Espresso Cupcakes

Name: Espresso Cupcakes
Total time: 3600 s
Yield: 4 servings
Ingredients: 6/11 cup butter softened; 1/2 pint muscovado sugar; 2 large eggs; 1/2 pint self rising flour; 1 tablespoon cocoa powdered; 1 tablespoon instant coffee; 1 3/5 jiggers dark chocolate melted; 2 tablespoons milk; 1/2 pint Philadelphia Cream Cheese at room temperature; 1/2 cup butter at room temperature; 1 teaspoon vanilla extract; 9/16 jigger instant coffee dissolved in the vanilla extract; 1/2 quart powdered sugar sifted

L'Antro dell'Alchimista

★★★★★Reviews(1)

13Ingredients

1240Calories

60Minutes

Description

Mocha cupcakes combine chocolate and coffee in delightful fashion. Made with butter and melted dark chocolate, these cupcakes are incredibly rich tasting, with just a hint of coffee flavor in the cupcakes and the luscious cream cheese frosting that’s piped (or spread, as desired) over the tops. The cupcakes can be baked a few days before decorating. Finish each one with a dusting of cocoa powder and a chocolate-covered espresso bean.

Ingredients

servings:

125 grams butter (softened)
125 grams muscovado sugar
2 large eggs
125 grams self rising flour
1 tablespoon cocoa (powdered)
1 tablespoon instant coffee
50 grams dark chocolate (melted)
2 tablespoons milk
240 grams Philadelphia Cream Cheese (at room temperature)
120 grams butter (at room temperature)
5 milliliters vanilla extract
5 grams instant coffee (dissolved in the vanilla extract)
250 grams powdered sugar (sifted)

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Directions

1Preheat the oven to 190C.
2Place the cupcake liners in the cupcake pan.
3Beat the butter and the sugar in the mixer bowl, add the eggs while continuously beating.
4Combine the flour with the cocoa,coffee, and baking powder in a separate bowl, and add them to the butter/sugar mixture a little at a time.
5Continue beating until the batter is smooth.
6Add the melted chocolate and the milk.
7Place the batter in the cupcake liners and bake for approximately 15 minutes or until a toothpick inserted in the center comes out clean.
8Cool them completely and decorate with the frosting.
9The cupcakes can be stored in the refrigerator for a few days.
10
11To make the frosting:
12Cream the butter with the mixer’s flat beater attachment at medium speed.
13Add the cream cheese, a little at a time. Scrape down the sides of the bowl occasionally so the ingredients can be combined well.
14Add the vanilla extract and stir well.
15Reduce the speed and gradually add the confectioners’ sugar and the coffee.
16Beat at medium-high speed for 4 to 5 minutes.
17Use the frosting immediately on the cooled cupcakes and sprinkle with powdered cocoa.