Perfect Chocolate Espresso Cupcakes Recipes

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.

CHOCOLATE-ESPRESSO CUPCAKES

Steps:

• 1. Preheat oven to 350-degrees. Line 24 muffin cups with paper liners.
• 2. In a medium saucepan, combine butter, cocoa, chocolate and espresso powder. Cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Let cool for 20 minutes.
• 3. In a large bowl, beat sugar and eggs at medium-high speed with a mixer until fluffy. In another medium bowl combine flour, salt, baking powder and baking soda.
• 4. Gradually add to sugar mixture, beating until combined. Add chocolate mixture, stirring until smooth. Stir in sour cream.
• 5. Spoon batter into prepared muffin cups, and bake for 12-14 minutes or until a wooden pick inserted into the center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on wire racks. Pipe Creamy Espresso Frosting over each cupcake.
• 6. FROSTING: In a large bowl, combine cream and espresso powder, stirring until espresso powder dissolves.
• 7. Add butter and beat at medium speed with a mixer until creamy. Gradually add powdered sugar, beating until smooth. Pipe frosting on cupcakes.

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!

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.