Espresso Cupcakes

i made these yesterday with the girls help for minichurch last night. i was unable to find the espresso powder and so i had to use a combination of other instant coffees. the result was a milder coffee flavor and a cucake much light in color. i think before i make them next time i will try looking harder for the instant espresso powder. they still turned out really yummy. i served them with homemade coffee ice cream which added more of the coffee flavor. it was a really good combination. the ice cream recipe i got from the Williams-Sonoma Collection: Ice Creamcookbook. i'm assuming that most of you will just go out and buy your ice cream so i won't give you the recipe. here's the cupcake recipe...

...recipe from A Passion for Desserts
for the cupcakes
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons esspresso powder
4 ounces butter, softened
1 cup sugar
2 large eggs
1/2 cup milk

for the milk chocolate ganache
2/3 cup heavy cream
5 1/2 ounces milk chocolate, finely chopped

for the white chocolate icing
4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners sugar
1/4 cup milk
1/2 teaspoon vanilla
3 ounces butter, softened
pinch of salt

Preheat oven to 350 F. Put liners in a 12 cup cupcake tin.

To make the cupcakes: Mix together all the dry ingredients. In another bowl beat together the butter and sugar until light. Add one egg at a time, beating well after each egg. On low speed alternately add the dry ingredients and the milk in two additions, stirring until incorporated after each addition. Pour the batter into the cupcake tin. Bake about 20 minutes or until done.

To make the ganache: Place the cream in a heavy bottomed saucepan and heat until the cream begins to bubble around the edges. Remove the pan from the heat, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.

To make the icing: Melt the white chocolate in a double boiler. Stir until smooth. Cool to room temperature. In a medium bowl stir the sugar, milk, and vanilla together. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate.

To assemble the cupcakes: Cut out about a quarter of the inside of each cupcake with a small paring knife. Fill the indent with the ganache and place a piece of the cupcake over to cover. Frost each cupcake with the icing.