
Ahhh Rich Chocolate and Espresso....this combo should be in everyone's first aid kit as it has magical healing powers! In a serious craving for this combo I found the cupcake recipe online and doctored the icing to go on top. All I have to say is make them and then eat one in private and instantly you may be cured of most anything.
PLEASE try this at home and let me know what you were cured of!
**Be warned: overconsumption could cause you to irrationally keep the cupcakes-of-wonder hidden from anyone else.**
Chocolate-Espresso Buttercream
3 cups sifted powdered sugar (divided)
1 cup baking cocoa (sifted)
1 stick butter, softened
5-6 T. milk
1 tsp. vanilla extract
1 ½ oz. strong espresso, cooled
Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk, vanilla and espresso until creamy. Gradually beat in remaining sugar and milk, alternating until it has achieved desired consistency.
Makes approximately 2 cups.
Chocolate-Espresso Cupcakes
1 cup sugar
2 sticks butter (8 oz), softened
2 eggs
1 ½ cups unbleached flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
1 tsp. vanilla extract
4 oz. strong espresso, or 2 T. espresso powder dissolved in
½ cup hot water
½ cup cocoa
Preheat oven to 375. Line a muffin tin with liner papers.
Cream butter and suger together until fluffy, add eggs and beat until well mixed and light. Slowly add the dry ingredients and milk, then add the vanilla and the espresso. Batter should be light and sheeny.
Spoon into lined muffin tins, about 2/3 full. Bake about 25 minutes or until a toothpick comes out clean.
Frost with Chocolate-Espresso Buttercream.
**Be warned: overconsumption could cause you to irrationally keep the cupcakes-of-wonder hidden from anyone else.**
Chocolate-Espresso Buttercream
3 cups sifted powdered sugar (divided)
1 cup baking cocoa (sifted)
1 stick butter, softened
5-6 T. milk
1 tsp. vanilla extract
1 ½ oz. strong espresso, cooled
Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk, vanilla and espresso until creamy. Gradually beat in remaining sugar and milk, alternating until it has achieved desired consistency.
Makes approximately 2 cups.
Chocolate-Espresso Cupcakes
1 cup sugar
2 sticks butter (8 oz), softened
2 eggs
1 ½ cups unbleached flour
2 tsp. baking powder
½ tsp. salt
½ cup milk
1 tsp. vanilla extract
4 oz. strong espresso, or 2 T. espresso powder dissolved in
½ cup hot water
½ cup cocoa
Preheat oven to 375. Line a muffin tin with liner papers.
Cream butter and suger together until fluffy, add eggs and beat until well mixed and light. Slowly add the dry ingredients and milk, then add the vanilla and the espresso. Batter should be light and sheeny.
Spoon into lined muffin tins, about 2/3 full. Bake about 25 minutes or until a toothpick comes out clean.
Frost with Chocolate-Espresso Buttercream.
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