2 C. dark chocolate chips (I use 70% Cacao)
1 C. heavy whipping cream
1 tsp. vanilla extract
1 tsp. brewed espresso
1/2 C. powdered sugar
In the microwave using a microwave-proof bowl, melt the chocolate chips and whipping cream together. Stir until smooth. Be careful not to over melt. Do this by melting 20 seconds at a time. Stir, 20 seconds, stir, 20 seconds. It should take about 3 - 4 times.
Place the bowl in the fridge for 1 hour or until you can spoon some out and it keeps it's form. You’ll know your chocolate ganache is cooled enough when you can scoop out some and it keeps it’s shape.
Spoon the ganache into your stand mixer, add the vanilla extract and the espresso and using the whisk attachment, whip until stiff. It should take 4-5 minutes. Add the powdered sugar and whip just until the powdered sugar is combined.
Pipe onto your cooled cupcakes. What I noticed when I was frosting these Dark Chocolate Banana Espresso Cupcakes, is that you need to work timely. This is chocolate and if your hand is on the piping bag too long it starts to melt a little bit. So I only put a little frosting in the bag at a time.
You do not need to refrigerate this frosting. I left mine out, loosely covered with plastic wrap, for 4 days, then sadly the cupcakes I put it on were all gone :( I am sure you will find this frosting Mangialicious!!