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Chocolate Espresso Cupcakes Recipe

   
 

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     Chocolate Espresso Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   12-18

Ingredients
3 oz Bittersweet Chocolate
1 oz Dutch-processed cocoa
3/4 cup Kahlua
3 tbsp instant espresso
4.50 oz All Purpose Flour
5.25 oz Sugar
1/2 tsp Salt
1/2 tsp Baking Soda
6 tbsp (2.35 oz) Vegetable Oil
 
2 eggs, room temperature
2 tsp Cider Vinegar
1 tsp Vanilla Extract
Swiss Buttercream-
5 egg whites
2/3 c sugar
4 sticks unsalted butter, softened
Remaining Kahula Espresso Mixture from Ganache
1 tsp Vanilla Paste

Instructions
Preheat oven to 350F. Prepare 12-18 cupcake molds with paper liners or two 8 inch round cake pans. Heat the Kahlua up in the microwave, around 175F, same temperature as a hot cup of coffee or tea. In the bowl of your stand mixer add in the chocolate, cocoa powder, Kahlua, instant espresso. Mix on low until combined and smooth, all the chocolate should be melted. Meanwhile, in a medium bowl combine the flour, sugar, salt, baking soda, and whisk to combine. In a large (two cup capacity measuring cup combine the vegetable oil, eggs, cider vinegar, and extract. Whisk to combine. Assembly Drip the tops of the cool cupcakes into the ganache. Refrigerate until cool and the ganache is not tacky to the touch. Pipe on the buttercream in desired pattern. Optional- Garnish with chocolate covered espresso beans and grated chocolate.
By now the chocolate mixture should be smooth and cool. Stop the mixer and add in 1/2 the flour mixture, and 1/2 the egg mixture. Continue to mix on medium speed until combined. Then continue for one minute Turn the mixer off and scrape down the sides (if necessary) add in the remaining flour mixture and egg mixture, and mix on medium speed until well combined for two minutes. Scraping down the sides as necessary. Fill prepared cupcake liners 3/4 full (one full ice cream scoop full, 4 tbsp size) and bake for 18-20 minutes until an inserted toothpick comes out clean, remove from oven. Leave in the pan to cool for 5 minutes before turning out to cool completely on a wire rack.
Bitter Espresso Ganache 1/4 cup Kahula 3 tbsp Instant Espresso 3 oz Bittersweet Chocolate 1/2 tbsp Unsalted Butter, cold 3 oz Heavy Cream In a small bowl combine the kahula and espresso powder, microwave for 30 seconds until warm. Stir to combine and set aside. Place the chocolate and butter in a bowl big enough to dip the tops of your cupcakes. Add one tablespoon of the kahula espresso mixture to the chocolate, reserving the remaining kahula espresso mixture for the buttercream frosting. In a measuring cup, microwave the heavy cream until begins to boil. Pour the boiling cream over the chocolate and butter. Let set for two minutes. Stir to combine until smooth and glossy. Set aside to cool. Do not refrigerate.
Swiss Buttercream- Prepare a medium sauce pan with 1 inch of water and set to a low simmer. In a 2 quart bowl add in the egg whites and sugar whisk until well combined and slightly foamy. Place over the simmering water continue to whisk until you can no longer feel the sugar in the mixture. It should just feel smooth and glossy. Transfer to the bowl of your stand mixer and whisk on high speed until cool, about 3-5 minutes until the bowl feels cool to the touch. Once the egg whites are cool with the mixer still on high begin adding in the butter 4 tbsp at a time. Once all the butter is in the mixture will look split and curdled, add in the vanilla and kahula espresso mixture. Keep whisking on high, stopping to scrape the sides as needed. It will come together and look like a frosting. Taste, for sweeter frosting add in powdered/frosting sugar until desired sweetness. Mix until combined, and use immediately or freeze for up to a month.


Originally Submitted
7/19/2013





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