick, smooth and glossy.
13. Remove from heat and allow to cool completely to room temperature. Refrigerate if desired.
14. Beat well with electric beaters until thick and creamy but still holding its shape.
15. Spread or pipe onto each cooled cupcake.