PERFECT CHOCOLATE ESPRESSO CUPCAKES
Over the top, Perfect Chocolate Espresso Cupcakes for any occasion. Ultra rich, smooth and slightly addicting. This is seriously one easy chocolate cupcake recipe!
Provided by Traci York | Vanilla And Bean
Categories Dessert
Time 55m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 247 kcal, Carbohydrate 35 g, Protein 3 g, Fat 12 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 169 mg, Fiber 2 g, Sugar 26 g, ServingSize 1 serving
CHOCOLATE GANACHE
Chocolate ganache is versatile enough to be a filling or a frosting, depending on how you prepare it. Try this chocolate ganache recipe as a filling for French Macarons. Use the ganache immediately to ensure a smooth chocolaty spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3/4 cup ganache
Number Of Ingredients 3
Steps:
- Bring cream to a boil in a saucepan over medium-high heat. Pour cream over chocolate in a heatproof bowl. Let stand for 2 minutes. Add butter, then whisk mixture until smooth. Let cool, stirring often. Use 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.
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.
MINI FLOURLESS ESPRESSO CHOCOLATE CUPCAKES
For you chocolate lovers, this is the best chocolate rush in a mini cupcake that I have ever eaten. The cupcake is so rich and moist that you will be happy to eat just one or two. Every once in awhile it is ok to indulge in your favorite decadent dessert. Of course, mine is the magical force of chocolate. Those times I just satisfy my sweet tooth and then I get back on track with healthy eating the next day. If you like chocolate, you have to try this easy recipe!
Provided by Cathy Tedder
Categories Dessert
Time 30m
Yield 12 mini cupcakes, 12 serving(s)
Number Of Ingredients 8
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!
ESPRESSO CUPCAKES WITH MILK CHOCOLATE GANACHE
Decadent is the only way to describe these cupcakes. The rich, mocha cake is filled with even richer chocolate ganache, then, as if that weren't enough, Emily Luchetti tops it all off with white chocolate frosting. These are so good, they'll last a day, if even that long.
Provided by evelynathens
Categories Dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 17
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.
More about "perfect chocolate espresso cupcakes food"
CHOCOLATE ESPRESSO CUPCAKES - THE BAKER CHICK
From thebakerchick.com
CHOCOLATE ESPRESSO CUPCAKES - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
Reviews 15Category DessertsCuisine AmericanTotal Time 35 mins
INSPIRED CRAVINGS VEGAN BAKERY
From inspiredcravings.com
13 CUPCAKE RECIPES USING REAL COFFEE | FOOD FOR NET
From foodfornet.com
PERFECT ESPRESSO CHOCOLATE CUPCAKES - CUPCAKE DAILY BLOG - BEST …
From thecupcakedailyblog.com
CHOCOLATE ESPRESSO CUPCAKES - FOOD NEWS
From foodnewsnews.com
PERFECT CHOCOLATE ESPRESSO CUPCAKES | VANILLA AND BEAN
From pinterest.ca
PERFECT ESPRESSO CHOCOLATE CUPCAKES | CUPCAKE RECIPES, ESPRESSO ...
From pinterest.ca
HOW TO SOMETHING YOUR CHOCOLATE ESPRESSO CUPCAKES
From foodviberecipes.club
HOME [CUPCAKEHEAVENANDCAFE.COM]
From cupcakeheavenandcafe.com
PERFECT CHOCOLATE ESPRESSO CUPCAKES | VANILLA AND BEAN
From pinterest.ca
PERFECT CHOCOLATE ESPRESSO CUPCAKES
From pinterest.ca
ESPRESSO CHOCOLATE CHIP... - CHEESECAKE HEAVEN DRIVE THROUGH
CHOCOLATE MOCHA CUPCAKES WITH ESPRESSO FROSTING | FOODTALK
From foodtalkdaily.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love