Espresso Chocolate Cupcakes Food

ESPRESSO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a cupcake pan with paper liners. Beat the sugar and unsalted butter until smooth and fluffy - about 2 minutes. Add the vanilla extract and eggs, and mix again until combined.
• Add the flour, baking soda, and salt, and whisk the mixture to blend everything together.
• In a separate bowl, add the hot tap water, cocoa powder, and instant espresso powder. Mix everything until the powders have dissolved. Pour this into the batter and mix.
• Finally, mix in the half and half, then distribute the batter among the cupcake liners, filling each liner 2/3 full.
• Bake the cupcakes for approximately 18 to 22 minutes, or until a toothpick inserted in the center comes out relatively clean (with just a few crumbs). Let the cupcakes cool completely on a wire rack before frosting.
• Melt the chocolate for 30 seconds in the microwave. Stir the chocolate to get it completely smooth. Transfer this chocolate to another bowl so that it cools faster.
• In the meanwhile, beat the unsalted butter with the powdered sugar, cocoa powder and espresso powder.
• Add in the cooled melted chocolate. Mix to combine. Refrigerate the frosting to so that it can stiffen up just a bit before applying to the cupcakes.

PERFECT CHOCOLATE ESPRESSO CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Add sugar to a mixing bowl of a stand mixer. Sift the flour, cocoa powder, baking soda, baking powder, salt into the sugar bowl. Whisk, and set aside.
• In a small bowl, beat the eggs, oil, milk and vanilla. Add this mixture to the sugar/flour mixture of the stand mixer bowl. Using the paddle attachment, mix the ingredients on low just until incorporated, about 30 seconds.
• With mixer off, pour in the espresso and boiling water. Mix by hand until all ingredients are incorporated. A few lumps are ok. The batter will be runny. Let batter rest for 5 minutes.
• Line muffin pan with cupcake cups. Fill each cup to 3/4 full. Use a #20 ice cream scoop to make portioning a snap! One scoop per cup. Or, fill each cup 3/4 full, about 3 Tbs. Bake cupcakes for 25 minutes (but start checking for doneness at 22 minutes using the toothpick test).
• Once out of the oven cool cupcakes, in pan, on a cooling rack for 10 minutes. Then remove from pan and let cool completely before icing.
• In a stand mixer, using a paddle attachment, cream the butter until light and fluffy, about 5 minutes.
• While the butter is creaming, sift together the powder sugar and cocoa powder. Once the butter is creamed, add the sifted cocoa and sugar alternatively first with all of the vanilla extract, then with 2-3 TBS of milk at a time reserving the last two TBS for consistency adjustment. The icing should be spreadable, not too stiff or loose.
• Once the cupcakes are cool, pipe the icing on the cupcakes. Store in a covered container at room temperature for up to three days.

ESPRESSO CUPCAKES

Steps:

• 1. Mix the espresso powder into the brewed coffee until dissolved; set aside to cool to room temperature.
• 2. Preheat oven to 350. Line two standard-size muffin tins with paper liners (you'll get 16-17 cupcakes).
• 3. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• 4. Beat the butter and both sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined.
• 5. In a measuring cup combine the milk, brewed coffee mixture, and vanilla.
• 6. Slowly add the flour mixture, alternating with the coffee mixture, ending with the flour mixture.
• 7. Divide the batter evenly between the liners.
• 8. Bake for 17-20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean. Allow to cool completely before frosting.
• 9. FROSTING: Mix the espresso powder into the vanilla until dissolved; set aside.
• 10. Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all the powdered sugar has been added scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two.
• 11. Add the espresso and vanilla mixture.
• 12. Continue to mix at medium-high until it's completely incorporated, scraping the sides as necessary.
• 13. Frost the completely cooled cupcakes, decorate as desired, and be prepared to have your tastebuds wowed!

ESPRESSO CUPCAKES

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
• Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water. Stir until the espresso powder is dissolved. Reserve.
• In a large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
• Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
• In the bowl that has the dissolved espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
• Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely.
• Meanwhile, place the heavy cream in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.
• Dissolve the remaining 1 tablespoon instant espresso in a small mixing bowl with 2 tablespoons hot water. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean.

ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE

Steps:

• Make the cupcakes: Preheat the oven to 350°F (175°C). Line 12 cupcake wells with paper liners.
• Sift together the flour, baking soda, baking powder, and salt. Stir in the espresso powder.
• Using an electric mixer on medium speed, beat the butter with the granulated sugar until light, 1 minute with a stand mixer or 2 minutes with a handheld mixer. Add the eggs, one at a time, beating well after each addition. Continue to beat the mixture for 1 minute with a stand mixer or 2 minutes with a handheld mixer.
• On low speed, alternately add the dry ingredients and the milk in 2 additions, stirring until incorporated after each addition.
• Pour the batter into the paper-lined cupcake wells. Bake until a skewer inserted in the middle comes out clean, about 20 minutes. Let cool to room temperature, then remove from the pans.
• Make the ganache: Place the cream in a small, heavy-bottomed saucepan and warm over medium-high heat until it begins to bubble around the edges, about 5 minutes. Remove the pan from the stove, add the chocolate, and whisk until smooth. Transfer to a bowl and place plastic wrap directly over the ganache. Refrigerate until cold.
• Make the frosting: Melt the white chocolate in a double boiler. Stir until smooth. Let cool to room temperature.
• Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Refrigerate until firm enough to frost the cupcakes, about 30 minutes.
• Cut out about one quarter of the inside of each cupcake with a small paring knife. With a pastry bag, fill the indent with the milk chocolate ganache.
• Frost each cupcake with the white chocolate frosting.
• Note: The cupcakes can be made a day in advance; wrap in plastic wrap and store at room temperature.
• The ganache can be made several days ahead and kept refrigerated.
• The frosting can be made a day ahead and stored at room temperature.
• For maximum flavor and moistness, fill and frost the cupcakes the day you plan to serve them.

CHOCOLATE ESPRESSO CUPS

Steps:

• Heat the milk in a medium pot over high heat until hot, but not boiling. Reduce the heat to very low and add the espresso, chocolate, sugar, and vanilla. Using a whisk, stir the mixture until the chocolate has melted. Continue to whisk the chocolate mixture until frothy every few minutes for about 8 minutes, until the chocolate has completely dissolved into the milk. Pour into mugs and serve immediately.

ESPRESSO CHOCOLATE CHEERY CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 cupcake liners.
• Sift together the flour, granulated sugar, cocoa, baking soda, baking powder and salt in a large bowl. Add the buttermilk, oil, vanilla extract, egg and 6 tablespoons water and mix until smooth and completely combined.
• Pour the batter into the cupcake liners and bake until cooked through and risen, 8 to 10 minutes. Let cool completely before frosting.
• For the ganache: In a small saucepan, heat the cream just until it begins to boil. Put the chocolate chips in a small bowl and pour in the cream and espresso. Stir until creamy.
• For the chocolate frosting: In a medium mixing bowl using an electric mixer, cream the butter. Add the confectioners' sugar 1/4 cup at a time, followed by the cocoa, and mix until completely smooth.
• To assemble: Cut out the center of each cupcake with a paring knife and fill with some cherries. Smooth a layer of the melted ganache over each cupcake, and frost with the chocolate frosting. Sprinkle the cupcakes with crushed espresso beans to taste. Serve immediately, or store in an airtight container for up to 2 days.

MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES

Steps:

• Heat oven to 375 degrees F. Coat 2 (12 cup mini muffin tins) with cooking spray.
• Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
• Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
• Sift cocoa over top and whisk until smooth.
• Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
• Cool in pans on rack 10 minutes.
• Carefully remove cakes and cool on rack.
• Dust with confectioners' sugar. Enjoy!

MOLTEN CHOCOLATE-ESPRESSO CAKES

Steps:

• Preheat oven to 400 degrees. Brush 6 cups of a standard muffin tin with butter and dust with sugar; tap out excess. Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water, stirring until smooth. Let cool.
• In a bowl, whisk together flour, espresso powder, and salt. With a mixer on medium-high speed, beat butter with sugar until light and fluffy. Add eggs, one at a time, mixing until completely incorporated. Add flour mixture; beat until combined. Beat in vanilla and chocolate.
• Spoon batter into prepared cups. Bake until cakes no longer jiggle when tin is shaken, 8 to 10 minutes. Let cool on a wire rack 10 minutes before turning out cakes. Spread ganache over tops and serve.