Sorry I've been a bit MIA. It's been a little busy lately. Some of my favorite staff members are going and others are coming in. I've also been busy pet-sitting for the friendboy's sister. She has a cat that LOVES to eat. And when he's not eating... he cries for attention! He didn't always like me THAT much. But I think since his "momma" has been gone, he's settling for me. He's making my Hachi really jealous!!
Anyway, while I've been pet sitting, I've also had some time to bake! If there's anything about me that you might know, it's that I like to bake cupcakes during my spare time and for potlucks (if time is allowed). So anyway, I made
Chocolate Espresso Cupcakes!!
Sorry I don't have step by step photos.. I'm really bad at remembering to do that. I'll try to remember next time. I did end up taking these to a friend's place. And one of them loved them so much, he ate 4 of them! His wife was not pleased (because he's already begun to grow a beer gut... Chocolate Espresso Cupcakes don't really help).
I'll share the wealth though! Here's the recipe:
makes 18-24 cupcakes
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup freshly brewed strong coffee
3/4 cup buttermilk
3 tablespoons safflower oil (canola is also fine)
1 teaspoon pure vanilla extract
1 tablespoon instant espresso powder
espresso buttercream
2 sticks of butter softened
3 cups powdered sugar
2 tablespoons instant espresso powder
1 teaspoon of vanilla extract
2-6 tablespoons of milk or cream
chocolate espresso beans (optional)
directions:
Preheat oven to 350 degrees. Line standard muffin tins with paper
liners; set aside. Sift together cocoa powder, flour, sugar, baking
soda, baking powder, and salt into a large bowl. Stir the espresso
powder into the hot coffee until dissolved. Add the eggs into the bowl,
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.
Divide batter evenly among muffin cups, filling each 2/3 full. Bake
until tops spring back when touched, about 20 minutes, rotating pan once
if needed. Transfer to a wire rack; let cool completely.
for frosting:
In a small bowl, combine the espresso powder, vanilla and 1 tablespoon
of milk or cream. Stir together until powder has dissolved. Put the
softened butter into a large bowl, and using an electric mixer, beat the
butter until pale and creamy. Gradually add the powdered sugar and
continue to beat until thick and paste-like. Add the espresso/vanilla
mixture and continue to beat frosting well. Add a teaspoon at a time of
milk/cream until frosting is creamy and pipe-able. Frost cupcakes as
desired, and top with a chocolate covered espresso bean. (optional)
* For my recipe, I actually underbaked my cupcakes by 3 minutes because my oven is a little hotter than some. I also added 4 unsweetened chocolate baking squares to the batter (melted). I did not have milk so I used almond milk (which is always in my 'fridge) and I also did not have safflower oil so vegetable was used instead.
If you make this recipe, let me know how it turns out! I'd like to know!
