Preheat the convection oven
to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
In a mixing bowl, add the sugar, vanilla and eggs, and mix until combined. With the mixer on low speed, add the milk and oil, and mix until well combined.
In a separate bowl, add the flour, cocoa powder, baking powder, baking soda and salt, and mix together. Add the dry ingredients to the egg mixture and mix on medium speed until the batter is smooth, about 2 minutes. Turn off the mixer and add the hot coffee
. Mix on low for 2 minutes more.
Fill the lines three-quarters full with batter
and bake for 14 minutes. Once completely cooled, use a paring knife to cut out the center of the cupcake.
To assemble: Using a small ice cream scoop
, fill the cupcakes with 1 scoop of the cooled Chocolate Truffle Ganache
. Using a piping bag with a 1M tip, generously frost the cupcakes with Whipped Chocolate Buttercream
, making sure to cover the filled area.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.