Directions

• Prepare the frangipane core
• Pulse all the ingredients in a food processor until very smooth. Scrape out into a small baking dish and spread into an even layer. Freeze until firm, about 1 hour. Scoop 24 slightly heaping tablespoonfuls (approximately 10 grams each) and roll into balls. Return to the freezer until the chocolate cupcakes are ready to go in the oven.
• Prepare the chocolate cupcakes
• Preheat the oven to 350°F / 175°C. Line two 12 muffin pans with baking cups.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
• In a separate bowl, whisk together coffee, glycerin, the eggs, buttermilk, oil, and vanilla until well combined.
• Add the egg mixture to the dry ingredients and whisk until smooth. The batter will be quite thin. Pour the batter into the prepared pans.
• Place 1 ball of frangipane in the center of each. Bake until a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let them cool completely before frosting them.
• For the whipped caramelized white chocolate ganache
• Place caramelized white chocolate* in a large heatproof bowl. Set aside.
• In a small saucepan, bring cream and all remaining ingredients to a simmer over medium heat. Pour hot cream mixture over Caramelized White Chocolate; stir until melted. Freeze for 1 hour.
• Transfer cooled mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until light and fluffy, 30 seconds to 1 minute. If your chocolate breaks while whipping it, just melt 3 tablespoons ganache in the microwave, and slowly add it back in while whipping. This
  can happen if it has chilled for too long, but it’s easily fixed.
• Use immediately. Place the frosting in a piping bag with a star tip and frost the cooled cupcakes.