Sunday, September 8, 2013

Chocolate Espresso Cupcake


Its that time of year again, my mom's birthday.  This year she requested these.  I brought them to her party and they were gone before the birthday girl could even get one.  But she told me that everyone was raving about them.  My mom not getting one is just a good excuse for me to make these again. So good!

Happy Birthday Mamma!

Chocolate Espresso Cupcake - Adapted from The Baker Chick
Yield: 24 Cupcakes
3/4 Cup Unsweetened Cocoa Powder
1 1/2 Cups Flour
1 1/2 Cups Sugar
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Baking Powder
3/4 Teaspoon Salt
2 Large Eggs - room temp
3/4 Cup Freshly Brewed Strong Coffee
3/4 Cup Buttermilk - I made my own buttermilk with vinegar and milk, it worked great!
3 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1 Tablespoon Instant Espresso Powder - I used 2 packets of Starbucks Cafe Via Blonde Roast

Espresso Buttercream
2 Sticks Unsalted Butter, softened
4 Cups Powdered Sugar
2 Tablespoons Instant Espresso Powder - I used 4 packets of Starbucks Cafe Via Blonde Roast
1 Teaspoon Vanilla Extract
2-6 Tablespoons of Milk or Cream

24 Chocolate Espresso Beans + some for snacking on (optional)

Cupcake Directions:
  1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
  2. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
  3. Stir the espresso powder into the hot coffee until dissolved. Let the coffee cool for at least 20 minutes.
  4. Add the eggs into the bowl with the flour, along with the coffee/espresso mixture, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.  The batter will be liquidy, not thick.
  5. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 18 minutes, rotating pan once if needed. 
  6. Transfer to a wire rack; let cool completely.
Frosting Directions:
  1. In a small bowl, combine the espresso powder, vanilla and 1 tablespoon of milk or cream. Stir together until powder has dissolved.  I let this sit for about an hour and it made for a strong coffee flavor!
  2. Put the softened butter into a large bowl, and using an electric mixer, beat the butter until pale and creamy.
  3. Gradually add the powdered sugar and continue to beat until thick. Add the espresso/vanilla mixture and continue to beat frosting well.
  4. Add a teaspoon at a time of milk/cream until frosting is creamy and pipe-able. 
  5. Frost cupcakes as desired, and top with a chocolate covered espresso bean. 
  6. Enjoy!!