Monday, February 4, 2013

Chocolate Espresso Cupcakes with Espresso Buttercream

These are decadent. These are scrumptious. These are delicious. These are amazing. I could go on and on and on....

I have made these on a number of occasions and they always get rave reviews! The coffee really compliments the chocolate and if there are two things that can make a bad day turn good again it's coffee and chocolate! I have to send these cupcakes to work with my husband when I make them because I will eat every single one; no lie. 

Here is the recipe. Enjoy!



Ingredients: 

  • 1 cup (2 sticks) butter
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup chocolate chips
  • 2 teaspoons instant espresso powder or 4 teaspoons of instant coffee
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 cup sour cream

Directions

Preheat the oven to 350 degrees F. Line 24 muffin cups with paper liners.
Combine the butter, cocoa powder, chocolate and instant coffee in a microwave safe bowl. Heat in microwave on full power for one minute; take out and stir until the chocolate melts and the mixture is smooth. Let cool.
In a large bowl, beat the sugar and eggs at medium-high speed with a mixer until fluffy.
In a medium bowl, combine the flour, salt, baking powder and baking soda. Gradually add to the sugar mixture, beating until combined. Add the chocolate mixture, stirring until smooth. Stir in the sour cream.
Spoon the batter into muffin cups. Bake until a wooden pick inserted in the center comes out clean, about 14 minutes. Let cool in the pans for 10 minutes. Remove from the pans and cool on wire racks.
Pipe or spread Creamy Espresso Frosting over each cupcake; I put the frosting into a ziploc baggie and cut one corner to pipe onto the cupcakes. Top with chocolate chips.

Espresso Buttercream:

  • 5 tablespoons heavy whipping cream
  • 2 teaspoons instant espresso powder or 4 teaspoons of instant coffee
  • 1 cup (2 sticks) butter, softened
  • 5 cups confectioners' sugar
  • * If using instant coffee I add just a few tiny grains of salt, not even 1/8 tsp. It balances any bitter taste from the instant coffee.
In a large bowl, combine the cream and espresso powder, stirring until the espresso powder dissolves. Add the butter and beat at medium speed with a mixer until creamy. Gradually add confectioners' sugar, beating until smooth.


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