Dark Chocolate Espresso Cupcakes...coffee and chocolate what a concept
Now let me just tell you something...these were just FABULOUS! Not only was it just the right amount of espresso but just the right amount of frosting. I actually used cream cheese frosting for this. You wouldn't think that would go but it did. To me it just made each component stand out. The ingredients are pretty standard for chocolate cupcakes.
recipe
makes 12 cupcakes
1
1/8 cups all-purpose flour
1/4
cup unsweetened cocoa 1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 large egg
1/2 cup firmly packed light brown sugar
1/2 cup granulated white sugar
1/2
cup whole milk plus
1/3 cup brewed espresso
1/2
cup unsalted butter, melted (1 stick of butter)1/3 cup brewed espresso
Here’s
what you do…
1. Preheat your oven
to 350 degrees.
2. Line 12 cupcake
or muffin tins with paper liners or spray with nonstick spray – my fav is the
spray with flour.
3. I like to sift (if
you don’t have one use a colander that works too) together my flour, cocoa,
baking soda, and salt.
4. In a bowl, mix
together the egg, brown & white sugars. When you do this it should have a
caramel color.
5. Mix in the same
bowl the milk, coffee, and melted butter.
6. Then mix in the
dry ingredients.
7. Pour or spoon in the
mixture evenly among the cupcake molds, filling them about three-quarters full.
8. Bake for 15
minutes, or insert a toothpick in the middle of the cupcakes comes out clean.
9. Cool for 10
minutes. Using a small spatula or a fork if I can’t find my spatula, remove the
cupcakes from the pan. Continue to cool on a wire rack to room temperature.
10. Once all the
cupcakes are cooled down frost your cupcakes.
I actually use a Wilton dessert decorator that I ordered
from Amazon.com. Let me tell you using this thing makes me
look like a pro frosting anything. You
can get it at AC Moore as well or even Michaels (use their
coupon it’s a great thing to use on one of these)
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