Instructions

Make the cupcakes:

1. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
2. Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined.
3. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. (Yes, the batter will be VERY thin. Don’t fret.)
4. Pour the batter into lined cupcake pan (each cupcake liner should be about 3/4 filled with batter) and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.

Make the pumpkin ganache:

1. Combine white chocolate and butter in microwave-safe bowl and melt them together in 15-second bursts, stirring between each. The mixture should be barely warm to the touch and totally homogenous.
2. Transfer mixture to a container that can accommodate an immersion blender, ideally something tall and narrow, like a 1-quart plastic deli container. (Do you make smoothies with an immersion blender? Use whatever container you use for that.) Warm the corn syrup in the microwave for 15 seconds, then immediately add to chocolate mixture and buzz with the immersion blender. After a minute, stream in heavy cream, with the blender running – the mixture will come together into something silky, shiny, and smooth.
3. Blend in the pumpkin puree, salt, and cinnamon. Put the ganache in the fridge to firm up before using, at least 4 hours (!!), or, ideally, overnight.

Make the frosting:

1. Cream butter and powdered sugar for 2-3 minutes until fluffy and pale yellow.
2. In a small bowl, whisk together milk, instant coffee, and salt. On a low speed, gradually stream coffee milk into butter mixture. The butter mixture will resist the milk mixture, so be patient and take it slow. Do not add more milk until previous addition is completely incorporated. The result will be a very fluffy frosting, pale brown and super shiny. Use immediately.

Assemble the cupcakes:

1. Using your index finger, poke holes in the surface of the cupcakes, pressing your finger about halfway into the cupcake.
2. Spoon enough ganache onto each cupcake that it feels the hole with some extra remaining to spread across the surface of the cupcake.
3. Top with coffee frosting. Enjoy!